It's no secret I love strawberries and whipped cream on my dessert but it's even better when paired with an angel food cake recipe. If a light summer dessert is in your future, you'll want to make this Angel Food Cake with Strawberries & Whipped Cream!
Preheat oven to 375 degrees
Sift the flour and 2/3 cup of sugar together and set aside.
In a large bowl using an electric mixer to beat together the egg whites, lemon juice, and salt. Beat until foamy, soft peaks form. Then slowly add 2/3 cup of sugar while remaining to beat on medium. You will know when you are done when you can hold up the beaters and the egg whites stand straight up.
Add the flour/sugar mixture, vanilla and almond extract. Beat on low until it's just barely mixed together.
Finish by folding the batter with a rubber spatula. Make sure it's completely incorporated.
Pour the batter into the ungreased tube pan. Tap on the table or counter to remove any air bubbles.
Bake for 30-35 minutes or until the top is golden brown. It is ready when you start to see cracks in the cake.
Remove and set upside down on a cooling rack.
When the cake is completely cooled take a butter knife and run along the sides of the pan to loosen the cake. Make sure you run the knife along the bottom too. Invert the cake onto a serving dish and pull off the pan.
Beat the sugar and heavy cream together until stiff peaks form. Add a few of the strawberries in the whipped topping (make sure you cut off the stem for these pieces).
Spoon the cream on top of the cake. Add the remaining strawberries on top for decoration.
Keep cake in the refrigerator until ready to serve. It will keep for a few days in the fridge.