Light and airy homemade angel food cupcakes, topped off with roasted strawberries and sweetened whipped cream.

Angel Food Cupcakes with Roasted Strawberries Recipe from

We’re in the home stretch. 5 days of school left until summer break! I’m excited. It’ll be fun… I hope. And hopefully the warm weather finally comes back to stick around. Yep… it’s still been rainy and I’m really over it. I’m ready to play outside and enjoy the sun again. I love New England for it’s uniqueness but the weather really is the pits half of the time.

In other news… my friend Megan is hosting a blogger bake sale this coming weekend (July 22-23) to benefit Crohn’s disease. Stop by and check out all of the goodies that have been donated. Bidding starts Saturday! Remember, the money goes to a good cause so keep bidding! I’m donating a package of pumpkin snickerdoodles. I know it’s not really pumpkin season, but they’re freakishly delicious and should be eaten year round. Consider this an off season treat.

Angel Food Cupcakes with Roasted Strawberries Recipe from

I had planned to make and share a bunch of patriotic dishes leading up to the 4th of July. It’s my absolute favorite holiday so when I’m given the chance to celebrate, I really want to. Sadly, this is pretty much as far as I got this year. BUT I do have a special week coming up with super delicious seasonal desserts sooo that’ll make up for my lack of red, white and blue. I promise!

I didn’t go all the way out and cook these till super golden, and honestly… they didn’t need it. They’re super tasty light or dark. Top them off with fresh whipped cream and a good helping of roasted strawberries (because you know you’ll want more than a spoonful or two). Make these in a regular muffin pan or a patriotic silicone star pan. Either way will be equally delicious.

Angel Food Cupcakes with Roasted Strawberries Recipe from

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Angel Food Cupcakes with Roasted Strawberries

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 cupcakes
Light and airy homemade angel food cupcakes, topped off with roasted strawberries and sweetened whipped cream.


  • 6 Tbsp cake flour
  • 6 Tbsp powdered sugar
  • 3 large egg whites, room temperature
  • 3/8 tsp cream of tartar
  • 1/4 tsp salt
  • 1/4 C granulated sugar
  • 1/2 tsp vanilla extract
  • 1 batch roasted strawberries, *linked in recipe

For the whipped cream:

  • 1/2 C heavy cream
  • 2 Tbsp powdered sugar
  • 1/2 tsp vanilla extract


  • Preheat oven to 325°F.
  • In a small bowl, sift together cake flour and powdered sugar.
  • In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites, cream of tartar and salt on medium-high until soft peaks form. Continue mixing, slowly add sugar and vanilla. Beat until stiff peaks form. Fold in flour mixture until smooth. Fill 6 cupcake cavities 3/4 full. If using a standard muffin tin, use muffin liners. Bake 25-30 minutes or until just lightly browning. Cool on a wire rack.
  • Prepare whipped cream. In a medium bowl, beat heavy cream until soft peaks form. Add sugar and vanilla, continue beating until stiff peaks form. Use immediately or store chilled.
  • Top off cupcakes with sweetened whipped cream and roasted strawberries.


An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Dessert
Cuisine: American
Keywords: Cupcake

More strawberry recipes to try:
Strawberry oatmeal crumb bars
Crisp buttermilk waffles with roasted strawberries
Strawberry banana fruit leather
Strawberry s’more tarts
Strawberry banana muffins
Roasted strawberries
Roasted strawberry ice cream

Items used in this recipe:

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