Strawberry Shortcake with Angel Food Cake
Strawberry Shortcake with Angel Food Cake puts a delightful spin on the classic dessert! Instead of traditional biscuits, this version uses a light, fluffy angel food cake as the base, topped with sweetened strawberries and a dollop of whipped cream. Made with simple ingredients, this easy recipe is the perfect spring or summer dessert.
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This is an ode to my mom, who often made this dessert for us growing up. It was usually a store-bought angel food cake, frozen sweetened strawberries mixed with fresh strawberries and Cool Whip! And if you are short on time, do that! This is the recipe if you are in the mood for everything homemade!
If you’re a fan of fruity desserts, don’t miss my Cast Iron Peach Cobbler, the delightful Peach and Cherry Crisp, or the comforting Banana Pudding Cups. You might also love the Cherry and Peach Cobbler.
How do I make a strawberry shortcake recipe using angel food cake?
- Prepare your angel food cake: You can either bake it from scratch using the recipe below or use a store-bought version.
- Wash and slice fresh strawberries. Sprinkle the strawberries with granulated sugar to enhance their sweetness. Allow the strawberries to sit to release their juices.
- Slice the angel food cake into pieces or layers. Top with the macerated strawberries and store-bought or homemade whipped cream.
Angel Food Cake Ingredients
- Cake Flour—For the best results, use bleached cake flour. Sift before using. My favorite brand is Swans Down. The success of this recipe depends on using traditional bleached cake flour (not self-rising). Go for trusted brands like Swans Down, Softasilk, or Purasnow—unbleached and DIY alternatives just won’t cut it.
- Egg Whites – I strongly recommend using fresh, natural egg whites instead of egg white substitutes, previously frozen egg whites, or egg whites from a carton. Separate the eggs when cold, as they are easier to separate.
- Granulated sugar – sweetens and stabilizes the meringue. Do not substitute powdered or confectioners’ sugar, as it can dry out the angel food cake’s crumb.
- Lemon Juice – It helps the cake rise, balances the sweetness, and keeps the batter pale in the oven. Feel free to use other acids like white or apple cider vinegar, but I prefer lemon because it’s always in my kitchen. This does not add a lemon taste.
- Vanilla – Use pure vanilla extract for the best flavor.
- Salt – A pinch of kosher salt to balance the sweetness.
How to make angel food cake
- Preheat your oven to 350ºF (180°C). Make sure the oven is fully preheated before placing the cake inside, which may take up to 30 minutes.
- Sift the cake flour and set aside.
- In a stand mixer with a whisk attachment, mix egg whites, sugar, and vanilla extract on low (speed 2 on a Kitchen Aid) for 1 minute. Then increase to medium-low (speed 4) and whip for 3 minutes until mixture is dark.
- With the mixer running, add lemon juice and salt. Increase speed to medium (speed 6 on a Kitchen Aid) and whip for another 3 minutes until the mixture is thin and foamy.
- Increase speed to medium-high (speed 8 on a KitchenAid) and continue whipping until the meringue is glossy and thick about 1-2 minutes. The meringue should form soft peaks that hold their shape but are still flexible.
- Sprinkle cake flour on top and stir with a flexible spatula to combine roughly. Switch to a folding motion, scraping from the bottom up and folding through the center until no pockets of flour remain.
- Scrape the batter into a 10-inch aluminum tube pan with a removable bottom (do not butter or grease pan); if you notice any small pockets of unincorporated flour, pause to mix them in.
- Bake for 35 minutes or until golden and firm. Use a digital thermometer to ensure accuracy; it should read 206°F (97°C). Invert the pan to cool completely before removing the cake, it will take about 2 hours.
- Once completely cooled, slide an offset spatula around the sides to loosen the cake. Remove the insert, then slide the spatula under the bottom to release the cake. Flip it onto a serving plate, gently pulling on the sides to release it from the center tube.
What are the best strawberries to use for strawberry shortcake?
The best strawberries for strawberry shortcake are ripe, sweet, and juicy. Look for bright red berries with no white or green spots. Whenever possible, use strawberries that are in season and locally sourced. They are fresher, sweeter, and more flavorful than off-season or imported berries.
How to make Strawberry topping
Making the strawberry mixture is super simple. Mix quartered strawberries and granulated sugar in a bowl. Let sit for 30 minutes. You can do this while the cake is baking and cooling. It will develop a sweet syrup.
Slice the cooled angel food cake using a serrated knife, then top each slice with fresh strawberries and homemade whipped cream.
Tips
- Angel Food Cake Pans: Material-wise, a good angel food cake pan is typically made of aluminum, which provides excellent heat conductivity and ensures even baking. Non-stick coatings are generally avoided for angel food cakes because the batter needs to cling to the sides of the pan as it rises. When shopping for an angel food cake pan, look for one with these features to ensure your cake turns out perfect every time. This is my favorite angel food cake pan and the one pictured in this blog.
- No Greasing the Pan: Resist the urge to grease your angel food cake pan! The cake needs to cling to the sides of the pan as it bakes and cools. This sticking is essential for the cake to maintain its structure and prevent it from collapsing while cooling.
- Make Whipped Cream Just Before Serving: Whipped cream is at its best when freshly made. If possible, whip your cream just before serving the shortcake to keep it fluffy and light. If you need to prepare it in advance, store it in the fridge and re-whip it slightly if it loses volume.
