A mouthful, I know. BUT, worth it. I found a fresh way to serve classic angel food cake – I usually see angel food cake baked in a round tube pan, so I decided to change things up. This sheet pan angel food cake with salted honey whipped cream and sugared strawberries is fun way to serve this cake to a group.

I made everything from scratch, but there are definitely ways to work around and make this a lot quicker! This was actually my first time making angel food cake, and it was definitely easier than I had originally thought. Whipped egg whites form the base of this cake, creating the light and fluffy texture it’s known for.

If you’re short on time or energy, here are a couple of shortcut hacks to make things easier.

1. Buy premade whipped cream and add your own honey and salt. This is a super easy way to save about 15 minutes of your time. I had a hand mixer and it took me awhile to whip the cream because I do it very low to avoid it stiffening up.
2. Buy premade angel food cake mix. Again, a super easy way to save you probably 20 minutes. Although, I’m unsure how much a standard box of angel food cake makes! I’d sure 1 box would be plenty for a 9×13 sheet pan though.

I do also highly recommend using a stand mixer if you have one for this recipe – between the homemade angel food cake and the whipped cream, using a stand mixer will allow you to free your hands. I used a hand mixer for this one – this is the one that I have and I love it! But, after this recipe, I’m definitely in the market for a stand mixer.

As always, let me know if you make this recipe – xoxo

Sheet Pan Angel Food Cake with Salted Honey Whipped Cream and Sugared Strawberries

megan sheley

The perfect dessert for a group of people and a fun twist on a classic. A sheet pan of angel food cake topped with a homemade salted honey whipped cream, and macerated sugared strawberries.

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Course Dessert

Cuisine American

Servings 10

Equipment

• 1 hand or stand mixer there's lot of whipping with this one – a stand mixer is preferred

Ingredients

  

FOR THE STRAWBERRIES

• 770-800 g chopped strawberries
• 2 Tbsp sugar

FOR THE CAKE

• 350 g granulated sugar in a food processor to make super fine
• 133 g cake flour
• 1/4 tsp salt
• 10 large egg whites room temp
• 1 tsp cream of tartar
• 1 1/2 tsp vanilla extract

FOR THE SALTED HONEY WHIPPED CREAM

• 3 cups heavy whipping cream
• 3 tbsp honey
• 1/4 tsp salt

Instructions

 

• Preheat oven to 325 degrees. Slice up 770g of fresh strawberries into bite sized chunks and place into a bowl with 2 tbsp of sugar, mix well and set into the fridge.
• In a large food processor, add in 350g of granulated sugar and blend until fine. Remove 1 cup of this fine sugar and set aside. To the food processor, add 133g cake flour and 1/4 tsp of salt and pulse until mixed and aerated.
• In a large bowl, add in 10 egg whites and 1 tsp cream of tartar and whip with hand or stand mixer on medium-low foamy (about 1-2 minutes) slowly add in your reserved granulated sugar that you set aside and continue whipping on medium-high until soft peaks form. Add in a splash of vanilla and whip again until mixed in well.
• In 3 additions, slowly sift in the flour + sugar mixture from the food processor and gently fold in with a spatula (you want to protect the fluffiness of the egg whites). It’s important to add this in 3-4 sections to avoid adding too much flower and changing the consistency of the cake.
• On a 9×13 baking sheet, put your cake mixture and using a pastry tool, spread the cake batter flat throughout. Bake for 35-40 minutes, keep an eye on it! You want it golden brown.
• While in the oven make your salted honey whipped cream by whipping heavy whipping cream with a hand or stand mixer until soft peaks form (this took me about 10-12 minutes and was incredibly annoying with a hand mixer, so stand mixer is preferred!). At the end, add in 1.5 tbsp of honey and a couple inches of salt. Mix again quickly. Set in the fridge until cake is done and FULLY cooled.
• Strain out liquid from macerated strawberries (save this! It’s a strawberry syrup!), spread your whipped cream onto your cake, and top with berries and fresh lemon zest. Slice up and enjoy!

Keyword dessert, easy recipes, holiday