A two layer strawberry shortcake made with angel food cake homemade whipped cream and fresh strawberries
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Strawberry Shortcake Angel Food Cake

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5 from 1 vote
Make Strawberry Shortcake with Angel Food Cake with this easy 5 ingredient recipe! Serve with homemade whipped cream and fresh strawberries!

There’s something about making Strawberry Shortcake with Angel Food Cake that always takes me back to sunny days and family gatherings. This recipe is a twist on the classic, bringing in the airy lightness of angel food cake to pair with the sweet, ripe strawberries. And it’s all tied together with homemade whipped cream – just five simple ingredients, and you’re on your way to a dessert that’s as good to look at as it is to eat.

I remember the first time I tried swapping out a traditional shortcake base with angel food cake; it was a hit! Angle food cake’s fluffiness, combined with the strawberries’ natural juiciness and the rich cream, creates a wonderful blend of textures and flavors. It’s become my go-to for summer barbecues or when I’m just craving something sweet and satisfying. The best part? It’s so easy to put together. This Strawberry Shortcake is all about enjoying the process as much as the final delicious creation.

Strawberry Shortcake Angel Food Cake Overview

  • Cuisine Inspiration: American Classic with a Twist
  • Number of Ingredients: 5 if you make your own whipped cream. Or 3 if you opt for a tub of ready-made whipped cream.
  • Total Prep and Cook Time: About 1 hour 30 minutes (including baking and cooling time)
  • Primary Cooking Method: Baking
  • Dietary Info: Vegetarian
  • Key Flavors: Sweet strawberries, light and airy cake, rich whipped cream
  • Skill Level: Easy

Notable mentions

  • Just 5 Ingredients: This recipe keeps things beautifully simple. With just a box of angel food cake mix, heavy cream, powdered sugar, vanilla extract, and fresh strawberries, you’re all set. You can cut the ingredient list down to 3 if you want to use a tub of Cool Whip!
  • Simplicity Meets Elegance: The ease of preparation makes this dessert a favorite for both new and experienced bakers. It’s straightforward yet elegant, perfect for any occasion.
  • A Summertime Classic: There’s something about strawberries and cream that screams summer. This dessert is a hit at summer BBQs, picnics, or any warm-weather gathering.
  • Fresh Strawberries, Real Flavor: The use of fresh strawberries not only adds a burst of natural flavor but also gives this dessert a vibrant, colorful appeal.

Ingredients for Strawberry Shortcake Angel Food Cake

  • Angel Food Cake Mix: The starting point of our dessert. This mix makes our cake-making process so easy, offering that perfect light and airy base we love in a good angel food cake.
  • Heavy Cream: This is for our homemade whipped cream. It’s all about turning this simple ingredient into a rich, fluffy topping that’s going to sit beautifully over our cake.
  • Powdered Sugar: A little sweetness goes into our whipped cream. Powdered sugar blends in smoothly, giving it just the right touch of sweetness without overpowering the natural flavors.
  • Fresh Strawberries: Fresh, ripe strawberries not only add a burst of juicy flavor but also make our dessert look as good as it tastes.
  • Optional Granulated Sugar for Strawberries: If you like your strawberries a bit sweeter or want to bring out their juices more, a sprinkle of granulated sugar does the trick.

How To Make Strawberry Shortcake with Angel Food Cake

Prepping For Baking the Angel Food Cake:

  • Heat the Oven: Preheat your oven to 325°F, ensuring it’s at the right temperature for baking angel food cake.
  • Rack Adjustment: Place the oven rack in the lower bottom position for even baking.


  • Combine the Ingredients: In your stand mixer, mix the angel food cake mix with water. Start on a low speed, then increase until it’s nicely combined.
  • Pour and Prepare: Transfer the batter into a non-stick tube pan. Remember, no greasing is necessary.


  • Bake the Cake: Put the pan in the oven and bake. The cake should be firm to the touch and not sticky when it’s done.
  • Cooling Down: Once baked, immediately invert the tube pan. Let it cool upside down.


  • Prepare the Whipped Cream: In a bowl, whisk together heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Optional: Macerate Strawberries

  • Macerate the Strawberries (Optional): Toss sliced strawberries with granulated sugar. Let them sit at room temperature for about 20 minutes or in the fridge for 40 minutes, stirring occasionally.


