Strawberry Shortcake with Angel Food Cake
Light, airy angel food cake layered with macerated strawberries and real whipped cream. Three components and the easiest summer dessert in the rotation.
Equipment
- Stand mixer or hand mixer with whisk attachment
- Large mixing bowl (4-quart or larger)
Ingredients
For the cake
- 1 10-inch angel food cake, homemade or fresh from the bakery section
Macerated strawberries
- 2½ lbs fresh strawberries, hulled and quartered
- 3 tablespoons granulated sugar use 2 tbsp if berries are very sweet, 4 tbsp if tart
For the whipped cream
- 2½ cups 590 ml cold heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Or
- 1 16 oz tub store-bought whipped topping (substitute for the homemade whipped cream above)
Instructions
- In a large bowl, toss the quartered strawberries with the granulated sugar.2½ lbs fresh strawberries, hulled and quartered, 3 tablespoons granulated sugar
- Let it sit at room temperature for at least 30 minutes (up to 2 hours). The sugar will pull out a glossy syrup. Don't drain it.
Whip the cream
- In a large mixing bowl, beat the cold heavy cream, powdered sugar, and vanilla on medium-high until stiff peaks form, about 2–3 minutes.2½ cups 590 ml cold heavy whipping cream, 3 tablespoons powdered sugar, 1 teaspoon pure vanilla extract
Slice and assemble
- Use a serrated knife or an angel food cake comb, make gentle sawing motions to cut the angel food cake into 12 slices.1 10-inch angel food cake, homemade or fresh from the bakery section
- Place a slice on each plate. Spoon a generous helping of macerated strawberries (with their syrup) over the top, then finish with a big dollop of whipped cream. Serve immediately.
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Notes
Make-ahead: Macerate the strawberries up to 2 days ahead (refrigerated). Whip the cream up to 4 hours ahead (refrigerated, re-whisk gently before serving). Slice and assemble at the last minute.
The soggy cake fix: The macerated syrup is what softens the cake; it's also what makes the dessert. Two ways to control how much: assemble each plate right before serving (don't pre-build), and use a slotted spoon to lift berries with less syrup if you want a drier slice. Or serve the syrup on the side in a small pitcher and let each person spoon their own.
Storage: Store all three components separately in the fridge. Macerated berries: 2 days. Whipped cream: 24 hours (re-whisk before serving). Angel food cake: room temperature, airtight, 2 days. Assembled leftovers will soften overnight, still edible, more like a trifle than fresh shortcake.
Don't overwhip: Stop the moment your cream hits stiff peaks. Whipping too much will turn your cream into butter.
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