Nana’s Sweet Strawberry Angel Food Cake is one of those light, old-fashioned desserts that shows up at Sunday dinners, church potlucks, and summer reunions. It’s airy, gently sweet, and layered with juicy strawberries and soft whipped cream—simple, comforting, and timeless.
Description
This cake is all about balance. The cloud-like angel food cake soaks up the strawberry juices without ever feeling heavy, while the whipped cream adds just enough richness. It’s the kind of dessert Nana would make when strawberries were in season and the kitchen felt calm and familiar.
Who This Recipe Is For
This recipe is perfect for anyone who loves light desserts, vintage family recipes, or summer treats that don’t feel overwhelming. It’s also ideal if you want something elegant but easy, with no frosting skills required.
Why It’s So Good
The sweetness comes naturally from ripe strawberries, not heavy sugar. The texture stays soft and fluffy, even after chilling. Best of all, it tastes even better after resting, when all the layers come together.
Ingredients
For the cake
- 1 prepared angel food cake (homemade or store-bought), cooled
For the strawberry layer
- 4 cups fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 1 teaspoon lemon juice
For the whipped topping
- 2 cups cold heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Kitchen Equipment Needed
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- 9×13-inch dish or trifle bowl
- Sharp knife
Preparation
Start by combining the sliced strawberries, granulated sugar, and lemon juice in a bowl. Stir gently, then let them sit for about 30 minutes until juicy and syrupy.
While the strawberries rest, whip the heavy cream with powdered sugar and vanilla until soft, fluffy peaks form. Keep chilled until ready to use.
Cut the angel food cake into thick slices or cubes. Arrange half of the cake in your dish, spoon over half of the strawberries with their juices, then spread a layer of whipped cream. Repeat the layers once more, finishing with whipped cream and a few strawberry slices on top.
Cover and refrigerate for at least 2 hours before serving so the flavors can settle.
Storage
Store leftovers covered in the refrigerator for up to 2 days. The cake will soften more over time, which many people love.
FAQ
Can I use frozen strawberries?
Yes, thaw them fully and drain excess liquid, but fresh strawberries give the best flavor and texture.
Can I make this ahead of time?
Absolutely. It’s actually better when made a few hours in advance.
Can I use whipped topping instead of homemade cream?
You can, but homemade whipped cream gives a fresher, lighter taste.
Conclusion
Nana’s Sweet Strawberry Angel Food Cake is proof that the simplest desserts are often the most memorable. Light, gentle, and filled with nostalgia, it’s a recipe that feels like home in every bite.
Enjoy !!!
