Strawberry Lemon Layered Angel Food Cake

A classic, homemade angel food cake is cut and layered with a deliciously light, sweet, and subtly zesty lemon curd filling (made with homemade whipped cream) and stuffed with strawberries to make this brilliantly summer-y, exquisitely delicious angel food cake. This cake is more than just cake; it is the fleeting joys of life embodied in baked goods.

For the loss of it’s sweet, (appropriately) heavenly, fluffy interior, snow-white and slightly sticky. For the melt-in-your-mouth texture reminiscent of cotton candy, and the way in which you can feel the sugars beginning to melt on your tongue the moment you take your first bite. For the delicately browned exterior, and for the slightly tangy strawberry-filled cream that takes the cake to an entirely new level of flavor, creating a symphony of flavor and texture with soft notes of almond extract against a clamor of strawberries, and a melody of classic angel food orchestrated by a gentle zest of lemon . Make it. Taste it. Try to hold onto it, but remember this cake is as deliciously sweet and disappears in the blink of an eye.

Ingredients:

Angel Food Cake

• 1 ¼ cup powdered sugar
• ¾ cup + 2 Tbsp all-purpose flour
• 1 ½ cups egg whites at room temperature 10-12 egg whites
• 1 ½ tsp cream of tartar
• 1 ½ tsp vanilla extract
• ¼ teaspoon almond extract
• ¼ tsp salt
• 1 cup sugar granulated

Filling

• 1 pint strawberries
• 8 oz cream cheese softened
• ¼ cup lemon curd homemade or store-bought
• 1 cup +¼powdered sugar divided
• 1 ½ cup heavy cream
• ½ tsp vanilla