Strawberry & Angel Food Cake Tiramisu has layers of fresh strawberries, mascarpone, and angel food cake, all soaked in a homemade vanilla sauce.
One of my favorite desserts for spring is homemade Angel Food Cake with fresh strawberries. I love to make this dessert my own, serving it in as many different ways as I can. Into a trifle, individual cakes, pancakes or traditional slices with fun garnishments.
A few days ago, I decided to make my favorite spring dessert into a tiramisu. Instead of going the traditional route with coffee or alcohol, I made a homemade vanilla sauce to let the angel food cake soak in. This pairing along with fresh strawberries and mascarpone allowed for the perfect amount of sweetness, while not overly rich. Creamy, smooth, and the cake just moist enough to absorb all the flavors.
This Strawberry & Angel Food Cake Tiramisu dessert has become a new family favorite. When you can please 7 different people with one dish, you know itโs a winner.
Enjoy! XOXO San
How do you make Strawberry & Angel Food Cake Tiramisu?
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Preheat oven to 350 degrees.
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Place egg whites in mixing bowl, set aside.
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Mix together confectioner’s sugar and flour by stirring three times then set aside.
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Add cream of tartar, almond extract and salt to egg whites; beat on high speed. Once it starts to get fluffy, 1-2 minutes, gradually add sugar, beating in sugar until it is dissolved and stiff peaks form. Fold in flour mixture, a scoop at a time.
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Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife by using a swirling motion to remove air pockets.
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Bake for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing the cake from pan.
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Bring water to a boil in a small saucepan. Combine sugar and cornstarch, blend well. Add sugar and cornstarch mixture to boiling water; reduce heat to medium, stirring constantly, and cook until thickened.
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Remove from heat and add the butter, vanilla, and salt, stirring until butter is melted. Cover and set aside for later.
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With an electric mixer, combine cream and sugar and beat until peaks form. Refrigerate until ready to serve.
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Using an electric mixer, beat heavy cream on medium speed until you can see the tracks in the whipping cream, 2-3 minutes. Then add the sugar, and beat until stiff peaks form. Gently fold in mascarpone and strawberry topping until combined with the whipped cream.
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Uncover vanilla sauce. Cut angel food cake into 16 slices.
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Take one slice and dip each side into the vanilla sauce, then place in pan. Repeat this process with 7 other slices. Lay them side by side, covering the bottom of the pan. With my pan I laid 2 next to each other then cut another in half, this covered the width. Then I went 3 deep for the length.
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Once you have your bottom layer, take 1/2 of the mascarpone mixture and smooth over the layer of the angel food cake. Then top with strawberries, laying them down in a single layer. Repeat the process with the cake, mascarpone, and strawberries, ending with the strawberries on top.
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Cover with whipped cream. If you are using cool whip, wait until you serve to top. Chill in fridge, until ready to serve.
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Garnish with chocolate sprinkles, cinnamon, fresh strawberries, or even drizzle it with strawberry sauce.
Be sure to check out my Caramel Sea Salt Tiramisu, another coffee and alcohol-free recipe!
Don’t forget to pin this to your favorite Pinterest board to save for later!
Strawberry & Angel Food Cake Tiramisu
Ingredients
Angel Food Cake
- 12 egg whites equal to 1 1/2 cups
- 1 1/4 cups confectioner's sugar
- 1 cup all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 1 cup white granular sugar
Vanilla Sauce
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons butter
- 1 tablespoon vanilla extract
- pinch salt
Whipped Cream Topping
- 2 cups heavy cream
- 4 tablespoons sugar
Tiramisu
- 1 cup heavy whipping cream
- 3/4 cup granulated sugar
- 8 ounces mascarpone cheese at room temp, can be subbed with cream cheese
- 3 tablespoons strawberry topping
- 1 pound strawberries stems removed and thinly sliced
Instructions
Angel Food Cake
- Preheat oven to 350 degrees.
- Place egg whites in mixing bowl, set aside.
- Mix together confectioner's sugar and flour by stirring three times then set aside.
