Can I use store-bought angel food cake for 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.

What is the difference between angel food cake and traditional shortcake?

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.

How do I prevent the angel food cake from becoming soggy?

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.

Can I use frozen strawberries instead of fresh ones?

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.

Can I make this dessert dairy-free?

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.

Fluffy Strawberry Shortcake Using Angel Food Cake

Easy Strawberry Shortcake with Angel Food Cake

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A light and airy take on strawberry shortcake using homemade angel food cake, juicy macerated strawberries, and fresh whipped cream, a perfect summer dessert.

Author: Maren Varden
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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

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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

Find it online: https://www.simplitasty.com/fluffy-strawberry-shortcake/