Angel Food Strawberry Shortcake

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Delicious Angel Food Strawberry Shortcake recipe. Fresh, fun, and perfect for Summer!

Ingredients

  • 1 (10 inch) angel food cake
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 quart fresh strawberries, sliced
  • 1 (18 ounce) jar strawberry glaze

Directions

  1. Crumble the cake into a 9×13 inch dish.
  2. Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
  3. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

Sweetened Whipped Cream Topping

sweetened-whipped-cream

Preparation Time:  10 minutes
Cooking Time:  10 minutes

Ingredients

1 cup heavy whipping cream
3 tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract

Directions

In a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form. Store in the refrigerator.

Stabilized Whipped Cream Topping

stabilized-whipped-cream

Preparation Time:  15 minutes
Cooking Time:  10 minutes

Servings: 14

Ingredients

  • 1/4 cup cold water
  • 1 teaspoon unflavored gelatin
  • 1 cup heavy whipping cream
  • 1 tablespoon white sugar
  • 1/2 teaspoon vanilla extract

Directions

  1. Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
  2. Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
  3. Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
  4. Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.

Chocolate Strawberry Shortcake Cupcakes

chocolate-strawberry-shortcake

Preparation Time:  25 minutes
Cooking Time:  30 minutes

Servings: 16

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup coconut milk
  • 1/2 cup vegetable oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 teaspoon instant espresso powder
  • Frosting, recipe follows
  • 1 1/2 cups hulled and sliced fresh strawberries
  • Confectioners sugar, for garnish, optional

Directions

Preheat the oven to 350 degrees F. Line 40 cups from 2 (24-cup) mini cupcake pans or 16 cups from 2 regular-size (12-cup) muffin pans with paper cupcake liners.

Sift or whisk together the flour, sugar, cocoa, baking soda, and salt into a bowl. In a separate bowl, mix the coconut milk, oil, vinegar, vanilla, and espresso powder until smooth. Pour the wet mixture into the dry mixture and mix with a fork or small whisk. Divide the batter evenly among the prepared cupcake liners. The cups should be filled about 2/3-full, and bake until a toothpick inserted in the center comes out clean, about 20 to 22 minutes for the mini cupcakes and about 25 minutes for the regular-size cupcakes. Cool the cupcakes in the pans for 5 minutes and then transfer to a rack to cool completely.

Slice off the top 1/3 of each cupcake and slather with frosting and sliced strawberries. Place the top of the cupcake back on top and add an additional bit of frosting and sliced strawberries. Dust with confectioners sugar, if using.

Frosting:

  • 4 cups confectioners’ sugar, preferably organic
  • 1/2 cup margarine (recommended: Earth Balance Organic Soy-Free Non-Hydrogenated Buttery Spread) OR 1/2 cup refined coconut oil, room temperature
  • 1 tablespoon vanilla extract
  • 1/4 cup water

Combine the confectioners’ sugar, margarine, and vanilla extract in the bowl of a stand mixer. Beat on medium-high speed until combined. With the mixer running, add 1 tablespoon of water at a time, until the desired buttercream consistency.