Fresh Fruit Angel Food Cake

When I cook, I like to take chances and maybe add a little more or less of this or that, and it usually works out well. But when it comes to baking and tampering with the perfect chemistry required to make one ingredient work with the next, I’m always learning that precision is not optional; you need to do it exactly the way the book tells you to, and you need to do it right.

Well, I had it right with the white chocolate mousse I planned to bring to our friends’ place on July 4th, and then I messed it up. It just wasn’t chocolatey enough, and so while the dreamy, heavenly cloud-like confection was sitting innocently in the fridge, I melted the rest of the $10-per-pound white chocolate that would later be mixed in to the mousse and lead to its sad, deflated demise.

Down the drain it went, but I didn’t even have a second to pout. It was straight on to “plan B”!

For years, this light yet decadent cake was my “plan A”, but still, while it’s fun to try new things, it remains one of my favorite summer desserts. Underneath all that dreamy whipped cream mixed with vanilla pudding is an angel food cake split in two, with a layer of strawberries in between, then topped with – you guessed it – more whipped cream and garnished with sliced fresh fruit and a sprinkle of blueberries. So yummy.

It’s a festive little thing, isn’t it?

I’ll probably try the mousse again one of these days, but I’ve definitely learned two things: You’ve gotta be precise when it comes to baking, and you should always have a “plan B” in case “plan A” doesn’t work out quite right!

Fresh Fruit Angel Food Cake

Fresh Fruit Angel Food Cake

Yield: 6 to 8


For angel food cake:

  • 12 eggs
  • 1 1/4 cups confectioners' sugar
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1 cup sugar

For homemade whipped cream (makes 2 cups):

  • 1 cup heavy whipping cream
  • 1/2 tsp vanilla extract
  • 1/4 cup powdered sugar

For topping:

  • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding Mix
  • 3/4 cups milk
  • 1/3 cup granulated sugar
  • 2 cups fresh strawberries, sliced (reserve 5-6 halved strawberries for garnish)
  • 4 fresh kiwi, sliced
  • 1 carton fresh blueberries


For angel food cake:

  1. Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
  2. Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.
  3. Cut cake horizontally in half; stack layers on plate. Top the bottom layer with the pudding mixture, then the sliced strawberries, then another layer of the mixture. Smooth the remaining pudding mixture all over the cake, and garnish with fruit.
  4. Refrigerate up to one day, or serve immediately.

For homemade whipped cream (makes 2 cups):

  1. In a chilled, medium-sized bowl and using chilled beaters, beat cream until it begins to thicken. Add powdered sugar and vanilla, and beat until soft peaks form. Store in the refrigerator.

For topping:

  1. Beat pudding mix and milk in a medium-sized bowl with whisk for about 2 minutes. Stir in the whipped cream.
  2. Toss sliced strawberries with sugar. Set aside kiwi and blueberries.

Did you make this recipe?

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Join the Conversation

  1. Looks simple, beautiful, and delicious!

  2. I really love your blog, and the beautiful photos of your food. I’m glad we connected as friends on Foodbuzz. Would like to share on this Angel Food recipe you call short cake. I have the very same, with cake flour, but I adapted it. Love the fresh kiwis and berries on top. Absolute perfection!

  3. This cake looks fantastic! I usually don’t like the fruit shortcakes from stores, but the fruit here looks so fresh and yummy! Perfect for a summer celebration!

  4. I just found your blog and I am so glad I did! Your cake looks beautiful. I will be checking back often to see what other delicious recipe you will be posting!

  5. I have always wanted to make a homemade angel food cake…so many egg whites though! This cake looks gorgeous and I would imagine that each bite is light, airy and simply delicious. Thank you for sharing!

  6. That looks wonderful. It is one of those cakes that I would eat all by myself b/c it is light and I would lie to myself that it was “healthy”. Thank you for sharing.

  7. All that lovely, fresh and vibrant colored fruit on that billowy homemade Angel Food Cake. I’m sure this cake got a lot of ooo’s and aaaah’s. Simply gorgeous.

  8. ambikaskitchen says:

    I wish I could have a slice of this right now!!! Beautiful!

  9. Georgia, this is amazing. Love the picture. Ah!

  10. Looks absolutely gorgeous dear! As do the rest of your posts… :) I’ll be looking forward to more of your recipes!

  11. Wow. The fruits just look amazing!

  12. 5 stars
    This recipe is amazing! I baked this yesterday with my daughter and the result was fantastic. I’m not an expert when it comes to baking, but everything turned out absolutely perfect. I didn’t have any instant vanilla pudding mix, so I made a thick vanilla custard cream instead, and the result was divine! A new family favourite which does take a bit of time making, but is guaranteed to impress your guests! Thank you for sharing this recipe with us :)

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