Strawberry & Angel Food Cake Tiramisu: a delicious & family friendly recipe

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 dessert has become a new family favorite. And when you can please 7 different people with one dish, you know it’s a winner.

Strawberry & Angel Food Cake Tiramisu – a delicious & family friendly recipe

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 12

Strawberry & Angel Food Cake Tiramisu – a delicious & family friendly recipe

Pairing two classic desserts into one delicious treat. Strawberry & Angel Food Cake Tiramisu – a delicious & family friendly recipe with layers of fresh strawberries, mascarpone and angel food cake soaked in a homemade vanilla sauce. A dessert that is sweet and not overly rich, and sure to please all.


  • 1 cup heavy whipping cream
  • 3/4 cup granulated sugar
  • 8 ounces mascarpone cheese, you can substitute with an 8 ounce package cream cheese, at room temperature
  • 3 tablespoons strawberry sauce, I used Smuckers strawberry ice-cream topping
  • 1 lb strawberries, stems removed and thinly sliced
  • 1 Angel Food Cake, I prefer homemade but you can do a store bought
  • 12 egg whites, or enough to make 1 ½ cups
  • 1 ¼ cups confectioners' sugar
  • 1 cup all-purpose flour
  • 1 ½ teaspoons cream of tartar
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon almond extract
  • ¼ teaspoon salt
  • 1 cup white granular sugar
  • 1 recipe vanilla sauce
  • 1 cup water
  • ½ cup sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons butter
  • 1 tablespoon vanilla extract
  • pinch salt
  • 1 recipe homemade whipping cream or 1 Cool Whip container
  • 2 cup heavy whipping cream
  • 4 tablespoons sugar


Angel Food Cake:

Preheat oven to 350 degrees.

Place egg whites in mixing bowl.

Meanwhile, sift together confectioners' 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 at 350 degrees for 40-45 minutes or until cake springs back when lightly touched.

Immediately invert pan; cool completely before removing 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 all ingredients and beat until stiff. Refrigerate until ready to serve. Before serving top the tiramisu with whip cream and garnish if you desire.


Using an electric mixer, beat whipping 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 mix in mascarpone and strawberry topping/ sauce 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. Laying 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 ½ 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 whip 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 wasn’t 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, “the best dessert ever, we ate last night, we must make that again, okay mom!” Enough said.


  1. says

    This dessert looks fantastic! I love the idea of soaking a cake to make it moister. I do that with my carrot cake so I know how yummy it comes out. And what could be better than angel food cake with strawberries! Thanks for sharing on What’d You Do This Weekend.

  2. Maria Oller says

    Gosh so craving this now I need to give your recipe a try, gotta make a shopping list thanks for sharing it looks amazing!!

  3. says

    Hi! This looks great. I had a question, I can’t find the amount of caramel sauce or the ingredients for caramel sauce in the directions. Will you please direct me where it is? Thanks!

    • Sandra says

      Diana – Thanks for catching that, I meant strawberry sauce/topping not caramel. Sorry I am making caramel today so it is on my mind…lol! I updated the recipe. xo San

  4. says

    I love this variation. This would be a great addition to our Easter Sunday menu – something light and airy as compared to the heavy pound cakes and maple and pecan pies. I may be up to this recipe!

  5. Amy Desrosiers says

    I am usually not a fan of tiramisu because it is very rich. The strawberry twist in this version really makes me happy because I think I’d enjoy it!

  6. Shauna says

    Oh my goodness, my mouth is watering. This looks and sounds absolutely delicious. I will have to make this for our Easter Brunch this weekend.

    • Sandra says

      Thanks Stephanie the angel food cake alone is amazing, so you could start with that. You’ll love it either way. xo San

    • Sandra says

      Dawn it is totally worth it and you can even make it simple by buying an angel food cake, instead of making it from scratch. xo San

  7. says

    Oh my gosh, I can’t stop looking at these photos! I adore angel food cake, and I love tiramisu. I think I could get into some big trouble with this…

  8. says

    Dear Sandra, This cake looks fabulous and so decadent. How I would love a slice! I will be pinning. Stopping by from Treasure Box Tuesday. Have a blessed day, Catherine

  9. Luci says

    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

    • Sandra says

      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

  10. says

    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!!!

  11. Cathy says

    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

    • Sandra says

      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

  12. eliozabeth says

    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

    • Sandra says

      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


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