Strawberry Angel Food Cake

by Lauren

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High protein, fluffy angel food cake meets sweet cream cheese layer; both topped with fresh strawberries – all chilled to perfection! Only 82 calories, 8g carbs, 12g protein, and 0.5g fat per slice. SERIOUS macro magic friends!

I can’t even with this dessert guys. I mean especially with that protein angel food cake base. How does it taste that yummy and is still CRAZY macro-friendly?? You would never guess something so yummy could come out of the ingredients.

Ingredients to make Protein Angel Food Cake:

  • PEScience gourmet vanilla protein powder – I chose to experiment first with classic vanilla so I can get a feel for the recipe. Now I’m thinking strawberry cheesecake would be an amazing choice too!
    For all PEScience products, you can use code LaurenFitFoodie to save 15%.
  • Egg whites (from the egg – not carton!) – will elaborate more on this importance of this later.
  • Cream of Tartar – OK. Not going to lie. First time using this spice. Had to ask a lady at the grocery store what it looked like 😆
    Cream of tartar, a byproduct of wine and grape juice processing, is an acidic salt that acts as a stabilizer in recipes that require whipped egg whites, such as meringue, angel food cake, and soufflé. When whipped, egg whites (also known as albumen) can swell up to eight times their initial volume.” -Nadia Arumugam (Slate)
  • Stevia – or any other sweetener of choice. I used Truvia for this recipe.
  • Vanilla extract – I use Watkins brand that I order off Amazon.

Carton egg whites will not do – you must use real ones!

Listen, I know it may tempting just to “well, the carton egg whites are close enough.” NO. Absolutely not! Trust me, I thought the same! I experimented both ways – with egg whites from a carton and egg whites from an egg. And let me tell you, the differences in cakes do not even compare. The one made with carton eggs whites is more chewy and tastes like a protein cake. The one made with whites from an egg is FLUFFY and cushiony and melt in your mouth HEAVEN.

Egg whites from the carton do not whip up the same way. Trust me on this.

Tools used:

  • Springform pan – you can use any pan! I just love this ones as its helpful being able to slip off the sides!
  • Mini spatulas – one of my favorite kitchen accessories! I use these for everything, but they are especially perfect in this recipe to help prevent the deflate of the egg white mixture (silicone is better for this instead of a traditional metal spoon).

Protein Angel Food Cake Topping:

  • Cream Cheese frosting – I like to use fat free cream cheese. Mainly because it tastes the same to me, especially when made into frosting. And because I like getting my fats from cheeses and peanut butter. But if you would like to use 1/3 reduced fat cream cheese, I have included the nutritional information for that below as well.
  • Strawberries – I used fresh strawberries. I knew I was going to sprinkle confectioner’s sugar on the top and my strawberries were already sweet, so I just watched them and topped them fresh! Feel free to mix in a bowl with sweetener first if you want them to be sweeter 😉

Strawberries and Cream Angel Food Cake

5 from 2 votes
Recipe by Lauren Course: DessertDifficulty: Easy


Prep time


Cooking time





High protein, fluffy angel food cake meets sweet cream cheese layer; both topped with fresh strawberries – all chilled to perfection! Only 82 calories, 8g carbs, 12g protein, and 0.5g fat per slice. SERIOUS macro magic friends!


  • Protein Angel Food Cake:
  • 7 egg whites
    (from the egg, not carton)

  • 1 tsp cream of tartar

  • 1 tsp vanilla extract

  • 2 to 3 tsp stevia (or other sweetener of choice), to taste

  • 1/2 scoop (15g) vanilla protein powder

  • Cream Cheese Frosting:
  • 8 oz (224g) fat free cream cheese
    (I get mine from Harris Teeter. If you need to use 1/3rd reduced fat, I have included nutritional info for that below as well)

  • 1/2 cup (112g) plain greek yogurt
    (I used Two Good)

  • 1/2 package (14g) jello sugar free cheesecake pudding mix

  • 1 tbsp zero-calorie sweetener

  • 2 tbsp (30g) unsweetened almond milk

  • Topping:
  • 180 g strawberries, sliced

  • confectioner’s sugar (optional)


  • To make Protein Angel Food Cake:
  • Preheat oven to 315 F. Spray any cake pan with cooking spray. I used a springform pan.
  • Crack eggs and discard or save egg yolks for later use. Place the egg whites in a medium sized mixing bowl.
  • Add vanilla, stevia, and cream of tartar to egg whites and beat with a hand mixer until firm peak forms (I did about 5 minutes on high speed).
  • Using a spatula, fold in a protein powder carefully as to not deflate the egg white mixture.
  • Place batter in cake pan and cook for 15-20 minutes or until top of the cake starts to become golden brown. When done, let cool. Then place in fridge.
  • To make Cream Cheese Frosting:
  • In a medium sized mixing bowl, add cream cheese, sweetener, jello pudding mix, yogurt, and almond milk. Mix with a hand mixture until all is combined. Keep stored in fridge until cake is chilled and is ready to frost.
  • Assemble the cake:
  • Place cake carefully on the surface you plan to serve it. It has the potential to stick to the pan (the springform pan helps with this), but it is still – easier to go ahead and a set it up this way!
  • Using a spatula, carefully frost cake.
  • Top with fresh strawberries and confectioner’s sugar if desired. Slice, and enjoy!


  • Nutrition: 1/8 of cake with frosting and strawberries (91g) | Calories: 82 | Carbohydrates: 8g | Fat: 0.5g | Protein: 12g
  • MFP entry: Lauren Fit Foodie Strawberry Angel Food Cake
  • ***If you choose to use 1/3 reduced fat cream cheese instead of fat free cream cheese and keep everything else the same:

    Nutrition: 1/8 of cake with frosting and strawberries | Calories: 122 | Carbohydrates: 6g | Fat: 6.5g | Protein: 10g

    MFP entry for this one: Lauren Fit Foodie Strawberry Angel Food Cake with Reduced Fat
  • This cake is meant to be eaten chilled. Keep stored in an airtight container in the fridge for up to a week

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Amanda July 2, 2020 - 4:21 pm

Thank you SO much for providing macro info using both FF & 1/3 fat cream cheese! I cannot find the FF ANYWHERE 😂 So I’m always stuck with the 1/3!
PS – I’ve loved all of your recipes that I’ve tried! Your insta and blog have been the BEST resource during my macro journey! Thank you!!

Jen July 2, 2020 - 7:03 pm

Hey Lauren – do you think this would work with other protein powder brands? 🙂

Lauren July 3, 2020 - 2:21 pm

Hey Jen! I have only tried with PEScience so I can really only speak for them! But if you do need to sub, I would try to stick to a similar whey + casein blend 🙂

Lori July 3, 2020 - 1:52 am

Hi Lauren! I made this tonight and it was so delicious and couldn’t tell it was macro friendly! The only question is once my egg white base cooked it deflated. Is this normal? Or what could I have done differently? Still tastes amazing!

Lauren July 3, 2020 - 2:22 pm

Hey Lori! So glad you loved it! Amazing how real it taste right!? 100% normal to deflate some after you take it out of the oven – you did everything right!

Jess July 7, 2020 - 8:00 pm

Could I skip on the frosting and just do mashed up sweetened strawberries?

Sarah September 8, 2020 - 5:25 pm

Just made this last night – felt like the perfect dessert for the last bit of summer! SOO SO good and amazing macros! Will definitely be making again!!! Thanks Lauren!

Macy Roper September 8, 2020 - 5:49 pm

LOVE this recipe!!!
One of my absolute favorites from this summer!

JENNIFER N September 11, 2020 - 2:21 am

What size spring form pan did you use?


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