Angel Food Cake Strawberry Shortcake with Whipped Cream
Light, airy angel food cake layered with juicy macerated strawberries and real whipped cream. Make the cake from scratch or use store-bought. Both ways are delicious.
Equipment
- Stand or hand Mixer for whipped cream
- Serrated knife or angel food comb
Ingredients
Angel Food Cake
- 1 homemade or store-bought angel food cake
Strawberry Topping
- 1 lb fresh strawberries trimmed and quartered
- 1/4 cup granulated sugar
Whipped Cream
- homemade whipped cream or store-bought whipped topping
Instructions
- Use a homemade angel food cake or a store-bought one. For the from-scratch version, use my angel food cake recipe.
Strawberry Topping
- Combine the quartered strawberries and sugar in a bowl. Toss to coat.
- Let it sit at room temperature for at least 30 minutes (up to 2 hours). The sugar will dissolve, creating a sweet strawberry syrup.
Whipped Cream
- Make a batch of homemade whipped cream or use store-bought whipped topping.
Assembly
- Slice the angel food cake with a serrated knife using a gentle sawing motion. Top each slice with a generous spoonful of macerated strawberries and their syrup. Add a big dollop of whipped cream and serve immediately.
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Notes
Slicing the Cake: Always use a serrated knife with a gentle sawing motion. A straight-edge knife pressed straight down will compress the cake and ruin the texture.
Make-Ahead: The angel food cake can be baked one day ahead. Once fully cooled and removed from the pan, wrap in plastic wrap and store at room temperature. The strawberries can macerate in the fridge for up to 24 hours. Make the whipped cream fresh before serving.
Store-Bought Shortcut: A grocery store angel food cake works perfectly here. The macerated strawberries and homemade whipped cream still make it taste special.
Did you make this Recipe? Leave a comment & recipe rating below. Tag @thesassandsalt on Instagram so we can admire your masterpiece!
