Naturally sweet berries mounded high on an airy angel food cake with an “almost weightless” cream cheese topping—now that's a summer cake that'll get everyone talking!
There's no need to buy cake flour to make this light and fluffy confection. Our recipe transforms regular all-purpose flour with cornstarch, saving you a last-minute trip to the supermarket.
- For the Cake Batter:
- 3/4 cup, plus 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1 1/4 cups sugar (divided)
- 1/4 teaspoon salt
- 12 large egg whites (room temperature)
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- For the Filling:
- 2 (8-ounce) package cream cheese (softened)
- 1/3 cup sweetened condensed milk
- 1 (8-ounce) container frozen whipped topping (thawed)
- For the Topping:
- 1 cup strawberries (chopped)
- 2 cups whole strawberries
- Optional: 2 teaspoons confectioner’s sugar
Note: while there are multiple steps to this recipe, this cake is broken down into workable categories to help you better plan for preparation and cooking.
Make the Cake Batter
Gather the ingredients. Preheat oven to 350 F.
Whisk together the flour, cornstarch, 1/2 cup of the sugar, and salt. Sift the flour mixture using a fine mesh sieve.
Place the egg whites, cream of tartar, and extracts in a deep bowl. Using an electric mixer, beat on high speed until soft peaks form, about 1 minute. Add the remaining sugar, 2 tablespoons at a time, beat until stiff peaks form, about 2 minutes.
Sprinkle 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time.
Spoon the batter into an ungreased 10-inch tube pan with a removable base, spreading evenly. Break air pockets by cutting through the batter with a knife.
Bake 50 minutes, until cake springs back when lightly touched. Invert pan to a wire rack to cool completely.
Loosen cake from sides of pan and middle insert by running a knife around. Invert cake onto a plate. Loosen the base of the cake pan by running a knife between the base and the cake.
Make the Filling
Gather the ingredients.
Combine the cream cheese and condensed milk in a large bowl. Beat with an electric mixer at high speed 1 minute.
Fold in whipped topping.
Assemble the Cake
Gather the topping ingredients.
Cut cake in half crosswise. Spread cream cheese mixture over bottom cake layer and top with the chopped berries.
Place the other cake half on top, then spread on the remaining cream cheese mixture.
Place the largest strawberry in center of hole. It will act as a base for remaining strawberries.
Mound the remaining whole strawberries on top and sprinkle with confectioner’s sugar.
Serve and enjoy!
- Separate egg yolks from the whites when cold, but let the whites stand 30 minutes before beating for peak volume.