This recipe for Strawberry Shortcake is great for summer using fresh berries. When making this recipe for my family I toast the angel food cake which gives it a fun twist on the typical strawberry shortcake recipe.
Angel Food Cake. It is one of my husband’s favorite recipes that his grandma would make every summer with fresh strawberries and whipped cream on top.
I remember he was always so excited when she made that cake. That cake was delicious! But for some reason this is one cake I have yet to figure out..it can be a bit tricky to make. I am still trying to get this one right…
What do you do if you are like me and can’t make a good sponge cake from scratch?… I buy one at the local grocery store! It makes this easy dessert recipe even easier to make.
To make this strawberry shortcake recipe will just need four ingredients…
- store bought angel food cake (unless you prefer to make it yourself)
- fresh strawberries
- sugar
- whipped cream
I love to make this recipe during the summer months using fresh berries. There is just something about freshly picked strawberries!
This strawberry shortcake recipe has a great little twist on the angel food cake…it’s toasted! By toasting it, the angel food cake has a little crisp to it. Something different and it is really easy to do.
How do you toast angel food cake?
Whether you have a cake from the store or have prepared a favorite angel food cake recipe that you love to make, it is very simple to toast the angel food cake.
Preheat your oven to 375 degrees. Cover your baking sheet with parchment paper.
Slice the cake into small cubes. I use a good serrated knife to do the job of slicing the cake. Sponge cake is pretty soft and moist. A good tip to slice the cake into cubes is to press down slightly on the cake while slicing it so the cake doesn’t stick to the knife.
Once you have all of the cake sliced into cubes, place the cake pieces on your prepared baking sheet. Make sure you place them on the baking sheet in a single layer with little bit of room between the pieces of cake.
Be sure to place the cubed cakes pieces on the baking sheet in a single layer with a little bit of room between them. By doing this it will ensure the cake pieces will toast evenly. You might need to do two batches or use two separate pans for the best results.
Place them in the oven for 8-10 minutes. They are done when the cake pieces are golden brown.
Remove them from your oven and let them sit on the baking sheet to cool, about 30-40 minutes. Once they are cooled you can make the dessert.
The toasted angel food cake tastes best the day they are done.
How to prepare the strawberries:
Wash the strawberries. While rinsing them with warm water, take off the stems and wash under there as well. Pat them dry with a paper towel. Let them sit on a paper towel to fully dry.
Slice the strawberries in half and then into thin slices. While doing this, cut off the very top of the strawberries and discard.
Place the sliced strawberries in a bowl with one tablespoon of granulated sugar. Mix together the berries and sugar, cover and place them in the refrigerator for two hours. By doing this, you bring out the sweetness of the strawberries, soften them up and also create a sweet strawberry syrup.
It is best to do the strawberries a couple of hours before you want to make this dessert as they need in sit in the refrigerator with the sugar for two hours.
Now, for the whipped cream…
I just recently made my own homemade whipped cream. Oh my goodness it was so good and so very easy to make! It literally took me five minutes to make.
However, if you don’t have to time to do your own whipped cream, buy it at the store and you are all ready to go. Either way is fine for this recipe.
While homemade whipped cream is delicious and easy to make, I think Reddi Whip looks prettier in the glasses for this dessert.
How do your make your homemade whipped cream?
If you are feeling ambitious and want to make your own whipped cream, this is the recipe I used when I made it recently. Here are the three ingredients you will need:
- Cold heavy cream or heavy whipping cream
- Sugar to sweeten
- Vanilla extract
How to assemble the Strawberry Shortcake with toasted angel food cake:
Once you have all the cake pieces cooled and the berries are ready, get out your clear glasses and prepare the dessert.
Layer the dessert by starting with some cake pieces on the bottom. In our glasses I can fit 5-6 pieces in each layer of cake pieces.
Next, add some strawberries. About 1/4 cup of strawberries for each layer of berries works well.
Then add some whipped cream, either store bought or homemade…your choice. A good dollop or two is good for each layer.
