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Strawberry Shortcake Using Angel Food Cake
Enjoy a light and delicious Strawberry Shortcake made with fluffy angel food cake, fresh strawberries, and homemade whipped cream. This classic dessert is perfect for any occasion.
Ingredients
Cake
- 10.75 ounces angel food cake mix
Strawberry Topping
- 1 quart fresh strawberries (hulled and sliced)
- 1/4 cup granulated sugar
Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare angel food cake according to package directions. Let cool completely.
- Toss strawberries with sugar. Let sit for 30 minutes, stirring occasionally.
- Whip heavy cream until soft peaks form.
- Add powdered sugar and vanilla to whipped cream; whip until stiff peaks form.
- Cut angel food cake into slices or cubes.
- Spoon sugared strawberries and juices over cake.
- Top with whipped cream.
- Serve immediately.
Notes
For best results, chill the bowl and beaters before whipping the cream.
Nutrition
Calories: 250kcal | Carbohydrates: 45g | Protein: 5g | Fat: 7g | Sodium: 150mg
