Strawberry shortcake is a quintessential summer dessert, celebrated for its bright, fresh berries. This recipe elevates the classic by using light and sweet angel food cake, toasted to perfection and layered with luscious whipped cream. It’s a delightful twist that brings a unique texture and flavor profile to the traditional strawberry shortcake.
Angel food cake holds a special place in many hearts, often reminiscent of cherished family recipes. For my husband, it evokes fond memories of his grandma’s summer baking, always featuring fresh strawberries and a generous topping of whipped cream. That cake was always a hit! While I admire the artistry of homemade angel food cake, I admit it’s a baking challenge I’m still working on mastering.
If you, like me, find yourself wanting the taste of homemade but prefer a shortcut, high-quality store-bought angel food cake is your secret weapon! It makes this already easy dessert recipe even more accessible and quick to prepare, perfect for spontaneous summer gatherings or a sweet treat after a long day.
Simple Ingredients for Strawberry Shortcake with Angel Food Cake
This incredibly easy angel food cake strawberry shortcake recipe calls for just four main ingredients, emphasizing fresh, quality components:
- Angel Food Cake: Opt for a store-bought cake to save time, or bake your own if you have a favorite recipe.
- Fresh Strawberries: The star of the show! For a patriotic twist on Memorial Day or the Fourth of July, add blueberries for a red, white, and blue shortcake.
- Granulated Sugar: Just a touch to enhance the natural sweetness of the strawberries.
- Whipped Cream: Whether homemade or store-bought, whipped cream adds the final touch of creamy indulgence.
There’s something truly special about using fresh, seasonal strawberries in this dessert. The taste of sun-ripened berries is synonymous with summer, making this shortcake a perfect way to celebrate the season.
Easy Steps to Make Angel Food Cake Strawberry Shortcake
The beauty of this recipe lies in its simplicity. The most time-consuming part is letting the strawberries macerate, which is essential for drawing out their juices and intensifying their flavor.
Preparing the Fresh Strawberries:
Start by washing the strawberries and removing the green stems. Gently pat them dry with paper towels. Allow them to air dry completely on paper towels to ensure they are not overly wet.
Slice the strawberries in half, then into thin slices. As you slice, remove and discard the very top part of each strawberry.
Place the sliced strawberries into a bowl and sprinkle with one tablespoon of granulated sugar. Gently mix the strawberries and sugar, cover the bowl tightly, and refrigerate for at least two hours. This maceration process is crucial: it softens the strawberries, intensifies their sweetness, and creates a luscious natural strawberry syrup that beautifully complements the angel food cake. Preparing the strawberries in advance is highly recommended to allow sufficient refrigeration time.
Toasting Angel Food Cake for Enhanced Texture
This strawberry shortcake recipe incorporates a unique step: toasting the angel food cake. Toasting adds a delightful crispness to the cake, contrasting beautifully with the soft strawberries and whipped cream. This toasting process also prevents the cake from becoming overly soggy when layered with the juicy strawberries.
Whether you’re using store-bought or homemade angel food cake, toasting is incredibly easy. If you’re pressed for time, you can skip this step, but toasting truly elevates the dessert and adds a textural dimension.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a non-stick baking mat.
Slice the angel food cake into bite-sized cubes. A serrated knife works best for this, as angel food cake is delicate and airy. Use a gentle sawing motion rather than pressing down to prevent tearing the cake.
Tip for Cubing: To easily cube the cake, apply slight pressure while using a serrated knife to cut in a side-to-side motion. This technique minimizes sticking and keeps the cubes neat.
Arrange the cake cubes in a single layer on the prepared baking sheet, leaving a little space between each piece.
Tip for Even Toasting: Ensure the cake cubes are in a single layer with slight gaps for even toasting. For best results, toast in two batches or use two baking sheets to avoid overcrowding.
Bake for 8-10 minutes, or until the edges of the cake cubes are lightly golden brown and slightly crisp.
Remove the baking sheet from the oven and let the toasted angel food cake cubes cool completely on the baking sheet for about 30-40 minutes. Cooling allows them to crisp up further.
