Strawberry Shortcake with Angel Food Cake

Must-try recipes with strawberries for every meal

There are so many delicious ways to use strawberries besides this yummy dessert. You could start the day with strawberry banana muffins, enjoy refreshing strawberry mint water to rehydrate after a workout, have a light strawberry spinach salad for lunch, snack on strawberry lemon bars in the afternoon, or eat a hearty strawberry chicken salad for dinner.

The best time to make this is when strawberries are in season - they are the reddest, juiciest berries that need no extra sugar and their sweetness is at its peak.

Why you'll love this old-fashioned strawberry shortcake recipe

The perfect summer dessert that's pretty and light, highlighting seasonal fresh berries and an airy cake

Making this homemade angel food cake from scratch means you know each and every ingredient to deliver a cake that’s perfectly light and airy.

Instead of the usual heavy biscuits, this shortcake has a fluffy, airy angel food cake base that melts in your mouth.

Baked in mini bundt pans or a cupcake pan, these shortcakes are just the right size, making them the perfect sized individual servings for parties, potlucks, or dessert for two.

National Strawberry Shortcake Day

Celebrate the sweet deliciousness of fresh strawberries on National Strawberry Shortcake Day, held annually on June 14th! This special day is a tribute to everyone's favorite dessert, giving us the perfect excuse to indulge.

Ingredients

Made of simple ingredients and just a few easy steps, it comes together to create the perfect sweet and refreshing summer treat.

Cake Flour: The secret behind a tender, delicate crumb that forms the base of your angel food cake.

Superfine Sugar: Adds the perfect touch of sweetness while keeping the texture light and airy.

Salt: A pinch that enhances every flavor, balancing the sweetness.

Egg Whites: Whipped to perfection, they give the cake its classic fluffy texture.

Water: Ensures the batter comes together smoothly.

Cream of Tartar: Stabilizes the egg whites, helping you achieve the soft peaks.

Vanilla Extract: Infuses the cake with a warm, inviting aroma and flavor.

Almond Extract: Adds a subtle, nutty touch that deepens the traditional flavor.

Whipped Cream: The dreamy, creamy topping that you just have to add. Homemade, canned or Cool Whip can be used.

Strawberries: Fresh or frozen, the berries provide a burst of tangy-sweet flavor that makes this dessert simply irresistible.

How to make strawberry shortcake from scratch

Here are the easy steps to create a dessert that is fruity, creamy, fluffy, and has the perfect sweetness.

1. In a medium bowl, sift cake flour, ¼ cup + 2 Tablespoons sugar and salt.
2. Place room temperature egg whites, water, and cream of tartar in the mixing bowl of an electric mixer.
3. Beat until frothy, about 1 minute, then add remaining sugar that has been sifted. Continue beating until soft peaks form, about 5 minutes. Add extracts and beat until mixed in.
4. Slowly fold in flour mixture with a large rubber spatula until just mixed.

5. Spoon angel food cake batter into mini bundt pans or muffin tins with liners.
6. Bake in 350°F oven for 18-20 minutes. When done, the tops should be golden brown and may look slightly cracked.

To serve, pop one of the bundt cakes out and place on a plate. Cut the cake in half horizontally. Place a dollop of whipped cream on the bottom and several sliced strawberries on top. Place the top back on and finish with more whipped cream and strawberries.

So what are you waiting for? Whip up a batch of strawberry shortcake magic with this easy recipe. Whether you’re making these delicious mini desserts for summer parties or just to treat yourself, this easy dessert recipe promises a bite of summer in every forkful.

Recipe tips for success

For the best possible results, keep these tips in mind:

• Ensure all your ingredients, especially the egg whites, are at room temperature before you start to create the most volume.
• Sift your dry ingredients well to create a light and airy batter. This includes both the flour and the sugar.
• Fold the mixture gently to preserve the delicate structure of the whipped egg whites.
• Use the freshest strawberries you can find - the flavor truly shines through.
• Serve the shortcakes immediately after assembling for the best texture and taste.

Recipe variations

Feel free to make this recipe your own with these creative twists:

Full-size Angel Food Cake: Double recipe, pour into an ungreased 9-10" angel food cake pan and bake at 325°F on the lower-middle rack for 40-45 minutes. Cool upside down for 2 hours.

Boxed Angel Food Cake Mix: When you’re short on time, a boxed mix is a convenient alternative that still delivers a light, fluffy texture.

Alternate Toppings: Swap out homemade whipped cream for Cool Whip or canned whipped topping for a different spin on this classic treat.

Mix in More Berries: Add blueberries, raspberries, or a mix of your favorite berries for a burst of extra color and flavor.

How to store

If you’re making these shortcakes in advance, store the unassembled cakes in an airtight container at room temperature for up to 2 days. Assemble them with whipped cream and strawberries just before serving to ensure they stay fresh and delicious.

For any leftovers, store the cake, whipped cream, and strawberries separately in airtight containers in the refrigerator. This will help retain the texture of each. They’re best enjoyed within a day or two for maximum flavor and freshness.