Strawberry-Lemon Angel Cake Recipe
Strawberry-Lemon Angel Cake Recipe photo by Taste of Home
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Strawberry-Lemon Angel Cake Recipe

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"I couldn't decide how to use the lemon curd a friend had given me, so I tried spreading it between layers of angel food cake," relates Marietta Eklund of Pittsburgh, Pennsylvania. "I topped each piece with strawberries. We loved it!"
Recommended: 21 Easter Cake Recipes
TOTAL TIME: Prep: 35 min. Cook: 15 min. + chilling
MAKES:14 servings
TOTAL TIME: Prep: 35 min. Cook: 15 min. + chilling
MAKES: 14 servings


  • 1 package (16 ounces) angel food cake mix
  • 3 eggs
  • 1 cup sugar
  • 1/2 cup lemon juice
  • 6 tablespoons butter, melted
  • 2 tablespoons grated lemon peel
  • 4 to 5 drops yellow food coloring, optional
  • 1 quart fresh strawberries, sliced

Nutritional Facts

1 piece: 248 calories, 6g fat (3g saturated fat), 59mg cholesterol, 256mg sodium, 45g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat, 1/2 fruit.


  1. Prepare cake batter according to package directions.
  2. For lemon curd, in the top of a double boiler, beat eggs and sugar. Stir in the lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until mixture has thickened and a thermometer reads 160°. Strain to remove peel and stir in food coloring if desired. Refrigerate.
  3. Split cake horizontally into three layers. Place bottom layer on a serving plate; top with a third of the lemon curd. Repeat layers twice. Refrigerate until serving. Garnish with strawberries. Yield: 14 servings.
Originally published as Strawberry-Lemon Angel Cake in Light & Tasty August/September 2004, p60

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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