Optimal Freshness Tip: Toasted angel food cake is best enjoyed on the same day it’s toasted to maintain its crisp texture.
Whipped Cream: Homemade or Store-Bought?
Freshly made whipped cream adds an extra layer of indulgence to this dessert. Recently, I discovered how incredibly easy it is to make homemade whipped cream – it literally takes just five minutes!
However, for convenience, store-bought whipped cream is perfectly acceptable. Both options work well with this recipe.
Aesthetic Tip: While homemade whipped cream is undeniably delicious, for visual appeal in photos, store-bought whipped cream like Reddi-Whip often provides a neater, more defined topping. For the images in this post, I opted for Reddi Whip for its picture-perfect finish.
Easy Homemade Whipped Cream Recipe
If you’re feeling inspired to make your own whipped cream, it’s surprisingly simple. This recipe is adapted from Sally’s Baking Addiction, a trusted source for baking enthusiasts. You only need three ingredients:
- Cold Heavy Cream or Heavy Whipping Cream: Cold cream whips up best and fastest.
- Sugar: Granulated or powdered sugar, to your sweetness preference.
- Vanilla Extract: Adds a touch of flavor and enhances the overall sweetness.
Link to Homemade Whipped Cream Recipe (Optional: Link to a reputable homemade whipped cream recipe)
Assembling Your Strawberry Shortcake Masterpiece
Once your toasted angel food cake is cooled and the macerated strawberries are ready, it’s time to assemble your delightful dessert. Clear glasses or mason jars work beautifully for individual servings, allowing you to showcase the layers.
Begin by placing a layer of toasted angel food cake cubes at the bottom of each glass. In 16-ounce stemless wine glasses, about 5-6 cake cubes fit nicely per layer.
Next, spoon a generous layer of the macerated strawberries over the cake. About 1/4 cup of strawberries per layer is a good guideline.
Top with a dollop or two of whipped cream, whether homemade or your favorite store-bought brand.
Repeat these layers – cake, strawberries, whipped cream – once more, finishing with a final, generous swirl of whipped cream on top for an elegant presentation.
Assembly Timing Tip: For the best texture and to prevent the whipped cream from weeping or the cake from becoming soggy, assemble the strawberry shortcakes just before serving. The assembly process is quick since the components are prepared in advance.
This recipe yields four individual servings using 16-ounce glasses. To serve a larger group, simply double or triple the recipe quantities as needed.
Trifle Variation for a Crowd: To serve a larger crowd, transform this into a trifle! Double or triple the recipe and layer the ingredients in a large trifle bowl. The layered presentation is both beautiful and practical for gatherings.
Festive Fourth of July Dessert: Make this dessert extra festive for Fourth of July celebrations by adding blueberries! The combination of strawberries, blueberries, and whipped cream creates a patriotic red, white, and blue dessert that’s both delicious and visually appealing.
Preparing Blueberries for a Patriotic Touch
If adding blueberries, simply wash them gently in cool water and pat them dry with paper towels. They can be added directly to the dessert along with the strawberries during assembly.
This recipe is an ideal choice for summer parties, barbecues, or any occasion where you want to showcase fresh summer berries. It’s become a beloved summer dessert in our family, especially for my daughter!
Homemade vs. Store-Bought Whipped Cream: Pros and Cons
Let’s weigh the advantages of each whipped cream option for this strawberry shortcake:
Store-Bought Whipped Cream:
- Visually Appealing Topping: Often provides a more structured and picture-perfect topping for desserts.
- Ultimate Convenience: Ready to use straight from the can – no preparation needed, saving you time and effort.
Homemade Whipped Cream:
- Superior Texture and Flavor: Offers a richer, creamier texture and a fresher, more nuanced flavor.
- Holds Shape Longer: More stable than store-bought versions, holding its shape for a longer period.
- Control Over Ingredients: You know exactly what goes into it, avoiding additives and stabilizers.
- Quick to Make: Despite being homemade, it takes only about 5 minutes to prepare with minimal effort.
