Comments on: Strawberry Lemon Layered Angel Food Cake

By: Sam Merritt

Sam Merritt — Mon, 28 Jul 2025 01:32:55 +0000

In reply to Kathy. Sure! It likely won't taste as good, but it should still work. :)

By: Kathy

Kathy — Sun, 27 Jul 2025 00:51:24 +0000

Can you use a boxed angel food cake don,t have time to make from scratch
Kathy

By: Sam

Sam — Fri, 23 May 2025 14:06:02 +0000

In reply to Paige. Hi Paige! I would recommend refrigerating it. :)

By: Paige

Paige — Thu, 22 May 2025 19:31:38 +0000

In reply to Lisa Austin.

This cake is very easy to make and always a crowd pleaser! Do you store in the refrigerator or at room temperature if you have a little leftover?

By: Sam

Sam — Mon, 21 Apr 2025 13:52:34 +0000

In reply to Lisa Austin. Thank you so much, Lisa! I do love writing. I never quite got to writing anything formal but I do enjoy it. I'm glad you appreciate it. :)

By: Lisa Austin

Lisa Austin — Sun, 20 Apr 2025 10:22:44 +0000

I haven’t baked it yet but there’s never a doubt in my mind that whichever recipe I choose of yours, will be fabulous! I really just had to comment on the blog. Holy Moses, woman! I think your calling was writing. Got a novel up one of those sleeves? I’d love to read it. As always, thank you for another delicious, tried and true…. and tested .. recipe XO

By: Sam

Sam — Mon, 10 Jun 2024 01:34:05 +0000

In reply to Claudia PERROTTE. Hi Claudia! I haven't tried it, but I think it could work. Let me know how it goes if you do try it. :)

By: Claudia PERROTTE

Claudia PERROTTE — Fri, 07 Jun 2024 01:05:58 +0000

Hi! Can I make the cake in advance and freeze it for a week before frosting it?

Regards,

Claudia

By: Sam

Sam — Tue, 04 Jun 2024 16:36:13 +0000

In reply to Emily. I'm so glad everyone enjoyed it so much, Emily! :)

By: Emily

Emily — Tue, 04 Jun 2024 15:31:02 +0000

Absolutely delicious! I got so many compliments on this cake, and I used some of the leftover ingredients to whip up an extra serving of the lemon filling to put with blueberries in some crepes 🙂

By: Sam

Sam — Wed, 14 Feb 2024 15:32:59 +0000

In reply to Mindi. Hi Mindi! You could just leave the lemon curd out. Make sure to cream your cream cheese really well. Since the cream cheese is not going to be thinned by the curd it will be a bit more difficult to incorporate the whipped cream into it. :)

By: Mindi

Mindi — Tue, 13 Feb 2024 15:12:52 +0000

My daughter would love this but she isn’t a lemon fan. Suggestions?

By: Sam

Sam — Sun, 14 Aug 2022 16:47:14 +0000

In reply to Judith. Hi Judith! Honestly I have not tried it so I can't say for sure how it would turn out. If you do try it I would love to know how it goes. :)

By: Judith

Judith — Fri, 12 Aug 2022 21:27:35 +0000

Good day to you!
Can I make this recipe using gluten free flour?
Thanks

By: Sam

Sam — Tue, 20 Oct 2020 15:46:17 +0000

In reply to Mama Em. I am so glad everyone enjoyed it so much! :)

By: Mama Em

Mama Em — Tue, 20 Oct 2020 06:44:28 +0000

I made this for Mother’s day this year and we’re still all talking about it! Perfect for strawberry season!

By: Sam

Sam — Tue, 14 Jul 2020 02:09:41 +0000

In reply to Mara Schmittinger. I am so glad you enjoyed it so much, Mara! :)

By: Mara Schmittinger

Mara Schmittinger — Sat, 11 Jul 2020 15:58:51 +0000

Obsessed! Best dessert yet. Feel free to substitute other “curds” for filling and any fruit at all! Perfect for every occasion!

By: Sam

Sam — Sun, 14 Jun 2020 18:02:30 +0000

In reply to Mtngirl. I am so glad everyone enjoyed it so much! :)

By: Mtngirl

Mtngirl — Fri, 12 Jun 2020 16:16:05 +0000

Having never made Angel Food Cake before & living at altitude, I was a little apprehensive making this. I think the cake was a little ‘denser’ because of altitude issues, but I had several people tell me this was the best dessert they had ever eaten. Thank you for the recipe and the very clear directions, I will be making this again. It’s a showstopper without being terribly difficult.

By: Sam

Sam — Mon, 11 Feb 2019 13:23:30 +0000

In reply to Mikes. Hi Mikes! unfortunately I'm not sure how this will bake in a standard cake pan, the tube pan is pretty critical for getting the lift that the angel food cake needs and for cooling it upside down.

By: Mikes

Mikes — Mon, 11 Feb 2019 07:21:07 +0000

Hi!! Super excited to make this!!
Could I split up the cake batter into 3 standard cake pans and bake the cake that way instead of using a tube pan –– and if so, do you have any recommendations for adjusting the baking time and/or temperature to accomodate?? Thank you <3

By: Sam

Sam — Tue, 21 Aug 2018 02:20:43 +0000

In reply to Sarah. I am so glad you enjoyed! Thank you for commenting, Sarah!

By: Sarah

Sarah — Mon, 20 Aug 2018 19:04:52 +0000

I made this cake for our Sunday Family Dinner and it was a hit! Thank you!
I felt 3.5 cups of sugar over all was too much so I cut the sugar in the cake by 1/4 cup, and in the filling used only 1/2 cup. I made my own lemon curd -(which had even more sugar!) that was very tangy, but even so next time I would increase the lemonyness in the filling by increasing the added lemon curd to at least 1/2 cup, if not more! I used 2 lbs of strawberries! Also, why use only 1.5 cups of heavy cream instead of the whole pint?! Just dump it in, the more the merrier!
This served 9 people with about 2 large portions leftover for the birthday girl to take home. Really delicious and festive!

By: Sam

Sam — Thu, 21 Dec 2017 03:39:25 +0000

In reply to Kathleen.

Hi Kathleen! I hope I’m not too late getting back to you! The Angel Food Cake can be made 1-2 days in advance, store at room temperature in an airtight container (like a cake carrier), or wrap well/store in an airtight container in the refrigerator for up to a week. I’ve never had any problem making the whipped topping in advance, I think you’ll be fine to make it a day or two beforehand, just store in an airtight container refrigerated and if any separation occurs you can just stir it before putting it on the cake.
I’ve assembled the cake in advance, since it’s so soft I’d probably not do it before the morning of the day you plan to serve it, and if you need to transport it and have a bumpy ride it may be best to just assemble it when you get to the location as the layers may slide under those circumstances.
You can definitely substitute vanilla bean paste for almond extract, or just leave out the almond extract and sub a little extra vanilla extract, that’s not a problem at all.
I hope this helps, let me know if you have any other questions! 🙂