  • Cut and Layer: Use a serrated knife to slice the angel food cake in half. Spread half of the whipped cream over the bottom layer and top with fresh strawberry slices.
  • Final Touches: Place the top half of the cake back on and decorate with the remaining whipped cream and strawberries.
  • Serve: If using, top each serving with the macerated strawberries.
  • Add Freeze-Dried Strawberries to the Batter: For an enhanced strawberry flavor throughout the cake, consider adding freeze-dried strawberries to the angel food cake mix. This addition infuses the cake with a more pronounced strawberry taste. If you’re curious about how to do this, check out my separate recipe for Strawberry Angel Food Cake.
  • Use Different Fruit Toppings: Feel free to get creative with the fruit toppings. Raspberries, blueberries, or a mix of berries can offer a delightful variation.
  • Lemon-Flavored Whipped Cream: Add a zesty twist to your whipped cream by including some lemon zest or a splash of lemon juice for a refreshing citrus note.
  • Homemade Angel Food Cake: If you’re up for it, making your angel food cake from scratch can be a rewarding endeavor. It allows for more customization in terms of flavor and sweetness.
  • Make Individual Servings: You can easily make Angel Food Cupcakes, top them with whipped cream, and serve them with fresh strawberries to make individual strawberry shortcakes!
  • Chocolate Drizzle: For a decadent twist, drizzle some melted chocolate over the top of your assembled shortcake. Chocolate and strawberries are always a winning combination. Or you can make a Chocolate Angel Food Cake base… just saying!
  • Yogurt or Mascarpone Cream: Instead of traditional whipped cream, try topping your shortcake with a blend of Greek yogurt or mascarpone and whipped cream for a tangier, creamier topping.
  • Almond Extract: Swap out vanilla extract in the whipped cream for almond extract to add a subtle nutty flavor.

Tips for Making the Best Strawberry Shortcake with Angel Food Cake

  1. Gentle Folding of Batter: When mixing your angel food cake batter, be gentle. Overmixing can deflate the airy texture that angel food cake is known for.
  2. Proper Cooling: Make sure to cool the cake upside down as instructed. This might seem odd, but it’s crucial for keeping the cake light and fluffy.
  3. Slicing with Care: Use a serrated knife to cut the angel food cake. A gentle sawing motion helps maintain the cake’s texture without compressing it.
  4. Add Macerated Strawberries Strategically: For an extra burst of flavor, consider adding some of your macerated strawberries between the layers of the cake. This allows the juices to soak into the cake, enriching it with strawberry flavor. However, do this only if you plan to serve immediately. If the cake sits for too long with the macerated strawberries, it can become soggy in a matter of hours.
  5. Whip Cream to Stiff Peaks: When making your whipped cream, aim for stiff peaks. This will ensure that it holds up well as a topping and doesn’t melt into the cake. Be careful not to overwhip, or you’ll end up with sweet butter.
  6. Chill your bowl: For the whipped cream, make sure your heavy cream is cold, but you should also chill a glass or metal bowl in the fridge for 30 minutes to help keep it cold.
  7. Be Mindful of Berry Size: When slicing your strawberries, aim for uniform thickness. This not only makes for a prettier presentation but also ensures consistent flavor in every bite.
strawberry shortcake angel food cake a single slice on a plate with macerated strawberries

How to Store Strawberry Shortcake Angel Food Cake

  • Room Temperature or Refrigerated: Ideally, store any unassembled components separately. The angel food cake can be kept at room temperature, while the whipped cream and sliced strawberries should be refrigerated.
  • Assembled Shortcake Storage: If the cake is fully assembled with whipped cream and strawberries, it’s best to store it in the refrigerator. Cover it loosely with plastic wrap or a cake dome to protect it.

How Long Will Strawberry Shortcake Angel Food Cake Last

  • Shelf Life of Assembled Cake: Once fully assembled, the shortcake is best eaten within a day. After this, the cake may start to absorb moisture from the whipped cream and strawberries, potentially becoming soggy.
  • Storing Components Separately: If stored separately, the angel food cake can last up to two days at room temperature, and the whipped cream and strawberries can last in the fridge for about the same duration.

Can I Freeze Whipped Cream or Angel Food Cake?

  • Freezing Angel Food Cake: You can freeze the angel food cake by itself. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to a month. Thaw it at room temperature before serving.
  • Freezing Whipped Cream: While it’s possible to freeze whipped cream, its texture might change slightly upon thawing. It’s best used fresh.
  • Strawberries: Freezing the macerated strawberries is not recommended, as they will become very soft and watery once thawed.