Key Tips for Perfect Strawberry Shortcake with Angel Food Cake
- Plan Ahead for Strawberries: Macerate the strawberries for at least two hours to allow them to soften, sweeten, and create their flavorful syrup.
- Ensure Evenly Toasted Cake: Arrange cake cubes in a single layer on the baking sheet for even toasting. Use two baking sheets if necessary to avoid overcrowding.
- Assemble Just Before Serving: To prevent sogginess and keep the whipped cream from deflating, assemble the dessert right before you plan to serve it. Prepare all components in advance for quick assembly.
- Recipe Servings: This recipe is designed for four individual servings in 16-ounce glasses. Adjust quantities accordingly for larger groups.
- Trifle for a Crowd: For larger gatherings, make it as a trifle in a trifle bowl. Double or triple the recipe based on the size of your bowl and the number of servings needed.
- Patriotic Variation: Incorporate blueberries for a festive red, white, and blue dessert, perfect for holidays like the Fourth of July.
Mason Jar Dessert Option
If you don’t have wine glasses, wide-mouth mason jars are an excellent alternative for serving angel food cake strawberry shortcakes. They are durable, charming, and can hold a generous portion of dessert!
Love Strawberries? Explore these other delicious strawberry recipes: Spinach and Strawberry Salad, Strawberry Kiwi Popsicles, and Chocolate Strawberry Ice Cream Pie.
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Enjoyed this recipe? Leave a comment and rating below to share your thoughts! Thanks and have a wonderful day!
Strawberry Shortcake Recipe
⭐️ 4.84 from 12 votes
Strawberry Shortcake is a great summer dessert using bright fresh berries. Light & sweet angel food cake is toasted and layered with whipped cream, which is a delicious twist on the typical strawberry shortcake recipe.
Author: Jeannie
Servings: 4 people
Prep time: 30 minutes
Cook time: 10 minutes
Strawberry maceration time: 2 hours
Total time: 2 hours 40 minutes
Ingredients
- 1 store-bought angel food cake (or homemade)
- 2 cups fresh strawberries, sliced
- 1 tablespoon granulated sugar
- Whipped cream (homemade or store-bought)
Equipment
- Baking sheet
- Parchment paper or non-stick baking mat
- Serrated knife
- Mixing bowl
- Clear glasses or mason jars for serving
Instructions
- Macerate Strawberries: Wash strawberries, remove stems, and pat dry. Slice strawberries and place in a bowl. Add sugar and gently stir. Cover and refrigerate for 2 hours.
(Image: Bowl of sliced strawberries with sugar in the fridge) - Preheat Oven: Preheat oven to 375°F (190°C).
- Cube Angel Food Cake: Cut angel food cake into cubes and arrange in a single layer on a baking sheet lined with parchment paper.
(Image: Cubed angel food cake on a baking sheet ready for toasting) - Toast Cake: Bake for 8-10 minutes, until lightly golden and toasted. Remove from oven and let cool completely.
(Image: Toasted angel food cake cubes) - Assemble Shortcakes: In clear glasses or mason jars, layer toasted angel food cake cubes, macerated strawberries (including syrup), and whipped cream. Repeat layers once. Finish with a whipped cream topping.
(Image: Layered strawberry shortcake in a glass) - Serve Immediately: For best results, serve immediately.
Recipe Notes
- Prepare Strawberries Ahead: Macerating strawberries for two hours is essential for optimal flavor and texture.
- Even Toasting: Ensure cake cubes are in a single layer for even toasting.
- Assemble Just Before Serving: Assemble right before serving to prevent sogginess.
- Serving Size: Recipe is for 4 servings. Adjust quantities for more servings.
- Trifle Option: Can be made as a trifle in a large bowl for crowds.
- Fourth of July Variation: Add blueberries for a red, white, and blue theme.
Enjoy your delightful Strawberry Shortcake With Angel Food Cake!
Nutrition information is approximate and serves as a general guide only.
Course: Dessert
Cuisine: American
Keyword: strawberry shortcake, strawberry recipe, dessert recipe with strawberries, summer dessert recipe, angel food cake dessert, toasted angel food cake recipe
