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Angel Cake Strawberry Shortcake

a slice of angel cake on a plate with fresh whipped cream and strawberry topping
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This delectable strawberry shortcake is made with light, fluffy angel food cake, strawberries in a light syrup, and topped with fresh whipped cream. 

Ingredients

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Angel Food Cake

  • 12 egg whites, room temperature
  • 1.5 teaspoons cream of tartar
  • 1 cup sugar, granulated
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 3/4 cup powdered sugar
  • 1 cup cake flour

Strawberry Topping

  • 2 lbs. strawberries, quartered
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch

Whipped Cream

  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar, or to taste*
  • 1 teaspoon vanilla

Instructions

  1. Make the angel food cake: Preheat oven to 350 °F. You will be using a tube pan, springform pan, or loaf pan, but DO NOT grease the pan or the cake will not rise properly.
  2. 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 about 1 tablespoon at a time until all of the sugar is added. Continue to beat on medium-high speed until soft peaks form (about 3 minutes longer). 
  3. Add vanilla and salt and mix until combined. Add the powdered sugar and mix by hand using a large rubber spatula, making gentle folding motions. Then add the flour and again, gently fold until until no large pockets of flour remain (a few small lumps are ok- do not over-mix). 
  4. Bake the angel food cake for about 35 minutes until golden brown and a toothpick comes out clean. Then invert the cake to cool upside down on a wire cooling rack until completely cooled, about 2-3 hours.*
  5. Make the strawberry topping: In a large bowl, combine strawberries with sugar and salt and let sit for 30 minutes (or longer- up to overnight). Then strain the strawberries over another bowl, reserving the juices and the berries separately. 
  6. Pour the strawberry juices into a small pot and set over medium heat. In a small bowl, combine the lemon juice and cornstarch and mix until no lumps remain. Once the strawberry juices are bubbling, add the cornstarch mixture to the pot, mix to combine, and remove the pot from the heat (it should be lightly thickened at this point). Pour the strawberry mixture over the quartered strawberries and refrigerate until needed.
  7. Make whipped cream: Combine heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer (or a large bowl). Whip on medium speed until medium peaks form (about 5-7 minutes). 
  8. To serve, slice the angel food cake into individual portions. Generously top with fresh whipped cream and the strawberries in syrup.

Notes

  • You can use store-bought whipped cream instead of making your own, as a shortcut. You can also use more or less sugar in the whipped cream based on your preferences. I recommend 2-3 tablespoons per cup of heavy cream for a lightly sweetened whipped cream.
  • If you're not sure when the angel food cake is done, use a thermometer. The internal temperature should be about 205 °F for the ideal texture. 
  • 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. (For more angel food cake tips, see the blog post above!)

Find it online: https://butterandthyme.com/angel-cake-strawberry-shortcake/