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    Home ยป Recipes ยป Cakes & Cupcakes

    Strawberry Shortcake Angel Food Cake

    Published: Jan 31, 2023 ยท Modified: Apr 1, 2024 by Emily Laurae ยท This post may contain affiliate links.

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    Strawberry Shortcake Angel Food Cake.
    Strawberry Shortcake Angel Food Cake.

    Strawberry Shortcake Angel Food Cake is the dessert recipe you need in your baking queue right now. Pillowy soft, light-as-air sponge cake meets sweet coconut dulce de leche buttercream and a smattering of fresh fruits in this fun take on the springtime classic. One bite and I promise youโ€™ll be smitten!

    Strawberry Shortcake Angel Food Cake.
    Jump to:
    • โญ Why Youโ€™ll Love This Recipeย 
    • ๐ŸดIngredients
    • โš’๏ธ Equipment
    • ๐Ÿ“–ย Step by Step Instructions
    • โฒ๏ธ Substitutions & Variations
    • ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ Expert Tips
    • ๐Ÿ’ญ Recipe FAQs
    • More Frosted Cake Recipes
    • Strawberry Shortcake Angel Food Cake
    • ๐Ÿ’ฌ Comments

    โญ Why Youโ€™ll Love This Recipe 

    Strawberry shortcake is a perennial springtime favorite, and with good reason! The simple combination of strawberries and cream is sublime, especially when you throw a little cake goodness in the mix.

    Despite biscuits being the norm for strawberry shortcakes, angel food cake has long been an excellent contender as a substitute. Its pillowy soft sponge, light texture and delicate vanilla flavor make it a perfect warm-weather dessert, especially when paired with juicy, fresh fruits and a generous dollop of my sweet coconut dulce de leche buttercream.

    This Strawberry Shortcake Angel Food Cake is a far cry from the individual-sized cakes they start selling in the produce section this time of year. It is light and delicate without even a hint of oil, making it the ideal backdrop for richer-than-chantilly buttercream frosting. 

    Adding mandarin segments and raspberries not only improves the visual interest of the cake, but also gives a lovely bright pop of acidity to help cut through the unctuous caramel buttercream. In short, this is the dessert you should be bringing to your next cookout!

    Looking for more cakes to try? Try my Rose Raspberry Pistachio Cake, My Ultimate Carrot Cake, or this Layered Lemon Cake with Lemony White Chocolate Frosting!

    Slice of Strawberry Shortcake Angel Food Cake on a plate with a fork.

    ๐ŸดIngredients

    You donโ€™t need much to make this delicately alluring Strawberry Shortcake Angel Food Cake. Hereโ€™s some of what youโ€™ll need to gather:

    • All-Purpose Flour - Since there is so little flour used here, you should be able to use a cup-for-cup gluten-free AP flour replacement with no problem.
    • Cornstarch - Angel food cake is high in both moisture and protein, and this pure starch does a magnificent job of soaking it all up.
    • Egg Whites - While the pasteurized egg whites that come in a carton are popular for their convenience, Iโ€™m sorry to say they wonโ€™t do the job here. Youโ€™ll need fresh egg whites without even a speck of yolk to get the firm meringue you need to give angel food cake its structure.
    • Cream Of Tartar - Found in the spice aisle, this acidic byproduct of wine-making is acts triple-time as an amazing stabilizer for egg whites, leavener for the cake, and helps prevent sugar from crystalizing! 
    • Unsalted Butter - Since this dulce de leche buttercream is made with just 2 ingredients, make sure youโ€™re getting the best. Organic, grass-fed and/or cultured are all good qualifiers to look for.
    • Coconut Dulce de Leche - Made with just a can of coconut milk, some brown sugar, and a pinch of salt, this dairy-free caramel recipe takes just 30 minutes to make. Feel free to swap in store-bought dulce de leche or cajeta to save time!
    • Strawberries, Mandarin Oranges, & Raspberries - I love the color scheme and flavor of this fruit mix, but feel free to experiment!
    • Demerara Sugar - With large, crunchy grains and a pleasant toffee undertone, demerara sugar is a delightful finishing sugar. Feel free to use turbinado (like Sugar in the Raw), light or dark brown sugar, or sanding sugar in its place.
    Ingredients needed to make Strawberry Shortcake Angel Food Cake in small bowls.
    Top down closeup of Strawberry Shortcake Angel Food Cake.

