Every summer growing up, my grandmother would whip up her signature dessert , a light, airy strawberry shortcake with angel food cake that was as beautiful as it was delicious. It wasn’t just a treat; it was a warm-weather tradition that turned even the hottest days into moments of pure bliss. Now, I’m sharing her cherished recipe with a modern twist to help you capture that same nostalgic sweetness.
This light strawberry dessert is a dream , fluffy angel food cake layered with juicy, macerated strawberries and billowy whipped cream. Whether you’re planning a picnic, a backyard BBQ, or just need a summer strawberry dessert to brighten your day, this one’s a guaranteed crowd-pleaser.
Table of contents
- Behind the Dish: The History of Strawberry Shortcake
- Reasons to Love This Recipe
- Ingredients
- Why Angel Food Cake Works So Well
- Substitutions
- How to Make Easy Strawberry Shortcake
- Expert Tips to Make It Perfect
- Easy Strawberry Shortcake Variations
- How to Store Easy Strawberry Shortcake
- Common Questions About Easy Strawberry Shortcake
- Conclusion
Behind the Dish: The History of Strawberry Shortcake
Strawberry shortcake has been a beloved American dessert since the mid-1800s, often appearing at spring and summer celebrations. Originally, the “shortcake” referred to a biscuit-like pastry made with baking soda and butter, something sturdier than cake, but more delicate than bread. Over time, variations emerged, with families customizing it based on regional ingredients or what was available in the pantry. By the early 20th century, sponge cake and even pound cake started replacing the biscuit, creating softer, sweeter renditions..
Reasons to Love This Recipe
- Airy and Light: Unlike dense shortcake biscuits, this recipe uses delicate angel food cake, making it a perfect light strawberry dessert to enjoy after a big summer meal.
- Bursting with Flavor: Sweet strawberries soaked in sugar and a touch of lemon juice bring out an intense, natural sweetness that’s utterly irresistible.
- Beautifully Simple: With just a few steps and classic ingredients, it’s an elegant summer strawberry dessert that looks and tastes like it took hours to make.
What I love most about this dessert is how it feels indulgent without being heavy, each bite is sweet, airy, and perfectly balanced, making it one of my go-to treats when I’m craving something fresh but satisfying.
Looking for more light and fruity desserts to enjoy this summer? Try these irresistible pineapple upside down cupcakes for a tropical twist that’s just as easy and delicious.
Ingredients
For the Angel Food Cake
- 1 cup cake flour (sifted): Cake flour ensures a tender crumb, giving your angel food cake that signature cloud-like texture.
- 1 ½ cups granulated sugar (divided): Half sweetens the cake, the other half strengthens the egg whites for structure.
- 12 large egg whites, room temperature: The backbone of angel food cake—whipped until pillowy to give the cake its lift.
- 1 ½ teaspoons cream of tartar: Stabilizes the whipped egg whites and helps them reach full volume.
- ¼ teaspoon salt: Balances sweetness and enhances flavor.
- 1 ½ teaspoons vanilla extract: Adds a soft, aromatic sweetness.
- ½ teaspoon almond extract (optional): A whisper of almond deepens the flavor.
For the Toppings
- 1 lb fresh strawberries, hulled and sliced: Juicy, ripe strawberries bring color and sweetness.
- 2 tablespoons granulated sugar: Helps draw out the strawberries’ juices.
- 1 teaspoon lemon juice (optional): Adds a bright, zesty lift to the strawberries.
- 1 cup heavy whipping cream: The creamy topper that binds all the layers in harmony.
- 2 tablespoons powdered sugar: Sweetens the whipped cream without making it grainy.
- 1 teaspoon vanilla extract: Infuses the whipped cream with rich flavor.
Why Angel Food Cake Works So Well
Angel food cake isn’t just delicious, it’s scientifically brilliant. Made with whipped egg whites and no butter or oil, it’s practically weightless and delightfully chewy on the outside with a melt-in-your-mouth interior. Its mild vanilla-almond flavor complements sweet-tart fruit like strawberries without overpowering them. That’s why this version of strawberry shortcake with angel food cake feels so balanced and light.
The cake’s spongy texture acts like a sponge for all the sweet strawberry juices, absorbing flavor without getting soggy. And because it’s lower in fat and sugar than many other cake bases, it makes for a more refreshing summer strawberry dessert. The contrast between airy cake, syrupy berries, and silky whipped cream is not just delightful, it’s crave-worthy. Especially on a warm day, this combo hits every note: sweet, light, and satisfying.
Substitutions
Not every kitchen has exactly what a recipe calls for, and that’s perfectly okay. If you’re short on an ingredient or catering to dietary needs, here are some clever swaps that still keep this light strawberry dessert tasting amazing.
- Cake Flour: Use all-purpose flour mixed with cornstarch (¾ cup all-purpose + 2 tablespoons cornstarch per cup) if you’re out of cake flour.
- Granulated Sugar: Coconut sugar can work but will darken the cake slightly and add a caramel-like taste.
- Egg Whites: For a vegan option, aquafaba (chickpea brine) can be whipped into stiff peaks, use ¾ cup.
- Heavy Cream: Coconut cream is an excellent dairy-free substitute, just chill and whip it like regular cream.
- Strawberries: Use peaches, raspberries, or blueberries if strawberries aren’t in season—each brings its own charm.
How to Make Easy Strawberry Shortcake
Time needed: 1 hour
Ready to bring this classic summer strawberry dessert to life in your kitchen? Let’s walk through each step with simple techniques and a few pro touches to ensure bakery-worthy results every time.
- Preheat and Prepare
Set your oven to 350°F (175°C). Do not grease the tube pan, this helps the batter grip and rise properly.
