Indulge in the sweet simplicity of Strawberry Shortcake with a delightful twist – angel food cake! This heavenly dessert combines light and airy angel food cake with juicy strawberries and billowy whipped cream for a treat that’s both elegant and irresistible. Perfect for spring gatherings, summer picnics, or any occasion that calls for a touch of sweetness, this Strawberry Shortcake recipe will quickly become a favorite in your dessert repertoire.
Why this Recipe Works:
The use of angel food cake adds a delicate texture and subtle sweetness to the classic Strawberry Shortcake, creating a dessert that’s light and refreshing. The strawberries, macerated in sugar, release their natural juices, infusing each bite with vibrant flavor. Topped with freshly whipped cream, this dessert achieves the perfect balance of flavors and textures, making it a crowd-pleaser for any occasion.
Recipe Ingredients:
For the Angel Food Cake:
- all-purpose flour
- sugar, divided
- egg whites
- lemon juice
- cornstarch
- salt
- vanilla extract
For the Strawberry Filling:
- fresh strawberries
- lemon juice
- sugar
For the Whipped Cream:
- heavy cream
- sugar
Here are five tips for making this recipe:
- Use room temperature egg whites for optimal volume when beating.
- Sift the flour and sugar mixture to ensure a light and airy cake texture.
- Be gentle when folding the flour into the egg whites to avoid deflating the batter.
- Allow the cake to cool completely in the pan to prevent it from collapsing.
- Use freshly whipped cream for the best flavor and texture.
Equipment you may need to make this recipe:
- Mixing Bowls
- Whisk
- Measuring Cups
- Measuring Spoons
- Sifter or Fine-Mesh Strainer
- Hand Mixer or Stand Mixer
- Silicone Spatula
- Springform Bundt Pan
- Angel Food Cake Pan
Storage Tips:
Store any leftover Strawberry Shortcake in an airtight container in the refrigerator for up to 2 days. Due to the delicate nature of angel food cake, it’s best enjoyed fresh, but you can still savor its delightful flavors for a day or two after baking.
Strawberry Shortcake
Ingredients
Angel Food Cake:
- 7 egg whites
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 100 g sugar
- 60 g all purpose flour
- 60 g sugar
- 1 tbsp cornstarch
- ¼ tsp salt
Strawberries
- 2½ cups strawberries sliced
- 2 tbsp sugar
- ½ lemon juiced
Whipped Cream
- 380 g heavy cream
- 3 tbsp sugar
Instructions
- Begin by preheating your oven to 325°F (160°C).
- In a bowl, sift together the flour, 60g of sugar, cornstarch and salt. Set aside.
- In a separate large bowl, use a mixer to beat the egg whites until foamy. Add the lemon juice, then continue beating until soft peaks form.
- Gradually add the 100g of sugar, beating until stiff peaks form. Fold in the vanilla extract.
- Gently fold the sifted flour mixture into the egg white mixture until just combined.
- Spoon the batter into an ungreased angel food cake pan or a springform bundt pan. Use a knife to gently cut through the batter to remove any air pockets.
- Bake for 35-45 minutes, or until the cake is golden brown and springs back when lightly touched.
- Remove the cake from the oven and invert the pan onto a cooling rack. If using a springform bundt pan, invert the pan onto a funnel or a bottle to keep space between the pan and the cooling rack. Allow the cake to cool completely in the pan before removing.
- Prepare the strawberries. In a medium bowl, combine the sliced strawberries, lemon juice and sugar. Let the strawberries macerate for at least 30 minutes to release their juices.
- Make the whipped cream. In a large bowl, beat the heavy cream and sugar until stiff peaks form.
- Assembly: once the angel food cake has cooled, use a serrated knife to carefully slice it horizontally into two layers.
- Place one layer of cake on a serving platter and top with a generous spoonful of macerated strawberries.
- Add a layer of whipped cream over the strawberries, then place another layer of cake on top.
- Garnish the top of the cake with additional strawberries and a dollop of whipped cream.
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