Strawberry Jello Angel Food Cake

Embark on a culinary journey that combines the ethereal lightness of angel food cake with the vibrant sweetness of strawberries in the Strawberry Jello Angel Food Cake. This heavenly dessert is a delightful treat for the senses, promising a perfect harmony of textures and flavors. From the airy and sponge-like angel food cake to the luscious strawberry jello and fresh berries, each bite is a burst of summery bliss. Join us as we delve into the ingredients, guide you through the step-by-step instructions, share cook notes and variations, and unveil keto and low-carb versions. Let’s create a spectacle of sweetness that will elevate your dessert game to new heights!


For the Angel Food Cake:

  • 1 cup cake flour
  • 1 and 1/2 cups granulated sugar, divided
  • 12 large egg whites, at room temperature
  • 1 and 1/2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Zest of one lemon

For the Strawberry Jello Layer:

  • 1 package (3 ounces) strawberry-flavored gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 2 cups fresh strawberries, hulled and sliced

For the Whipped Cream Topping:

  • 1 cup heavy cream, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract


Making the Angel Food Cake:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Ensure your angel food cake pan is clean and dry.
  2. Sift Dry Ingredients: In a bowl, sift together cake flour and 3/4 cup of granulated sugar. Set aside.
  3. Whip Egg Whites: In a large, clean mixing bowl, whip egg whites until foamy. Add cream of tartar and salt, continuing to whip until soft peaks form.
  4. Gradually Add Sugar: Gradually add the remaining 3/4 cup of sugar to the egg whites while still whipping. Continue whipping until stiff peaks form.
  5. Fold in Dry Ingredients: Gently fold in the sifted dry ingredients in three parts, being careful not to deflate the egg whites. Add vanilla extract and lemon zest, folding until just combined.
  6. Bake the Cake: Transfer the batter to the angel food cake pan and smooth the top. Bake for 35-40 minutes or until the top is golden brown and the cake springs back when touched.
  7. Invert to Cool: Invert the pan onto a cooling rack immediately after removing it from the oven. Allow the cake to cool completely.

Assembling the Strawberry Jello Layer:

  1. Prepare Strawberry Jello: Dissolve the strawberry-flavored gelatin in boiling water, stirring until completely dissolved. Add cold water and let it cool to room temperature.
  2. Add Sliced Strawberries: Gently fold in the sliced strawberries into the cooled strawberry jello.
  3. Layer Over Cooled Cake: Once the angel food cake has cooled, carefully slice off the top to create an even surface. Pour the strawberry jello mixture over the cake, allowing it to set in the refrigerator for at least 4 hours or until firm.

Whipping Up the Cream Topping:

  1. Chill the Mixing Bowl: Place your mixing bowl and beaters in the refrigerator for about 15 minutes to ensure they are cold.
  2. Whip the Heavy Cream: Pour the chilled heavy cream into the cold bowl and whip until it starts to thicken. Add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
  3. Top the Cake: Once the strawberry jello layer has set, spread the whipped cream over the top of the cake, creating a luscious finishing touch.

Cook Notes

  • Angel Food Cake Pan Importance: Using an angel food cake pan with a removable bottom ensures the cake maintains its delicate structure.
  • Gentle Folding Technique: When folding the dry ingredients into the egg whites, use a gentle, folding motion to preserve the cake’s light and airy texture.
  • Chill for Optimal Whipping: Chilling the heavy cream, mixing bowl, and beaters ensures a quicker and fluffier whipped cream.


1. Berry Bonanza:

Experiment with a mix of berries like blueberries, raspberries, and blackberries for a colorful and flavorful twist in the strawberry jello layer.

2. Citrus Zest Infusion:

Enhance the citrusy notes by adding a combination of lemon and orange zest to both the angel food cake and the whipped cream.

3. Almond Joy:

Incorporate almond extract into the angel food cake batter and garnish the whipped cream with toasted sliced almonds for a delightful nutty flavor.

Keto Versions

For those on a keto journey, consider these modifications:

  • Almond Flour Magic: Substitute cake flour with almond flour for a keto-friendly angel food cake.
  • Keto Sweetener Exchange: Replace granulated sugar with a keto-friendly sweetener like erythritol or monk fruit in both the cake and the whipped cream.
  • Berries on the Lower Carb Side: Opt for berries with lower carb content like strawberries and raspberries in the jello layer.

Low-Carb Version

To cater to low-carb preferences, make these adjustments:

  • Coconut Flour Twist: Use coconut flour instead of cake flour for a lower-carb angel food cake alternative.
  • Low-Carb Sweetener Choice: Choose a low-carb sweetener like stevia or a erythritol blend for both the cake and whipped cream.
  • Reduced Strawberry Quantity: Limit the amount of strawberries in the jello layer to decrease the carb content.

The Strawberry Jello Angel Food Cake is a testament to the magic that happens when light, airy cake meets the refreshing sweetness of strawberries. With each layer carefully crafted to complement the others, this dessert is a symphony of flavors that culminates in a delightful indulgence. Whether you follow the classic recipe, explore variations, or venture into keto and low-carb adaptations, the Strawberry Jello Angel Food Cake invites you to savor a moment of sweetness that transcends the ordinary. So, preheat your oven, gather your ingredients, and let the magic unfold as you create a spectacle of dessert perfection. Here’s to the joy of baking and the bliss of enjoying every heavenly bite!

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