Go Back
Strawberry Shortcake with Angel Food Cake

Strawberry Shortcake with Angel Food Cake

Strawberry Shortcake made with angel food cake is a delightful dessert that combines light, airy angel food cake with fresh strawberries and whipped cream. The angel food cake provides a spongy texture that complements the juicy sweetness of the strawberries, creating a perfect balance of flavors and textures.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 10
Calories 320 kcal

Equipment

  • 9×13 inch baking dish
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Knife
  • Cutting board

Ingredients
  

For the Angel Food Cake:

  • 1 cup cake flour
  • 1 ½ cups granulated sugar divided
  • 12 large egg whites room temperature
  • 1 ½ teaspoons cream of tartar
  • ¼ teaspoon salt
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon almond extract

For the Strawberry Topping:

  • 4 cups fresh strawberries sliced
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice

For the Whipped Cream:

  • 2 cups heavy cream chilled
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

Preheat your oven:

  • ● Preheat your oven to 350°F (175°C).

Prepare the angel food cake batter:

  • ● In a small bowl, sift together the cake flour and ¾ cup of granulated sugar. Set aside.
  • ● In a large mixing bowl, beat the egg whites on medium speed until foamy.
  • ● Add cream of tartar and salt, then increase the speed to high and beat until soft peaks form.
  • ● Gradually add the remaining ¾ cup of sugar, a few tablespoons at a time, while continuing to beat until stiff peaks form.
  • ● Gently fold in the vanilla and almond extracts with a rubber spatula.
  • ● Sprinkle the flour mixture over the egg white mixture in batches, folding gently after each addition until well combined.

Bake the angel food cake:

  • ● Pour the batter into an ungreased 9×13 inch baking dish and smooth the top.
  • ● Bake for 25-30 minutes, or until the cake is lightly golden and springs back when touched.
  • ● Remove from the oven and cool completely in the pan.

Prepare the strawberry topping:

  • ● In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice.
  • ● Stir gently to coat the strawberries in the sugar and lemon juice.
  • ● Let the strawberries macerate for at least 15 minutes to release their juices.

Make the whipped cream:

  • ● In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.

Assemble the strawberry shortcake:

  • ● Once the angel food cake has cooled, cut it into squares or slices.
  • ● Place a slice of cake onto a plate, spoon some strawberries and their juices over the top, and add a dollop of whipped cream.
  • ● Repeat the layers until you’ve used all the cake, strawberries, and whipped cream.
  • ● Serve immediately and enjoy the deliciousness!
Keyword Strawberry Shortcake with Angel Food Cake