Angel Food Cake with Whipped Cream Frosting and Fresh Berries

Light and airy, this angel food cake deserves a frosting that won’t overpower its delicate flavor.

Whip up our delightful Angel Food Cake with Whipped Cream Frosting and Fresh Berries! This patriotic dessert is the perfect centerpiece for your Fourth of July festivities.

The light and fluffy angel food cake, adorned with a heavenly cloud of whipped cream frosting, is beautifully complemented by a vibrant medley of red and blue berries. Wishing you all a fantastic Fourth of July filled with scrumptious delights and joyful celebrations!

Note: Angel food Cake ‘sets’ during the cooling process. Turn your cake upside down on a wire rack to cool, otherwise your cake will collapse.

Note: I have included a recipe for Stabilized Whip Cream Frosting – deliciousa perfect warm-weather dessert.

Angel Food Cake


  • 1 3/4 c granulated sugar
  • 1 c + 2 Tablespoons cake flour
  • 1/4 teaspoon salt
  • 12 large egg whites, room temperature
  • 1 1/2 teaspoon cream of tartar
  • 1 1/2 teaspoon vanilla extract (real if you have it)


  1. Bring your oven rack to the lower middle position and set the oven to 325 degrees.
  2. Add sugar to food processor and pulse until fine and airy. Pour it out and set aside 1 cup. Leave remaining sugar in processor.
  3. Add cake flour and salt to remaining sugar in the food processor and pulse 5 to 10 times until well mixed and light.
  4. Using a large bowl, mix egg whites and cream of tartar together with a whisk attached to a hand mixer. Mix on med-low, until foamy, about a minute.
  5. When the mixture is foamy, slowly add the 1 cup of sugar you set aside earlier on med-high until soft peaks form. This takes about 5 to 6 minutes. Be careful not to beat too long. Peaks should be soft and droopy, not stiff. Stiff peaks will ruin your light and airy cake.
  6. Add vanilla and mix until just incorporated.
  7. Separate cake flour mixture into three parts. Using a fine mesh sifter, slowly sift mixture on to egg whites, gently folding with a spatula after each addition.
  8. Pour mixture into an ungreased 9″ or 10″ tube pan. Wiggle pan back and forth quickly on counter top to evenly distribute batter and smooth the surface.
  9. Bake 40-50 minutes, rotating pan half way through baking. The cake is ready when the toothpick comes out clean.
  10. Remove from oven and cool cake in pan. Turn the cake pan upside down on wire rack and cool completely for about 3 hours. Do NOT turn the pan upright until cake has completely cooled.
  11. To remove cake, gently tap pan on counter and using a serrated knife, gently use around edge of pan to loosen cake.

Whipped Cream Frosting


  • 1 teaspoon unflavored gelatin
  • 1 1/2 tbsps. cold water
  • 1 1/2 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract


  1. Whisk gelatin and water together in a small microwave safe cup. Set aside for 5 minutes
  2. In a large bowl, combine heavy cream, powdered sugar and vanilla. Beat with mixer until thick, but not quite at the soft peak stage.
  3. Check gelatin, if solidified – microwave about 5 seconds until liquified. It should be liquid, but not hot. Stir to recombine water and gelatin until smooth.
  4. Set your mixer to low speed and drizzle gelatin into the cream. Increase speed slowly to medium high and continue to beat until you have stiff, fluffy peaks.
  5. Immediately frost or pipe frosting on cake.

Put it all Together

Now for the fun part! Frost your cooled cake and drop clean, dry red, white and blue fruit in a circular pattern. Decorate with small, removable Independence Day decor and place it on the dessert table. Your friends and family will love this.

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