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Home » Recipes » Gluten Free Cake Recipes

Strawberry Angel Food Cake

Published: Apr 9, 2021 · Modified: Jul 3, 2025 by Kim · This post may contain affiliate links · 11 Comments

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Light and fluffy gluten free Strawberry Angel Food Cake is popping with fresh strawberry flavor in both the cake AND the whipped cream!

gluten free strawberry angel food cake on a white cake stand.

Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.

UPDATE: Strawberry Angel Food Cake was originally published on April 9, 2021 and has been updated with an entirely new recipe, new pictures, lots of helpful content, and a video.

Over the past several months I've been using a LOT of egg yolks and have amassed tons of egg whites. Just recently, I made my gluten free brioche buns FOUR times, so you can only imagine the amount of egg whites I have (each recipe uses 6 yolks)!

There are lots of things that can be done with leftover egg whites. The one that always comes to my mind is angel food cake. I used to LOVE angel food cakes when I was a kid. And with my updated angel food cake recipe, I've also updated this strawberry cake recipe so it's even easier than ever!

What you'll need for this cake

strawberry angel food cake ingredients measured out and labeled.
  • Kim's gluten free flour blend - a store bought blend may be substituted, but hasn't been tested.
  • Cornstarch - just a little bit is needed to make what's similar to a cake flour
  • Freeze dried strawberries - these will be processed into a fine powder and sifted with the flour blend and cornstarch.
  • Egg whites - it really is best to weigh the egg whites because no two egg whites weigh the exact same. The amount you'll need will be 360 ml (1 ½ cups), which is "about" 10-12 large egg whites.
  • Cream of tartar - just a small amount will stabilize the egg whites so they won't collapse when baking.

Let's make strawberry angel food cake

Combine dry ingredients

freeze dried strawberries in small blender canister.
  1. Step 1: Add freeze dried strawberries to blender or food processor container.
dried strawberries turning into powder in blender.
  1. Step 2: Process into a very fine powder.
strawberry powder and flour blend in large sieve on sheet of waxed paper.
  1. Step 3: Combine strawberry powder with gf flour blend and cornstarch in large sieve.
sifting strawberry powder with flour blend.
  1. Step 4: Sift back and forth several times until entire mixture is pink and well combined; set aside.

Make batter and bake cake

pouring egg whites into sugar in black stand mixer.
  1. Step 1: Add egg whites to granulated sugar in bowl of stand mixer.
whipped egg whites in mixer bowl.
  1. Step 2: Whip to nearly almost stiff peaks (they should pile up on themselves, but peaks should droop over).
strawberry flour blend on top of whipped egg whites.
  1. Step 3: Add dry ingredients to egg whites in three increments.
folding dry ingredients into egg whites.
  1. Step 4: Fold through until well combined.
angel food batter spread into tube pan.
  1. Step 5: Spread into ungreased angel food (tube) pan and bake for 45-50 minutes.
angel food pan upside down on cooling rack.
  1. Step 6: Remove from oven and immediately turn upside down onto wire rack. Cool completely.

Make strawberry whipped cream

cream, strawberry powder, powdered sugar, and vanilla paste in mixer bowl.
  1. Step 1: Combine all whipped cream ingredients in bowl of stand mixer.
strawberry whipped cream in mixer bowl with whisk attachment.
  1. Step 2: Whip until stiff peaks.
angel food cake on white cake stand.
  1. Step 3: Remove cake from pan and flip over onto serving platter.
spreading whipped cream on top of cake.
  1. Step 4: Spread whipped cream on top and sides of cake. Garnish with fresh strawberries, if desired.
inside view of angel food cake with a couple slices taken out of it

Strawberry angel food cake FAQs

Can I use other fruits to make different angel food cake flavors?

YES! Don't like strawberries or can't find them? Use freeze dried blueberries. Or peaches. Or mango. You can make ANY flavor of angel food cake with whatever freeze-dried fruits you can find!

Why isn't the pan greased for an angel food cake?

Please don't grease your tube pan. The egg whites won't be able to climb up the sides and you'll have a pancake instead of a cake!

How do I cool angel food cake?

The best way to cool an angel food cake is upside down so it won't deflate. If you have a tube pan with feet, you can simply place it on a cooling rack. If yours doesn't have feet, tip it over onto the neck of a bottle and let it cool that way. It's the old-fashioned way before tube pans were made with feet!

More gluten free cake recipes

  • Gluten Free Coconut Cake Recipe
  • Best Ever Gluten Free Red Velvet Cake Recipe
  • Strawberry Crunch Ice Cream Cake
  • Gluten Free Funfetti Cake
  • Gluten Free Chocolate Caramel Cake
  • Gluten Free Rainbow Cake
one slice of gf strawberry angel food cake on white plate

For a pop of fresh strawberry flavor in a light and airy piece of cake, opt for this Gluten Free Strawberry Angel Food Cake. It's perfect for any spring or summer celebration. You can thank me later 😋

gluten free strawberry angel food cake on a white cake stand.

