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Toasted Angel Food Cake with Strawberries
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
95 minutes
Delightful angel food cakes with zesty lemon cream cheese frosting and whimsical strawberry toppings for kids.
Ingredients:
  • 1.75 cups white sugar
  • 1 cup cake flour
  • 0.25 teaspoon salt
  • 12 egg whites, at room temperature
  • 0.33333334326744 cup water
  • 1.5 teaspoons cream of tartar
  • 1 teaspoon lemon extract
  • 1.5 (8 ounce) packages cream cheese, softened
  • 0.25 cup butter, softened
  • 0.25 cup fresh lemon juice
  • 1 (16 ounce) package confectioners' sugar, divided
  • 2 teaspoons lemon zest
  • 0.75 cup sliced fresh strawberries
  • 0.75 cup fresh blueberries
  • 0.75 cup fresh blackberries
  • 0.75 cup fresh raspberries
  • 6 fresh strawberries with leaves
  • 12 black sugar pearls (such as Wilton® sprinkles)
  • 1 teaspoon stiff white decorator icing (such Wilton® Bright White), or as needed
  • 2 tablespoons butter, softened
Instructions:
  • Heat your oven to 350°F (175°C).
  • In a food processor, transform 1 3/4 cups of sugar into a superfine consistency by blending for approximately 2 minutes.
  • Combine half of the fine sugar, cake flour, and salt and sift them together in a bowl.
  • In a large bowl, combine egg whites, water, cream of tartar, and lemon extract, then whisk vigorously for 2 minutes. Using an electric mixer, gradually beat in the fine sugar until medium peaks form. Fold in the flour mixture gently, adding it in batches. Carefully spoon the batter into an ungreased fluted tube pan.
  • Bake until golden brown in the preheated oven for about 35 minutes. Then, flip it onto a cooling rack and allow it to cool completely for at least 25 minutes.
  • In a bowl, using an electric mixer on medium speed, combine cream cheese and 1/4 cup butter until light and creamy. Add lemon juice and mix until blended. Gradually blend in all confectioners' sugar except for 2 tablespoons on low speed until frosting is smooth. Stir in lemon zest.
  • Combine a medley of 3/4 cup strawberries, blueberries, blackberries, and raspberries with 2 tablespoons of white sugar in a bowl, ensuring they are evenly coated.
  • Slice a shallow, smile-shaped curve near the bottom of each whole strawberry; then, create a second, flatter curve above. Connect both curves to form the smile shape. Scoop out a small cavity between the curves to complete the smile, leaving space above for eyeballs and below for the leaves.
  • Place the 2 tablespoons of confectioners' sugar in a small bowl. Dust your hands with sugar and roll a small amount of stiff decorator icing between your fingers into a ball. Put it on the strawberry above the smile. Create another ball and place it next to the first one. Attach 1 black sugar pearl to each frosting ball for eyes. Repeat with the rest of the whole strawberries.
  • Gently release the cake from the pan, ensuring to scrape the edges if necessary. Cut into 6 slices that are 2 inches thick, then evenly spread 2 tablespoons of butter on the surface of each slice.
  • Preheat a large skillet over medium heat. Toast a cake slice until golden brown, about 1 minute per side. Transfer the toasted cake to a plate, drizzle with frosting, and garnish with sugared berries and a smiling strawberry. Repeat with the remaining cake slices, frosting, and berries.

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