How To Make Strawberry Shortcake With Angel Food Cake

Strawberry shortcake is a classic dessert that combines the sweetness of ripe strawberries with the light and airy texture of angel food cake. This delightful treat is perfect for summer gatherings, picnics, or simply as a sweet indulgence. In this article, we will guide you through the process of making strawberry shortcake using angel food cake, providing you with valuable insights and tips along the way.

Ingredients

Before we dive into the recipe, let’s gather all the necessary ingredients:

1 angel food cake (store-bought or homemade)
1 pound of fresh strawberries
1/4 cup of granulated sugar
1 cup of heavy cream
1 teaspoon of vanilla extract
Optional: mint leaves for garnish

Step 1: Prepare the Strawberries

The first step in making strawberry shortcake is preparing the strawberries. Start by washing them thoroughly under cold water. Once clean, remove the stems and slice the strawberries into thin, even pieces. Place the sliced strawberries in a bowl and sprinkle them with granulated sugar. Gently toss the strawberries to ensure they are evenly coated with sugar. Let the strawberries sit for about 15 minutes to allow the sugar to macerate them, bringing out their natural juices and enhancing their flavor.

Step 2: Whip the Cream

While the strawberries are macerating, it’s time to whip the cream. In a separate bowl, pour the heavy cream and add the vanilla extract. Using an electric mixer or a whisk, beat the cream until it reaches stiff peaks. Be careful not to overbeat the cream, as it can quickly turn into butter. Once whipped, cover the bowl and place it in the refrigerator until ready to use.

Step 3: Prepare the Angel Food Cake

If you’re using a store-bought angel food cake, simply follow the instructions on the packaging to prepare it. However, if you prefer a homemade cake, here’s a quick recipe:

1 1/2 cups of egg whites (approximately 10-12 eggs)
1 1/2 cups of granulated sugar
1 cup of cake flour
1 1/2 teaspoons of cream of tartar
1/4 teaspoon of salt
1 teaspoon of vanilla extract

To make the angel food cake:

Preheat your oven to 325°F (165°C).
In a large bowl, sift together the cake flour and half of the granulated sugar. Set aside.
In a separate bowl, beat the egg whites, cream of tartar, and salt until foamy.
Gradually add the remaining sugar while continuing to beat the mixture until stiff peaks form.
Gently fold in the sifted flour mixture, being careful not to deflate the egg whites.
Stir in the vanilla extract.
Pour the batter into an ungreased angel food cake pan and smooth the top.
Bake for approximately 45-50 minutes or until the cake is golden brown and springs back when lightly touched.
Remove the cake from the oven and invert the pan onto a cooling rack. Let it cool completely before removing it from the pan.

Step 4: Assemble the Strawberry Shortcake

Now that you have prepared the strawberries, whipped the cream, and baked the angel food cake, it’s time to assemble the strawberry shortcake:

Cut the angel food cake into slices of your desired thickness.
Place a slice of angel food cake on a plate or dessert dish.
Add a generous spoonful of macerated strawberries on top of the cake slice.
Top the strawberries with a dollop of whipped cream.
Repeat the layers until you have used all the cake slices, strawberries, and cream.
Garnish the top of the strawberry shortcake with a few fresh mint leaves, if desired.

Frequently Asked Questions (FAQ)

1. Can I use frozen strawberries instead of fresh ones?

While fresh strawberries are recommended for the best flavor and texture, you can use frozen strawberries if fresh ones are not available. Thaw the frozen strawberries and follow the same maceration process with sugar to enhance their taste.

2. Can I substitute whipped cream with a different topping?

Yes, if you prefer a different topping, you can substitute whipped cream with vanilla ice cream, yogurt, or even a dairy-free alternative like coconut whipped cream.

3. Can I make the angel food cake in advance?

Absolutely! You can bake the angel food cake a day in advance and store it in an airtight container until you are ready to assemble the strawberry shortcake. This will save you time on the day of serving.

4. How long can I store leftover strawberry shortcake?

Strawberry shortcake is best enjoyed fresh, but if you have leftovers, you can store them in the refrigerator for up to 2 days. However, keep in mind that the texture of the cake may become slightly soggy due to the moisture from the strawberries.

5. Can I add other fruits to the strawberry shortcake?

Absolutely! While strawberries are the traditional choice, you can experiment with other fruits such as blueberries, raspberries, or peaches to add variety and enhance the flavors of your strawberry shortcake.

6. Can I use a different type of cake instead of angel food cake?

Yes, if you prefer a different type of cake, you can use pound cake, sponge cake, or even shortcake biscuits as a base for your strawberry shortcake. Each cake will provide a unique texture and flavor profile to the dessert.

Summary

Strawberry shortcake with angel food cake is a delightful dessert that combines the freshness of strawberries with the lightness of angel food cake. By following the steps outlined in this article, you can create a delicious and visually appealing strawberry shortcake that will impress your family and friends. Remember to macerate the strawberries, whip the cream, and assemble the layers with care. Don’t be afraid to experiment with different toppings and