Repeat with another layer of each ingredient. Make sure you finish the layers with the whipped cream so it has a pretty and festive topping.
Serve right away since the whipped cream will start to flop quickly. It is best to assemble just before serving. It does not take long to assemble the dessert.
This recipe is enough for four individual servings. If you want to make more, than double the recipe or adjust accordingly to how many servings you need.
Want to make this as a trifle for a larger crowd? This recipe is written for four servings so you would need to at least double it, depending on how many people you want to serve. It can be made in glasses or in a large clear trifle bowl.
By adding both strawberries and blueberries, it is a beautiful and delicious recipe for your Fourth of July celebrations!
How to prepare the blueberries:
The blueberries just need to be washed with warm water and set aside on a paper towel to dry. You can pat dry the blueberries also with a paper towel.
Add them in with the strawberries if you decide to make it this way.
This recipe is perfect for summer parties, barbecues or when you just want a nice sweet summery dessert. This has become my daughter’s favorite dessert!
Love strawberries? Here are a few more recipes for you to check out…
Strawberry season is so short we have to make these recipes soon!
Homemade or store bought whipped cream for this recipe? Let’s compare the pros of each…
Store bought:
- Will give the dessert a prettier topping.
- You just need to buy it…no prep work needed!
Homemade:
- It holds its shape better and for longer than store bought whipped cream.
- It is thicker and creamier.
- While it is homemade, it only takes five minutes to prep.
- You know what is going into the whipped cream.
Recipe Tips:
Prepare the strawberries two hours before you want to make and serve the dessert. They need time to sit in the sugar to bring out their sweetness.
Make sure the cubed cake pieces are spread out on your baking sheet in a single layer so that they toast evenly. You might want to do two batches or use two baking sheets.
Assemble the dessert when you are ready to serve it. If it is made earlier, the whipped cream might flop on you.
The recipe is made for four individual serving glasses. If you want to serve more than four people, increase the amount accordingly.
This can be made for a larger crowd, it can be made in a trifle bowl. You will need to double or triple the recipe, depending on the size of your bowl.
Did you make this recipe? If so, I would love to hear what you thought by commenting and rating below. Thanks and have a great day!
Strawberry Shortcake
This delicious Strawberry Shortcake dessert is perfect for summer with the use of fresh berries. Great to make for summer gatherings, barbecues or just when you want a refreshing and light summer dessert.
Ingredients
- 1 angel food cake
- 2 cups strawberries sliced
- 1 tablespoon sugar
- whipped Cream
Instructions
Wash the fruit and pat dry. Slice strawberries and place into a bowl. Add in the sugar and gently stir together. Cover and place in the refrigerator for two hours.
- Preheat oven to 375 degrees.
Cut the angel food cake into cubed pieces and place them onto a baking sheet covered with parchment paper.
- Bake for 8-10 minutes until they are slightly toasted.
- Remove from oven and cool.
In clear glasses, layer the angel food cake, strawberries and whipped cream. Repeat layer once again and top with whipped cream.
- Serve immediately.
Recipe Notes
Prepare the strawberries two hours before you want to make and serve the dessert. They need time to sit in the sugar to bring out their sweetness.
Make sure the cubed cake pieces are spread out on your baking sheet in a single layer so that they toast evenly. You might want to do two batches or use two baking sheets.
Assemble the dessert when you are ready to serve it. If it is made earlier, the whipped cream might flop on you.
The recipe is made for four individual serving glasses. If you want to serve more than four people, increase the amount accordingly.
This can be made for a larger crowd, it can be made in a trifle bowl. You will need to double or triple the recipe, depending on the size of your bowl.
By adding some blueberries, you can make this a festive dessert for Fourth of July!
This post is not sponsored, but you will find affiliate links on this page. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.
Update Note: This recipe was originally posted in 2017, but was published again in 2019 to include step by step directions and new photos.
Will be making this for my Fourth of July party this year! Looks delicious Jeannie!
Thanks Ashley! Hope you love it as much as we do!
Jeannie