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Layered strawberry shortcake on a wooden platter with a towel behind all on a wooden surface
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Strawberry Shortcake

Even though Strawberry Shortcake is typically made for Valentine's Day, it's a perfect dessert any time of the year.
Course Dessert
Cuisine American
Keyword angel food cake, cake, strawberry
Prep Time 15 minutes
Refrigeration Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 slices
Calories 306kcal
Author Stephanie Lynch

Equipment

Ingredients

Instructions

  • 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

Nutrition

Serving: 1slice | Calories: 306kcal | Carbohydrates: 65g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 239mg | Potassium: 260mg | Fiber: 2g | Sugar: 50g | Vitamin A: 35IU | Vitamin C: 67mg | Calcium: 74mg | Iron: 1mg