Ingredients
1 box (15.25 oz) angel food cake mix or cake flour blend
1 1/4 cups granulated sugar
3 tbsp unsalted butter, softened
1 tbsp vanilla extract
8 large egg whites, at room temperature
1/2 tsp cream of tartar
1/3 cup whole milk
3 cups strawberry puree (fresh or frozen)
1/4 cup confectioners’ sugar
Instructions
Chill a metal loaf pan with a nonstick liner in the freezer for 30 minutes.
In a stand mixer, whisk egg whites and cream of tartar until soft peaks form.
Gradually add 1 1/4 cups granulated sugar while continuing to whip to stiff glossy peaks.
Fold in the cake mix, vanilla extract, and softened butter in three additions until well combined.
Carefully transfer the batter into the chilled loaf pan using a rubber spatula. Tap the pan gently to remove air bubbles.
Freeze the cake for 1 hour.
After freezing, transfer the loaf pan to the refrigerator for 2 hours to allow the cake to set.
Spoon 3 cups of strawberry puree along the center of a serving platter or cake stand.
Invert the chilled cake onto the strawberry puree.
Sift confectioners’ sugar over the top and around the cake before serving.
Notes
For best results, make sure egg whites and butter are at room temperature.
For a smoother strawberry puree, blend fresh or thawed strawberries with a small amount of sugar to avoid excess liquid.
This cake can be prepared up to 5 hours in advance and stored in the refrigerator.
If using a cake flour blend, see the article for a recipe or substitution guidelines.
- Prep Time: 75
- Category: No-Bake Dessert Recipes
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 35g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg