Imagine a dessert so light, so decadent, and so irresistibly delicious that it transforms an ordinary moment into a culinary celebration. This Strawberry Shortcake Angel Food Cake is not just a recipe – it's a slice of heaven that combines the ethereal softness of angel food cake with the vibrant, sweet burst of fresh strawberries and billowy whipped cream. Perfect for summer gatherings, special occasions, or when you simply want to treat yourself to something extraordinary, this dessert promises to be the showstopper that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 angel food cake
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the strawberries by washing and patting them dry with paper towels. Slice the strawberries into thin, uniform pieces and place them in a medium bowl.
- Sprinkle 2 tablespoons of powdered sugar over the sliced strawberries and gently fold to coat. Let the strawberries macerate at room temperature for 15-20 minutes to release their natural juices.
- In a chilled mixing bowl, combine heavy whipping cream, remaining powdered sugar, and vanilla extract. Using an electric mixer, whip the cream until stiff peaks form, being careful not to over-beat.
- Carefully remove the angel food cake from its packaging. If desired, use a serrated knife to slice the cake horizontally into two or three layers for a more elegant presentation.
- Place the cake on a large serving platter. Spread a generous layer of whipped cream between each cake layer, if you've sliced it.
- Cover the entire cake with the remaining whipped cream, creating smooth, even layers around the sides and top.
- Arrange the macerated strawberry slices decoratively on top of the cake, allowing some to cascade down the sides.
- Refrigerate the cake for 30 minutes before serving to allow the flavors to meld and the whipped cream to set.
- Slice and serve chilled, garnishing each piece with additional fresh strawberries if desired.
Tips
- Chill Your Mixing Bowl: For the fluffiest whipped cream, refrigerate your mixing bowl and whisk/beaters for 15 minutes before whipping.
- Maceration Magic: Don't rush the strawberry maceration process. Letting them sit with sugar helps release natural juices and intensifies their sweetness.
- Slice with Precision: Use a serrated knife and a gentle sawing motion when slicing the angel food cake to maintain its delicate structure.
- Room Temperature Matters: Let the strawberries sit at room temperature to enhance their flavor, but keep the cake and whipped cream cold.
- Make Ahead Tip: You can prepare this cake up to 4 hours in advance and keep it refrigerated, which actually helps the flavors meld together beautifully.
- Garnish Options: For an extra touch, consider adding fresh mint leaves or a light dusting of powdered sugar before serving.
- Storage: Store any leftovers in the refrigerator, covered, for up to 2 days – though it's so delicious, we doubt it'll last that long!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 4g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 30mg
