Chocolate Angel Food Cake with Strawberries

  • Level: Easy
  • Total: 2 hr (includes cooling and standing times)
  • Active: 30 min
  • Yield: 8 servings
  • Nutrition Info
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3/4 cup sifted cake flour

1/4 cup unsweetened cocoa powder

1 1/2 cups sugar 

12 large egg whites 

Pinch of salt 

1 1/2 teaspoons cream of tartar 

3/4 teaspoon vanilla extract 


3 cups strawberries, sliced

2 tablespoons sugar 


Special equipment:
a 9-inch angel food cake pan
  1. Preheat the oven to 375 degrees F.
  2. For the cake: Sift the cake flour with the cocoa and 3/4 cup of the sugar into a large bowl.
  3. Using an electric mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt until foamy. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak. Add the vanilla extract and gradually beat in the remaining 3/4 cup sugar, about 2 tablespoons at a time.
  4. Remove the bowl from the mixer and, using a spatula, gradually fold in the flour mixture, sprinkling in about 1/4 cup at a time. Pour the batter into an ungreased 9-inch angel food cake pan and bake until the cake springs back when pressed with your finger, about 30 minutes. Let cool for 1 hour, then loosen the cake from the sides and center of the pan with a knife before unmolding.
  5. For the strawberries: Combine the strawberries and sugar in a medium bowl and toss gently to coat every slice. Let the strawberries stand for about 30 minutes to allow the juices to develop. Serve over the chocolate angel food cake.
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