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Easy Strawberry Shortcake


  • 1 Box Angel food cake
  • 1-2 Pounds Fresh strawberries
  • 1 Pint Whipping cream
  • 2-5 Tablespoons Powdered sugar


Angel Food Cake

  1. Prepare the angel food cake by following the directions on the box. Make sure your cake pan is big enough or it'll overflow!


  1. While the cake is baking, slice up the strawberries and place them in a medium sized bowl.
  2. Sprinkle about 2 tablespoons of powdered sugar over the strawberries and stir until combined. Cover the bowl and place in the refrigerator so that the berries can marinate a bit and the sugar extracts some of the water from the berries.

Whipped Cream

  1. Add the pint of whipping cream into the bowl of the stand mixer or a large bowl.
  2. Using the stand mixer or hand mixer, start by mixing the cream on medium speed until it gets slightly thicker (I cover my bowl with a towel to contain the spray), about 1-2 minutes.
  3. Stop the mixer and add the powdered sugar to taste. I typically add 2-4 tablespoons depending on how sweet I want it that day. Put the mixer on slow for about 30 seconds to incorporate the sugar into the cream.
  4. Beat the cream on high until stiff peaks are formed. DO NOT OVERMIX or you'll have yourself some butter ;)
  5. Keep the whipped cream in the fridge until you're ready to build the cake.


  1. Once the cake as completely cooled, slice the cake, add a large dollop (or three) of whipped cream, and top with strawberries. Drizzle the berry "syrup" over all of it to finish it off!
  2. Enjoy!