What to Serve with Strawberry Shortcake

  • Fresh Fruit Salad: A colorful fruit salad can be a refreshing side to this dessert. Choose fruits like blueberries, kiwi, or peaches for a variety of flavors and colors.
  • Sparkling Beverages: A glass of sparkling wine or fruity sparkling water pairs beautifully with the lightness of the cake and the sweetness of the strawberries.
  • Coffee or Tea: A hot cup of coffee or a delicate tea can balance the sweetness of the shortcake, making it a perfect pairing for an afternoon treat.
  • Lemon Sorbet: For a refreshing twist, serve a small scoop of lemon sorbet on the side. The tartness of the sorbet contrasts nicely with the sweet, creamy shortcake.
  • Chocolate Shavings or Sauce: A little chocolate can go a long way. Drizzle some chocolate sauce over the cake or sprinkle it with chocolate shavings for a decadent touch.
  • Whipped Cream Flavors: Experiment with different flavors of whipped cream. Infusing it with a bit of citrus zest or swapping vanilla extract with almond extract can add a new dimension to the dessert.
  • Nutty Accents: Toasted almonds or chopped pecans can add a delightful crunch and nuttiness, complementing the soft textures of the cake and cream.

Frequently asked questions

How do I prevent the cake from becoming soggy?

To avoid a soggy cake, assemble the shortcake close to serving time. If you’re adding macerated strawberries, do so just before serving, especially if you’re layering them inside the cake.

Can I use frozen strawberries instead of fresh?

Fresh strawberries are ideal for this recipe, but you can use frozen ones in a pinch. Just be aware that they may release more juice upon thawing, which could affect the texture of the cake.

How can I make the whipped cream more stable?

For a more stable whipped cream that holds up longer, you can add a stabilizer like powdered gelatin or cream of tarter. This is especially useful if you need to assemble the shortcake in advance.

More Easy Less Dessert recipes:

I want to hear from you! If you try this easy Strawberry Shortcake Angel Food Cake recipe or any other of my easy recipes on Dinner in 5, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!

strawberry shortcake with angel food cake on a cake tray with whipped cream and fresh strawberries

Strawberry Shortcake Angel Food Cake

Make Strawberry Shortcake with Angel Food Cake with this easy 5 ingredient recipe! Serve with homemade whipped cream and fresh strawberries!
5 from 1 vote
Author Jackie
Servings 8 servings
Course Dessert
Calories 442
Prep Time 10 minutes
Cooling Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes


For the Angel Food Cake

  • 1 box angel food cake mix
  • 1 ⅓ cup water

Whipped Cream Topping

  • 1 ½ cups heavy cream
  • cup powdered sugar
  • 2 teaspoons vanilla extract

Strawberry Topping

  • 2 lb fresh strawberries trimmed and sliced
  • ¼ cup granulated sugar optional


For the Angel Food Cake

  • Preheat the oven to 325F and move the rack to the lower bottom.
  • Add the box mix and water to the bowl of a stand mixer with the whisk attachment. Beat on low speed for 30 seconds and then increase to medium, whisking an for an additional 1 minute.
  • Pour batter into a non-stick tube pan.
  • Bake cake for 37-40 minutes, or until the top of the cake no longer feels sticky.
  • Remove from oven and immediately flip the tube pan over on a glass bottle and allow to cool upside down for 40 minutes. Use a butter knife around the sides, middle, and bottom of the tube pan to release it.

Whipped Cream Topping

  • Add cream, sugar, and vanilla to a bowl. Beat with a hand mixer until stiff peaks form.

(Optional) Macerated Strawberry Topping

  • While the cake is cooking, add sliced strawberries and sugar to a bowl. Toss together and cover. Allow the strawberries to mascerate for about 20 minutes at room temperature, or 40 minute in the fridge, stirring occasionally.

Assemble The Cake

  • Use a serrated knife to cut the cake in half. Then, remove the top part and keep it aside.
  • Spread half of the whipped cream on the bottom half, followed by slices of fresh strawberries.
  • Add the top half back and place dollops of the whipped cream around the top, along with whole strawberries. For decoration, press additional slices of strawberries into the whipped cream in the center.
  • When ready to serve, spoon the macerated strawberries on top of each serving if using.


Macerate for longer: 20 minutes will create a nice strawberries and the berries will still have some firmness to them. If making ahead of time or wanting a softer berry, let them maserate for about 2 hours.
*Nutrition information includes the optional sugar for the strawberry topping.


Calories: 442kcal, Carbohydrates: 70g, Protein: 6g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 50mg, Sodium: 481mg, Potassium: 269mg, Fiber: 3g, Sugar: 53g, Vitamin A: 670IU, Vitamin C: 67mg, Calcium: 136mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

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