- Cool the cake completely: Fully cool your angel food cake before removing it from the pan and assembling your shortcake. T
his prevents the cake from becoming dense or sticky.
How to store strawberry shortcake with angel food cake
- Storing the Angel Food Cake: After baking, allow the cake to cool completely before storing it. To maintain its soft texture, keep the cake at room temperature, wrapped tightly in plastic wrap, or place it in an airtight container. It can stay fresh for up to 4 days without the whipped cream and strawberries.
- Strawberries: Store the fresh strawberries separately in the refrigerator. Combine them with sugar before serving to prevent them from becoming too soggy. Store in an airtight container for up to 2 days.
- Whipped Cream: Whipped cream is best when used fresh. However, you can store it in an airtight container in the refrigerator for up to 2 days. If it starts to lose its fluffiness, re-whip it lightly before using.
- Assembling the Dessert: Only assemble the shortcake before serving to prevent it from getting soggy. If you have leftovers after assembling, store them in the refrigerator in an airtight container, but note that the cake might become a bit soft.
FAQ’s
We don’t recommend using a Bundt pan instead of a tube pan for angel food cake. Angel food cake requires a tube pan’s straight, tall sides to rise properly and cling to the sides. The intricate design of a Bundt pan can prevent the cake from baking evenly, and it may not rise correctly, leading to a denser cake. Additionally, the cake may be difficult to remove from the Bundt pan without damaging its delicate structure.
Angel food cake gets its name from its light, airy texture, often described as “heavenly” or “angelic.” We primarily use whipped egg whites to create a fluffy meringue that gives the cake its characteristic lightness. This delicate, cloud-like texture and pure white color inspired the name “angel food cake,” as people considered it a dessert fit for angels.
Strawberry shortcake traditionally uses a biscuit or sponge cake as its base, not angel food cake. This version of strawberry shortcake with angel food cake offers a lighter, fluffier texture than the more traditional shortcake, which is denser and crumbly. The choice of base can vary depending on personal preference.
You can prepare the angel food cake a day in advance. Cover it with plastic wrap and store it at room temperature once completely cooled and removed from the tube pan.
If you try this Strawberry Shortcake with Angel Food Cake, I’d love to hear how it turned out! Leave a comment below, and if your family enjoys it as much as mine does, please give it a five-star ⭐️ rating. Join our mailing list to receive more delicious recipes delivered straight to your inbox!
Strawberry Shortcake with Angel Food Cake
Equipment
Ingredients
Angel Food Cake Recipe
- 1 cup plus 2 tablespoons; (133g) bleached cake flour
- 2 cups (425g) cold egg whites from 12 large eggs
- 1 3/4 cups (350g) granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons (25 g) freshly squeezed lemon juice
- 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
Strawberry Topping
- 1 lb fresh strawberries trimmed and quartered
- 1/4 cup granulated sugar
Whipped Cream
- 1 cup (240ml) heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions
Angel Food Cake Recipe
- Move the oven rack to the middle position and preheat to 350°F (180°C).
- Sift cake flour and set it aside.
- In a stand mixer bowl, combine egg whites, sugar, and vanilla extract. Use the whisk attachment. Start mixing on low for 1 minute, then increase to medium-low (speed 4 on a KitchenAid) and whip for 3 minutes until the mixture is dense and dark.
- With the mixer running, add lemon juice and salt. Increase speed to medium (speed 6 on a KitchenAid) and whip for another 3 minutes until the mixture is thin and foamy.
- Increase speed to medium-high (speed 8 on a KitchenAid) and continue whipping until the meringue is glossy and thick, about 2 to 4 minutes. The meringue should form soft peaks that hold their shape but are still flexible.
- Sprinkle the sifted cake flour on top of the meringue. Gently stir with a spatula to roughly combine, then fold the mixture by scraping from the bottom up until no flour pockets remain.
- Scrape the batter into a 10-inch ungreased aluminum tube pan with a removable bottom. If you see any unincorporated flour, mix it in gently.
- Bake for about 35 minutes, or until the cake is puffed, golden blond, and firm to the touch, or until it reaches an internal temperature of 206°F (97°C).
- Invert the pan onto its stilts or cooling rack and let it cool upside down for at least 2 hours until completely cool.
- Slide an offset spatula around the sides to loosen the cake. Remove the insert, then slide the spatula under the bottom to release the cake. Flip it onto a serving plate, gently pulling on the sides to release it from the center tube.
Strawberry Topping
- Combine the strawberries and sugar in a bowl and set aside while the angel food cake is cooling. The sugar will dissolve into and make a delicious syrup.
Whipped Cream
- Add whipping cream, powdered sugar and vanilla extract to the bowl of a standing mixer.
- Start by whisking at a low speed for about 15 seconds until the sugar is fully dissolved. Increase the speed to medium-high (6 on kitchen aid) for 60-90 minutes seconds. At this point, the whipped cream will be fluffy and thick.
- Lift your whisk out of the bowl. Turn it upright to see if a peak holds its shape on the whisk's wires. If the whipped cream droops, give it another 10 seconds of whisking and check again
- Keep whisking until you get a stiff peak that stands tall without slumping.
Assembly
- Slice a piece of cake with a serrated knife, top with a spoonful of strawberries, and a dollop of whipped cream.
- Store the cake at room temperature for up to 4 days (without strawberries and whipped cream) in an airtight container or cover it with plastic wrap.