- Mix and Sift the Dry Ingredients
Combine the cake flour and ½ cup of the sugar. Sift the mixture three times to keep it airy and smooth.
- Whip the Egg Whites
Beat egg whites with cream of tartar and salt until foamy. Gradually add the remaining sugar and beat to stiff peaks. Add vanilla and almond extract and mix briefly.
- Fold and Bake
Gently fold in the flour mixture in three additions. Pour into a tube pan, smooth the top, and run a knife through to remove air pockets. Bake for 35–40 minutes until golden and springy.
- Cool the Cake
Invert the cake pan onto a bottle or rack and let it cool upside down. This keeps the cake tall and fluffy.
- Prepare the Strawberries and Whipped Cream
Macerate the strawberries with sugar and lemon juice. Chill them while whipping the cream with powdered sugar and vanilla until soft peaks form.
- Add the Cream Layer
Slice the cake horizontally into two layers. Spread whipped cream generously on the bottom layer.
- Add the Strawberry Layer
Top the whipped cream with sliced strawberries in a full, even layer.
- Finish the Cake
Place the top layer back on. Spread more whipped cream on top and decorate with extra strawberries and a sprig of mint if you like.
- Serve and Enjoy
Slice with a serrated knife and serve right away for a fresh, fluffy, and fruity summer dessert.
Expert Tips to Make It Perfect
Even the best recipes benefit from a few insider tricks. Here are some expert tips that guarantee your strawberry shortcake with angel food cake turns out heavenly, fluffy, flavorful, and beautifully balanced.
- Room-Temp Egg Whites Are Key: They whip better and achieve more volume when they’re not cold.
- Use a Metal or Glass Bowl for Whipping: Plastic can retain grease, which ruins your peaks.
- Fold, Don’t Stir: A gentle fold keeps the batter fluffy. Use a rubber spatula and a light hand.
- Cool Cake Upside Down: This prevents the sponge from collapsing, crucial for that lofty texture.
Easy Strawberry Shortcake Variations
While the original version is timeless, sometimes it’s fun to experiment. Try these unique and delicious ways to transform this summer strawberry dessert into something entirely your own:
- Chocolate Dipped Shortcake: Add a drizzle of dark chocolate over the strawberries for a decadent contrast.
- Citrus Burst Version: Add orange or lemon zest to the whipped cream for a sunny, zippy kick.
- Basil-Strawberry Fusion: Infuse your whipped cream with a hint of fresh basil for a sophisticated herbal twist.
- Tropical Flair: Replace strawberries with mango or pineapple and top with coconut whipped cream for a vacation-inspired treat.
How to Store Easy Strawberry Shortcake
- Refrigerate Components Separately: Keep the angel food cake in an airtight container at room temp for 2 days. Refrigerate strawberries and whipped cream separately.
- Freeze the Cake Only: Slice and wrap the angel food cake tightly in plastic and freeze for up to 3 months. Thaw before serving.
- Avoid Assembling in Advance: Assemble just before serving to maintain texture and freshness.
Common Questions About Easy Strawberry Shortcake
Absolutely! Using a store-bought angel food cake is a convenient option that still delivers a delicious dessert. Just ensure it’s fresh and of good quality.
Traditional shortcake is a biscuit-like pastry, while angel food cake is a light, airy sponge cake made primarily from egg whites. Using angel food cake results in a lighter, fluffier dessert.
To avoid sogginess:Tried and True Recipes
Assemble just before serving to prevent the cake from absorbing too much moisture.
Use a slotted spoon to drain excess juice from the strawberries before layering.
While fresh strawberries are ideal for texture and flavor, frozen strawberries can be used in a pinch. Thaw them completely and drain excess liquid before macerating with sugar.
Use a serrated knife and a gentle sawing motion to cut the cake. Avoid pressing down, as this can compress the cake’s airy structure.
Conclusion
This easy strawberry shortcake with angel food cake is more than just dessert, it’s a light strawberry dessert filled with joy, color, and the essence of summer. Whether for a picnic, party, or just a sweet ending to dinner, it’s bound to become a favorite. Give it a try and bring a little sunshine to your table. And if you find your own twist, I’d love to hear about it!
If you’re planning a full brunch spread, pair this light strawberry dessert with a wholesome morning favorite like one of these 7 healthy oatmeal recipes you’ll love every morning.
PrintEasy Strawberry Shortcake with Angel Food Cake
A light and airy take on strawberry shortcake using homemade angel food cake, juicy macerated strawberries, and fresh whipped cream, a perfect summer dessert.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Angel Food Cake
- 1 cup cake flour (sifted)
- 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
- ½ teaspoon almond extract (optional)
Toppings
- 1 lb fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice (optional)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Don’t grease the tube pan.
- Sift Dry Ingredients: Sift cake flour with ½ cup sugar three times.
- Whip Egg Whites: Beat egg whites, cream of tartar, and salt until foamy. Gradually add remaining sugar; beat to stiff peaks.
- Add Flavoring: Mix in vanilla and almond extract.
- Fold In Flour: Gently fold flour mixture into the egg whites in thirds.
- Bake: Transfer to tube pan. Bake 35–40 minutes until golden.
- Cool: Invert pan and cool completely.
- Macerate Strawberries: Mix sliced berries with sugar and lemon juice. Chill 30 minutes.
- Whip Cream: Whip cream, powdered sugar, and vanilla to soft peaks.
- Assemble: Slice cake horizontally. Spread whipped cream and strawberries on the bottom layer, replace the top, then add more cream and berries.
Notes
- Whip to Stiff Peaks: Properly whipped egg whites create the airy cake structure.
- Don’t Grease the Pan: This helps the cake rise properly and cling to the sides.
- Assemble Last Minute: To preserve texture and avoid sogginess, build shortcakes just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 26g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
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