Strawberry shortcake is a delightful summer dessert that highlights bright, fresh berries. Light, sweet angel food cake is toasted and layered with whipped cream for a lovely twist on the classic.
Angel food cake was a favorite dessert in my husband’s family—his grandmother would make it every summer topped with strawberries and whipped cream. I still enjoy recreating that memory, and while making a perfect sponge cake from scratch can be tricky, using a store-bought angel food cake cuts the effort and still yields a delicious dessert.
Ingredients
This toasted angel food cake strawberry shortcake requires just four ingredients:
- 1 store-bought angel food cake (or homemade if you prefer)
- 2 cups fresh strawberries (add blueberries for a red, white & blue version)
- 1 tablespoon granulated sugar
- Whipped cream (homemade or store-bought)
Freshly picked strawberries make this dessert especially summery. Prepare the berries first since they need time to macerate in sugar.
How to Prepare the Strawberries
Wash and hull the strawberries, then pat them dry. Slice them into thin pieces, discarding the very top if needed.
Combine the sliced strawberries with 1 tablespoon granulated sugar in a bowl. Gently mix, cover, and refrigerate for at least two hours. This brings out their sweetness, softens the fruit, and creates a light strawberry syrup—so plan to prepare them ahead of serving.
Toasting the Angel Food Cake
Toasting the cake gives it a slight crisp and helps prevent sogginess from the berries. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Slice the angel food cake into cubes using a serrated knife—use a gentle sawing motion so the soft cake doesn’t compress. Place the cubes in a single layer on the prepared baking sheet, leaving small gaps so they toast evenly. You may need to use two sheets or bake in batches.
Bake for 8–10 minutes, until the pieces are lightly golden. Remove from the oven and allow them to cool on the sheet for 30–40 minutes. Toasted cake is best the day you prepare it.
Whipped Cream Options
You can use store-bought whipped cream for convenience and an attractive topping, or make a quick homemade whipped cream if you prefer thicker texture and better hold. Homemade whipped cream takes only about five minutes: whip cold heavy cream with a little sugar and vanilla until soft peaks form.
Assembling the Shortcakes
Assemble the dessert just before serving to maintain texture. Use clear glasses or wide-mouth mason jars for a pretty presentation.
Start with a layer of toasted cake cubes (about 5–6 pieces per layer in a 16-ounce glass). Add roughly 1/4 cup of the macerated strawberries per layer, then a generous dollop of whipped cream. Repeat the layers and finish with whipped cream on top.
This recipe makes four individual servings in 16 oz glasses. For a larger group, double or triple the ingredients and consider serving it as a trifle in a large bowl.
Tip: Assemble right before serving. Whipped cream will begin to lose shape and the cake can become soggy if left too long.
Blueberries for a Festive Twist
For a Fourth of July or patriotic theme, wash and dry blueberries and layer them with the strawberries. Blueberries only need a quick rinse and pat dry before using.
Homemade vs. Store-Bought Whipped Cream
- Store-bought: Convenient and visually appealing topping, no prep required.
- Homemade: Holds shape longer, creamier texture, quick to prepare, and you control the ingredients.
Recipe Tips
- Prepare strawberries at least two hours ahead so they macerate in the sugar.
- Spread cake cubes in a single layer on the baking sheet so they toast evenly. Use two sheets if needed.
- Assemble just before serving to avoid soggy cake and deflated whipped cream.
- This makes four individual servings; scale up for more people or use a trifle bowl to serve a crowd.
Follow for more recipes and inspiration on social channels if you enjoy this dessert.
Mason Jar Serving Option
If you don’t have stemless wine glasses, wide-mouth mason jars are a sturdy alternative and hold more cake per serving.
Serving suggestion: This recipe is perfect for summer parties, barbecues, or whenever you want to enjoy fresh berries. It’s become a family favorite in our home.
Did you make this? Please leave a comment and rating—feedback is always appreciated.
Quick Recipe Summary
Ingredients
- 1 angel food cake
- 2 cups strawberries, sliced
- 1 tablespoon granulated sugar
- Whipped cream
Instructions
- Wash, hull, and slice strawberries. Toss with sugar, cover, and refrigerate for 2 hours.
- Preheat oven to 375°F. Cut angel food cake into cubes and place on a parchment-lined baking sheet.
- Bake cake cubes 8–10 minutes until lightly toasted. Cool completely.
- In glasses or jars, layer toasted cake, strawberries, and whipped cream. Repeat and finish with whipped cream.
- Serve immediately.
Update note: This recipe was first posted in 2017 and republished with step-by-step directions and new photos.