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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
306
kcal
Author
Stephanie Lynch
Equipment
Mixing Bowls - Stainless Steel
Bread Knife
Ingredients
2
lb
strawberries
1
cup
sugar
1
angel food cake
8
oz
whipped topping
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:
1
slice
|
Calories:
306
kcal
|
Carbohydrates:
65
g
|
Protein:
4
g
|
Fat:
4
g
|
Saturated Fat:
3
g
|
Cholesterol:
1
mg
|
Sodium:
239
mg
|
Potassium:
260
mg
|
Fiber:
2
g
|
Sugar:
50
g
|
Vitamin A:
35
IU
|
Vitamin C:
67
mg
|
Calcium:
74
mg
|
Iron:
1
mg