Strawberries are one of my favorite berries. I think my family agrees with me because if I don’t hide them–I don’t get any! I always loved to bake Angel Food Cakes and this recipe was the first cake I made sugar and gluten free. This cake makes an impressive dessert when you add fresh berries and cream cheese filling. It would be embarrassing to tell you how quickly this platter was emptied at my house. My family loves it!!

Strawberries are very easy to grow. All you need is a sunny place that gets 6-10 hours of sun a day. I always plant June-bearing plants. They produce one crop in early summer for about 3 weeks. Honeoye and Jewel are two of my favorite kinds. One planting will produce for a number of years.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

Strawberries are packed with Vitamin C, fiber, antioxidants, and are a good source of manganese, potassium. Strawberries were first cultivated in ancient Rome and have become the most popular berry in the world.

Strawberry Angel Food Cake, THM-S, Keto, Sugar and Gluten Free

• Cake:
• 2 cups egg whites, room temperature
• ½ cup strawberry xylitol Jello, I use the Jello brand from bulk food stores or 1 pack of Delish Jello
• 1 ½ teaspoons cream of tartar
• 1/2 cup THM Gentle Sweet
• 3/4 cup Oat Fiber
• 2 tablespoon collagen
• ½ teaspoon salt
• Filling:
• 8-ounces cream cheese
• 1/3 cup THM Gentle Sweet
• 1 ½ cup whipping cream
• 1 teaspoon vanilla
• 1/2 teaspoon xanthan gum
• 1 quart fresh strawberries
• Cake: Powder Jello with cream of tartar in blender cup. Whip egg whites until soft peaks form. Slowly add Jello mixture. Whip until stiff. Combine Oat Fiber, collagen, salt, and THM Gentle Sweet Fold into egg whites. Spoon into an Angel Food Cake Pan. Bake at 350 degrees F. for 40-50 minutes. Turn upside down. Cool completely.
• Filling: Whip cream cheese until soft and fluffy. Add THM Gentle Sweet , cream, vanilla, and xanthan gum. Continue whipping until thickened. Split cake into thirds. On bottom layer, spread 1/3 filling and layer with cut strawberries. Repeat layers ending with whole strawberries on the top of the cake. Refrigerate until ready to serve. 16 servings.
• The strawberry angel food cake by itself is a FP. Adding the cream cheese filling it is an S. This cake will be the best using THM Oat Fiber. Other oat fibers will make a much drier cake. *You can also use replace the strawberry jello with orange jello for an orange flavored cake. *You can over-beat egg whites which will cause the cake to collapse after it has been baked. You want soft-medium-stiff whites. They should be soft mounds. This recipe fills my 6 quart mixer bowl almost full when they are fully whipped.
• I used the bulk form of Jello which I find at bulk food stores. If you are using Delish Strawberry Jello, use 1 pack.

You can over-beat egg whites which will cause the cake to collapse after it has been baked. You want soft-medium-stiff whites. They should be soft mounds. This recipe fills my 6 quart mixer bowl almost full when they are fully whipped.

When I opened my oven door this is what I saw. The top was nicely browned and the cracks were dry to the touch.

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Strawberry Angel Food Cake THM-S, Keto

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 43 minutes

Servings 11

Author Glenda Groff

Ingredients

• 2 cups egg whites room temperature
• ½ cup xylitol strawberry jello I used the bulk form of Jello which I find at bulk food stores. If you are using Delish Strawberry Jello, use 1 pack.
• 1 ½ teaspoons cream of tartar
• 1/2 cup Gentle Sweet
• 3/4 cup oat fiber
• 2 tablespoon collagen
• ½ teaspoon salt
• Filling:
• 8- ounces cream cheese
• 1/3 cup THM Gentle Sweet
• 1 ½ cup whipping cream
• 1 teaspoon vanilla
• 1/2 teaspoon xanthan gum
• 1 quart fresh strawberries

Instructions

1. Cake: Powder jello with cream of tartar in blender cup. Whip egg whites until soft peaks form. Slowly add jello mixture. Whip until stiff. Combine oat fiber, collagen, salt and Gentle Sweet. Fold into egg whites. Spoon into pan and bake at 350 degrees for 40-50 minutes. Turn upside down. Cool completely.
2. Filling: Whip cream cheese until soft and fluffy. Add Gentle Sweet, cream, vanilla, and xanthan gum. Continue whipping until thickened. Split cake into thirds. On bottom layer, spread 1/3 filling and layer with cut strawberries. Repeat layers ending with whole strawberries on the top of the cake. Refrigerate until ready to serve. 16 servings.

3. The strawberry angel food cake by itself is a FP. Adding the cream cheese filling it is an S. This cake will be the best using THM Oat Fiber. Other oat fibers will make a much drier cake. *You can also use replace the strawberry jello with orange jello for an orange flavored cake. *You can over-beat egg whites which will cause the cake to collapse after it has been baked. You want soft-medium-stiff whites. They should be soft mounds. This recipe fills my 6 quart mixer bowl almost full when they are fully whipped.

   You can replace the jello with 1/2 pack Strawberry Kool-Aid, 1/4 cup MORE Gentle Sweet.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.