Even though Strawberry Shortcake is typically made for Valentine’s Day, it’s a perfect dessert any time of the year.Jump to Recipe
One of my very favorite desserts has always been Strawberry Shortcake. It’s also my grandma’s favorite, and since our birthdays are only about a week apart, we always had some in February. It helps that strawberry shortcake is a common Valentine’s Day recipe, so it was easy to find the ingredients.
Strawberry Shortcake is made best with fresh strawberries that are in-season at the time. I’ve done it with frozen strawberries, but they don’t hold the same taste or texture.
You can either purchase angel food cake or pound cake at the store or make your own. I’ve tried making angel food cake, even from a box, and it never seems to set right in the end. Although I prefer homemade, this is one of the few things I purchase ready-made.
And if you’re looking for another great strawberry dessert, try White Chocolate Strawberry Dessert Bars. They are a bit more complicated to make, but equally delicious!
Step by Step
Slice the strawberries and place in a small bowl. Cover strawberries with sugar and gently stir to coat. Refrigerate strawberries for at least 6 hours while the cake completely cools.
Cut the cake in half horizontally. Spread half of the whipped topping onto the bottom half of the cake.
Cover with about 1/3 of the strawberries and a little of the juice from the bowl. Place the top of the cake on the whipped topping and strawberry layer. Spread the remaining whipped topping on top of the cake. Top with remaining strawberries. Serve immediately.
When you build the entire cake, the leftovers don’t stay good for very long. If you know you won’t be serving the whole cake, it’s best to make individual servings by cutting a bit of the cake and topping with strawberries and whipped topping.
Originally Published On: January 11, 2021
- 2 lb strawberries
- 1 cup sugar
- 1 angel food cake
- 8 oz whipped topping
- Slice the strawberries and place in a small bowl
- Cover strawberries with sugar and gently stir to coat
- Refrigerate strawberries for at least 6 hours while the cake completely cools
- Cut the cake in half horizontally
- Spread half of the whipped topping onto the bottom half of the cake
- Cover with about 1/3 of the strawberries and a little of the juice from the bowl
- Place the top of the cake on the whipped topping and strawberry layer
- Spread the remaining whipped topping on top of the cake
- Top with remaining strawberries
- Serve immediately
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.