Angel Cake Strawberry Shortcake
Angel Food Cake is about the easiest, tastiest, moistest cakes on the planet, and this Angel Cake Strawberry Shortcake is served with fabulous cooked, sliced strawberries! Perfect for the family or sharing at an event, make ahead this angel food cake, and add the amazing strawberries and whip the cream. There’s always plenty to share!
I love a serving of angel food cake, especially with these cooked strawberries. I love the color, and the burst of strawberry flavor is second to none! It also reminds me of my mom, who made this cake often when I was a kid. No one can resist a homemade angel cake, and it’s a great “company” dessert. It’s not too sweet, and it stays moist for days.
Angel Cake Strawberry Shortcake
This angel food cake is a homemade cake known for its delicate, light and airy texture. It’s not overly sweet, and we enhance the flavor with both almond and vanilla extracts. These cakes are also fun to make, and they’re easy. You bake the cake, turn it over to cool, then remove from the pan. That’s it!
Read more: Angel Cake Strawberry Shortcake
Why I love this recipe
- This Angel Cake Strawberry Shortcake uses shelf-stable and inexpensive ingredients.
- It’s fun and easy to make and tastes delicious.
- It’s a beautiful presentation, especially with summer berries!
Gather these ingredients
- Eggs (white)
- Cream of tartar
- Sugar, granulated
- Vanilla extract
- Almond extract
- Salt
- Powdered sugar
- Cake flour
Strawberries:
- Fresh strawberries, quartered
- Coconut sugar
- Salt
- Lemon juice
- Cornstarch
Whipped Cream:
- Heavy whipping cream
- Powdered sugar, or to taste*
- Vanilla extract
- Almond extract
How to make Angel Cake Strawberry Shortcake
- Preheat the oven to 350 °F. Use an angel food tube pan. No need to grease the pan.
- Mix: In a stand mixer, whip the egg whites and cream of tartar on medium speed for 2 minutes until foamy/bubbly. Increase speed to medium-high, and slowly add the granulated sugar a little at a time. Continue to beat on medium-high speed until soft peaks form (about 3 minutes).
- Add vanilla, almond extract, and salt–mix until combined. Add in the powdered sugar, mixing by hand with a large rubber spatula, making gentle folding motions. Then add the flour and mix until folded together (it’s okay if there are a few small lumps – you do not want to over-mix).
- Place in the oven and bake for about 35 minutes, until golden brown and a toothpick comes out clean.
- Remove from the oven and immediately invert the cake to cool upside down on a wire cooling rack until completely cooled, about 2-3 hours.*
Make the strawberries:
- In a large bowl, combine strawberries with coconut sugar and salt and let sit for 30 minutes. It’s okay if they sit overnight. Before serving, strain the berries over another bowl, reserving the juices.
- In a small pan, pour the strawberry juices and heat over medium heat.
- Next, in a small bowl, combine the lemon juice and cornstarch and mix well. Once the strawberry juices are bubbling, add the cornstarch mixture to the pot, mix and stir until thickened. Remove from the heat. Allow to cool for a few minutes.
- Pour the strawberry glaze over the quartered strawberries and place back in the fridge until you are ready to serve.
Make the whipped cream:
- Using a stand mixer bowl, add the heavy cream, powdered sugar, vanilla, and almond extract and whip on medium speed until medium peaks form (about 5-7 minutes).
- To serve: Slice the angel cake into individual slices, and top with fresh whipped cream and then the strawberries.
What toppings go with Angel Food Cake?
You can use any toppings on an angel food cake. We love to serve it with berries and cream, but you can also drizzle chocolate over it (with berries), or cut it into pieces (or tear) to make a trifle. There are so many options. You can even grill slices of angel cake!
My suggested topping combines the cooked, juicy strawberries and whipped cream, so it’s extra creamy. Don’t forget you can cook the strawberries the day before, and then refrigerate after cooling.
Tips & substitutions
- You can make the cake in advance; cool and serve within a couple of days.
- You can also freeze an angel food cake.
- Use any kind of berries, or mixed berries. You can also cook these ahead or the day before.
- Optional to serve with vanilla ice cream.
- If you don’t like the almond flavor, you can leave it out and just use vanilla. Or, you can leave out vanilla and just use almond extract flavoring.
- Cut the cake into slices before serving. You can also cube the cake (into squares) and make a strawberry parfait, or individual parfaits.
- You must use an angel food cake pan for this recipe. Other pans will not work with this batter.
- Angel food cake MUST be fully cooled upside down. If not, the weight of the cake will likely collapse in on itself as it’s cooling.
Serving suggestions
This is such a fun, colorful and festive cake! I love serving it at holiday BBQs like July 4th picnics and summer parties. It is fabulous all on its own with a refreshing glass of summer sangria, or served for dessert after a meal of Smash burgers, kebabs, or a comfort food classic like Cheesy Baked Spaghetti.
Storage
Store leftover cake on the counter for 3-4 days. Cover it with plastic wrap to keep it from drying out.
Check out these awesome cake recipes while you’re here
- Raspberry Poke Cake
- 4-ingredient Chocoalte Cherry Cake
- Banana Coffee Cake
- Zucchini Banana Cake
- Zucchini Cake
Get the Recipe:
Angel Cake Strawberry Shortcake
Ingredients
- 12 egg whites, room temperature
- 1 ½ teaspoons cream of tartar
- 1 cup sugar, granulated
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- ¼ teaspoon salt
- ¾ cup powdered sugar
- 1 cup cake flour
STRAWBERRY TOPPING
- 2 lbs. strawberries, quartered
- ½ cup coconut sugar
- ¼ teaspoon salt
- 2 tablespoons lemon juice
- 1 Tbsp cornstarch
WHIPPED CREAM
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar, or to taste*
- 1 teaspoon vanilla
- 1 teaspoon almond extract
Instructions
Make the cake:
- Preheat the oven to 350 °F. Use an angel food tube pan. No need to grease the pan.
- In a stand mixer, whip the egg whites and cream of tartar on medium speed for 2 minutes until foamy/bubbly. Increase speed to medium-high, and slowly add the granulated sugar a little at a time. Continue to beat on medium-high speed until soft peaks form (about 3 minutes).
- Add vanilla, almond extract, and salt–mix until combined. Add in the powdered sugar, mixing by hand with a large rubber spatula, making gentle folding motions. Then add the flour and mix until folded together (it’s okay if there are a few small lumps – you do not want to over-mix).
- Place in the oven and bake for about 35 minutes, until golden brown and a toothpick comes out clean. Remove from the oven and immediately invert the cake to cool upside down on a wire cooling rack until completely cooled, about 2-3 hours.*
Make the strawberries:
- In a large bowl, combine strawberries with coconut sugar and salt and let sit for 30 minutes. It’s okay if they sit overnight. Before serving, strain the berries over another bowl, reserving the juices.
- In a small pan, pour the strawberry juices and heat over medium heat.
- Next, in a small bowl, combine the lemon juice and cornstarch and mix well. Once the strawberry juices are bubbling, add the cornstarch mixture to the pot, mix and stir until thickened. Remove from the heat. Allow to cool for a few minutes.
- Pour the strawberry glaze over the quartered strawberries and place back in the fridge until you are ready to serve.
Make the whipped cream:
- Using a stand mixer bowl, add the heavy cream, powdered sugar, vanilla, and almond extract and whip on medium speed until medium peaks form (about 5-7 minutes).
To serve:
- Slice the angel cake into individual slices, and top with fresh whipped cream and then the strawberries.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