Gluten Free Strawberry Angel Food Cake

Kim
Popping with strawberry flavor, this gluten free strawberry angel food cake is so light and fresh. It's perfect for Easter or any spring day!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • tube pan
  • Kitchenaid stand mixer

Ingredients
 

  • 2 ounces (56g) freeze dried strawberries
  • ½ cup (70g) Kim's all purpose gluten free flour blend (a store bought blend may work, but hasn't been tested)
  • ¼ cup (30g) cornstarch
  • 1½ cups (300g) granulated sugar
  • 1½ cups (360ml) about 10-12 large cold egg whites (straight from the fridge)
  • 1½ teaspoon cream of tartar
  • ¼ teaspoon fine sea salt (make sure not to use kosher salt--the salt needs to be finer)

Strawberry whipped cream

  • 2 cups (480ml) cold heavy whipping cream
  • 2 teaspoon vanilla bean paste or vanilla extract
  • ¼ cup (31g) powdered sugar
  • 5 ounces (141g) fresh strawberries, pureed and pushed through a sieve to remove seeds (or 1 oz of freeze dried strawberry powder)
Get Recipe Ingredients

Instructions
 

  • Preheat the oven to 350°F. Have an ungreased tube pan with removable bottom ready and set aside.
  • Pour the freeze dried strawberries into the bowl of a food processor or high-powered blender and blend into a very fine powder. Sift strawberry powder with flour blend and cornstarch several times, until mixture becomes pink and uniform. Set aside.
  • Pour granulated sugar into the bowl of a stand mixer and add cold egg whites. Whisk on low until the egg whites are broken up and combined with the sugar, one minute. Increase speed to medium (4 on the Kitchenaid stand mixer) and whip for 3 minutes.
  • Add cream of tartar, pure vanilla extract (or vanilla bean paste) and salt. Increase speed to high (8 on a Kitchenaid) and whip egg whites until soft peaks form, 2-4 minutes. When ready, the egg whites will pile up on top, but the peaks will droop over and not stand straight up.
  • Dump the flour mixture on top of the egg whites and gently fold in using a silicone spatula until no streaks of flour remain. Pour batter into ungreased tube pan. Run butter knife through batter to release any large air bubbles.
  • Bake at 350° F for 45-50 minutes, or until a long skewer inserted into center comes out clean OR the cake registers 206° F on an instant read thermometer.
  • Remove the cake from the oven and immediately tip the pan over onto its "feet" or rest it upside down on the neck of a bottle. Keep the cake upside down until completely cool.
  • Remove the cake from the pan by running a butter knife around the outside and along the inside tube and lifting up on the inside tube to release the cake from the sides. Run the knife along the bottom to release the cake from the bottom. To serve, use a serrated knife to gently saw through each piece (so the cake won't compress).

Make strawberry whipped cream

  • In the bowl of a stand mixer fitted with the whisk attachment, add all whipped cream ingredients and whip on medium high to stiff peaks. Spread over top and sides of cake. Garnish with fresh strawberries, if desired.

Notes

Cake will keep in the refrigerator for 4-5 days, well covered.
 
Keyword angel food cake, Gluten Free, strawberry
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

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  • slice of gluten free yellow cake with chocolate fudge frosting on white plate with pink flowers.
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Comments

  1. Shannon says

    July 09, 2025 at 9:27 pm

    Kim,
    I was looking for a strawberry cake for my granddaughter who is turning 4. She absolutely loves your carrot cake. 🙂 She requested strawberry but doesn’t like angel food cake and it needs to be a birthday cake. I also can’t use red food coloring. What would you suggest ? Can we make a strawberry cake like the carrot cake or the yellow cake using strawberry puree and or strawberry flavoring?

    Thank you for your help.

    Reply
  2. Lori Alaska says

    July 04, 2025 at 12:24 pm

    This is a FANTASTIC recipe! Light, airy and absolutely delish! Thanks for the hard work you put into your recipes <3

    Reply
  3. Kimbo says

    February 12, 2025 at 3:22 pm

    Hi Kim! Do I have to use a tube pan? Will it work as a 4” round layer cake?

    Reply
    • Kim says

      February 12, 2025 at 5:27 pm

      Hmmm, that's something I honestly haven't thought about, but it's a very tall cake so I don't think it will. You could try it, but I have my doubts.

      Reply
  4. Pamela price says

    April 16, 2022 at 10:27 am

    Kim-do you have this recipe on YouTube ?
    I can’t find it!

    Reply
    • Kim says

      April 16, 2022 at 3:58 pm

      I don't. I'm sorry, Pamela! I'm working my way through a lot of my old content and adding videos as I go, but haven't gotten to that one yet.

      Reply
      • Pamela price says

        April 19, 2022 at 9:37 am

        Kim- wanted you to know that even though I couldn’t find freeze dried strawberries I made this cake and the frosting.
        It was Devine …. Many people said they liked it better than other Angel Foods cakes that they’ve had because it wasn’t as sweet.
        I agree.
        Now I have a bowl of egg yokes !!!
        Thank you for another delish recipe.

      • Kim says

        April 21, 2022 at 12:17 pm

        Wonderful!!!! Now you can make a number of things with the egg yolks (brioche, pastry cream, homemade pasta, creme brulee, French buttercream, etc) 😋

      • Vicky says

        April 23, 2022 at 4:33 pm

        Did you adjust the flour measurement when you omitted the freeze dried strawberries?

  5. Patricia Haught says

    December 02, 2021 at 6:28 pm

    Hello Kim
    I am over the moon with your bread mix and recipes. My daughter is celiac and finally a dinner roll not a biscuit!! I’m wondering if you have a recipe for a plain Angel food cake
    Thanks ,
    Patricia ([email protected])

    Reply
    • Kim says

      December 07, 2021 at 5:56 am

      The closest thing I have to a plain angel food cake is my pumpkin spice one. Just leave out the pumpkin spice and it'll be plain 😋

      Reply

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Hey there, I'm Kim!

I won't let a celiac diagnosis stop me from enjoying my passion for baking and cooking, so stick with me and I'll show you how to make the BEST EVER gluten-free renditions of the food we used to know and love 🤗

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