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Easy Strawberry Shortcakes

Simple dessert that is fun for all your guests to make

Easy Strawberry Shortcakes


  • Angel Food Cake Mix

  • 1 1/3 Cups Water

  • 2 boxes of strawberries

  • 1 tub of cool whip, or any whipped cream


  1. Move oven rack to lowest position if using angel food pan (remove other racks) or middle position if using loaf pans. Heat oven to 350°F for aluminum pan or 325°F for nonstick pan. Do not grease pan.

  2. Beat Cake Mix and water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Pour into an ungreased pan. (Do not use Bundt® pan or angel food pan that is smaller than 10"x4", or batter will overflow.)

  3. Bake as directed in chart or until top is dark golden brown and cracks feel very dry and not sticky. DO NOT UNDERBAKE.

  4. Immediately turn pan upside down onto glass bottle or rest each loaf pan on its side on heatproof surface, until cake is completely cool. Run knife around edges; remove from pan.

  5. Chop strawberries in half, and place them in a bowl with a little bit of sugar and mix well

  6. Slice up the angel food cake, and let your guests make strawberry shortcake sandwiches - angel food cake, cool whip, and strawberries followed by another lawyer of angel food cake, cool whip and strawberries

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