Strawberry shortcake is a classic dessert, but this recipe elevates the experience by using light and airy angel food cake as the base. This version offers a delightful contrast of textures and flavors – the delicate sweetness of the angel food cake perfectly complements the juicy sweetness of fresh strawberries and the tangy cream. Forget the heavy biscuit base; this recipe is perfect for a summer gathering or a light and refreshing treat any time of year.
What Makes This Strawberry Shortcake Different?
This recipe distinguishes itself by utilizing angel food cake instead of the traditional shortcakes or biscuits. This swap significantly reduces the heaviness of the dessert, making it a lighter and more elegant option. The airy texture of the angel food cake provides a beautiful counterpoint to the juicy strawberries and creamy topping. It's a sophisticated twist on a beloved classic.
How to Make the Perfect Strawberry Shortcake with Angel Food Cake
This recipe is surprisingly easy to put together, even for beginner bakers. The most time-consuming part is preparing the strawberries, but it's well worth the effort!
Ingredients:
- For the Strawberry Filling:
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- For the Whipped Cream:
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Other:
- 1 angel food cake (store-bought or homemade)
Instructions:
- Prepare the Strawberries: In a medium bowl, gently toss the sliced strawberries with the granulated sugar and lemon juice. Let them sit for at least 15 minutes to allow the juices to release and the strawberries to macerate. This will intensify their flavor and create a delicious sauce.
- Whip the Cream: In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Be careful not to overwhip.
- Assemble the Shortcakes: Slice the angel food cake into 1-inch thick slices. Top each slice with a generous portion of the macerated strawberries and a dollop of whipped cream. You can also layer the strawberries and whipped cream between the cake slices for a more decadent treat.
- Serve Immediately: This strawberry shortcake is best enjoyed fresh. The angel food cake will soften slightly as it sits, so it's best to assemble and serve it right away.
Frequently Asked Questions (FAQs)
Can I use frozen strawberries?
While fresh strawberries are ideal, you can use frozen strawberries in a pinch. Make sure to thaw them completely and drain off any excess liquid before using them in the recipe. The texture might be slightly different, but the flavor will still be delicious.
How can I make the whipped cream extra stable?
For extra stable whipped cream, you can add a tablespoon of powdered sugar or even a few drops of cream of tartar to the heavy cream before whipping.
What kind of angel food cake is best?
Any angel food cake will work, but a classic, plain angel food cake provides the best flavor balance. Avoid cakes with added flavors or fillings as they might clash with the strawberries.
Can I make this ahead of time?
It’s best to assemble the shortcakes just before serving. The angel food cake will absorb moisture from the strawberries and whipped cream, becoming soggy if left to sit for too long. You can prepare the strawberries and whipped cream ahead of time, though.
What are some variations for this recipe?
You can easily add variations to this recipe. Consider using other berries like raspberries or blueberries, incorporating a hint of almond extract in the whipped cream, or adding a drizzle of chocolate sauce for an extra touch of decadence.
This strawberry shortcake recipe with angel food cake offers a delightful and lighter take on a classic dessert. The delicate balance of flavors and textures is sure to impress your guests and satisfy your sweet tooth. Enjoy!