- Add cream of tartar, almond extract and salt to egg whites; beat on high speed. Once it starts to get fluffy, 1-2 minutes, gradually add sugar, beating in sugar until it is dissolved and stiff peaks form. Fold in flour mixture, a scoop at a time.
- Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife by using a swirling motion to remove air pockets.
- Bake for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing the cake from pan.
Vanilla Sauce
- Bring water to a boil in a small saucepan. Combine sugar and cornstarch, blend well. Add sugar and cornstarch mixture to boiling water; reduce heat to medium, stirring constantly, and cook until thickened.
- Remove from heat and add the butter, vanilla, and salt, stirring until butter is melted. Cover and set aside for later.
Homemade Whipped Cream
- With an electric mixer, combine cream and sugar and beat until peaks form. Refrigerate until ready to serve.
Tiramisu
- Using an electric mixer, beat heavy cream on medium speed until you can see the tracks in the whipping cream, 2-3 minutes. Then add the sugar, and beat until stiff peaks form. Gently fold in mascarpone and strawberry topping until combined with the whipped cream.
- Uncover vanilla sauce. Cut angel food cake into 16 slices.
- Take one slice and dip each side into the vanilla sauce, then place in pan. Repeat this process with 7 other slices. Lay them side by side, covering the bottom of the pan. With my pan I laid 2 next to each other then cut another in half, this covered the width. Then I went 3 deep for the length.
- Once you have your bottom layer, take 1/2 of the mascarpone mixture and smooth over the layer of the angel food cake. Then top with strawberries, laying them down in a single layer. Repeat the process with the cake, mascarpone and strawberries, ending with the strawberries on top.
- Cover with whipped cream. If you are using cool whip, wait until you serve to top. Chill in fridge, until ready to serve.
- Garnish with chocolate sprinkles, cinnamon, fresh strawberries, or even drizzle it with strawberry sauce.
Family review: From my grandma, mom, dad and all my kids, plus my 2 nephews and of course, my husband, there wasnโt a single person that did just absolutely love this dish. In fact the next morning, the kids and I were talking about the menu for the day and my daughter, Jersey, 5 years asked for, โthe best dessert ever, we ate last night, we must make that again, okay mom!โ Enough said.
maybe I am reading to fast (getting ready to go to store for ingredients lol) but what size pan…8 x 8 or 9 x 13 ??? Trying to guess by amt of ingredients, but brain…..ha ha
So the pan I use is about an 8×10, it is one of those decorative ones – you could go either way, you would have leftovers with a 8×8, as not everything would fit so probably a 9×13. Hopes this helps! xo San
This tiramisu looks absolutely delicious! My favorite combination for angel food cake is with strawberries and cream. I think this is my birthday wish this year!!!
Thanks Krista! xo San
Sandra, how scrumptious! Thank you for sharing. You will be one of the features tomorrow at the Make it Pretty Monday party at The Dedicated House. Hope to see your prettiness again tomorrow at the bash! Toodles, Kathryn @TheDedicatedHouse
Thanks so much, I did link up again, love your party! xo San
Are you layering this back in the angel food cake pan or a 9×13? Does this travel well. Thinking of making for a cookout
Cathy – you can use a 9×13 pan, it should be just fine. Mine is a serving dish and is very close to the same size, just a smidge smaller. Depends how long you are traveling for. I would say 20 minutes, and then I would either serve right away or store in the fridge until you are ready to eat. The topping is the only thing, I would say might get droopy. Let me know if you have any questions, this will be a hit. xo San
Hey Sandra, I am in the middle of making your wonderful dessert and in the ingredients list for the angle food cake you list both almond and vanilla extract but in the directions you only mention adding the almond. Was that an oversight or did you not mean to list vanilla extract.
Thanks, Liz
Hey Liz, So here is the deal. I use almond extract always UNLESS I am making the cake for my sisters because they are allergic to almonds. So you can sub the almond for the vanilla. Your choice. Hope this helps, thanks for letting me know, I will make the change when I get home. xo San