    โš’๏ธ Equipment

    There are a few pieces of equipment that youโ€™ll need for this strawberry shortcake angel food cake:

    • Small Tube Pan - This recipe will fit a 7"x4.5" bundt cake pan. It shouldnโ€™t have any non-stick coating, or the batter wonโ€™t be able to climb the walls and achieve its full, lofty potential!
    • Electric Hand or Stand Mixer with Whisk Attachment - Getting eggs to stiff peaks is no joke. Do your arms a favor and get a little electrical assistance. 
    • Metal or Glass Mixing Bowl - Glass or metal mixing bowls are much easier to keep clean, as plastic is porous and can hang onto oils. Oils are the death of meringue, so itโ€™s best to stick to metal or glass here.
    • Heavy-Bottomed Saucepan - Dulce de leche is a type of caramel, which has a tendency to scorch under less than ideal conditions. Heavy-bottomed pans help to distribute heat more evenly, which in turn helps to prevent scorching.
    • Thermometer - My strawberry shortcake angel food cake gets the star treatment with a silky, dulce de leche-flavored Swiss meringue buttercream, which calls for cooked egg whites. A thermometer is key to getting this just right!

    ๐Ÿ“– Step by Step Instructions

    When you look at it, this strawberry angel food cake looks daunting, but itโ€™s not as difficult as it seems. You can also feel free to break this into more manageable chunks if youโ€™re short on time! 

    Make Angel Food Cake

    Meringue for making angel food cake.

    Step 1: Make meringue. Add the egg whites, vanilla, cream of tartar, and salt into the large bowl of your stand mixer. Attach the whisk attachment and whisk on medium speed until foamy, about 30 seconds. Very slowly, pour in the ยฝ cup of granulated sugar while the whisk of the electric mixer is running. 

    Meringue for angel food cake with sifted dries gently folded in.

    Step 2: Fold in flour mixture. Gently fold in ยฝ of the dry ingredients, attempting not to deflate the egg white mixture too much, while also taking time to properly mix the dry ingredients into the wets. Add the remaining half of the ingredients and continue folding until you do not see any more flour bits - make sure to check the base of your bowl! 

    Angel food cake batter in ungreased angel food cake baking tin.

    Step 3: Bake. Add your angel food cake batter into your pan. Bake for 40 minutes or until the top of your angel food cake is no longer sticky.

    Inverted baked angel food cake that is cooling.

    Step 4: Flip to cool. As soon as youโ€™ve removed the cake from the oven, immediately turn it upside down and invert it. Allow the cake to cool for about an hour on the cooling rack before continuing! 

    Assemble & Enjoy

    Piped coconut dulce de leche buttercream on angel food cake.

    Step 1: Run a knife gently around the edge of the pan and gently remove the cake. Use a serrated knife, gently slice the cake in half, and pipe coconut buttercream onto the bottom half.

    Strawberry Shortcake Angel Food Cake.

    Step 2: Add fruit and top with the second half of angel food fluffy cake. Pipe on another layer of buttercream, garnish with sliced strawberries, fresh berries and a bit of demerara sugar on the top of the cake before enjoying! 

    Looking to create delicious and homemade garnishes to elevate your creations? Next time try adding Sugared Flowers, Candied Rose Petals, Dried Orange Slices or Sugared berries!

    โฒ๏ธ Substitutions & Variations

    My strawberry shortcake-style angel food cake is a warm-weather dessert masterpiece just the way it is, but thereโ€™s always room for customization. Here are a few ideas to get you started when making this airy cake easy dessert recipe:

    • Switch up the fruit. Strawberry shortcake gets all the press every year, but just about any berry or summer fruit would be delectable here! I used a mixture of strawberries, mandarin orange segments, and raspberries. Feel free to experiment with blueberries, blackberries, pineapple, or any other fruit that strikes your fancy.
    • Use regular dulce de leche. While I love the slight tropical undertones of my coconut dulce de leche, the regular kind will work just as well. Feel free to grab a jar at the store, or make your own with a can of sweetened condensed milk and a pot of water.
    • Swap in another flavor of buttercream. Mascarpone buttercream would be closest to traditional whipped cream, brown butter or almond buttercream would bring some salty-sweet-nutty vibes, or raspberry, mixed berry, or lemon white chocolate buttercream would all bring a touch of fruity freshness. YUM!
    • Flavor your shortcake with almond or lemon extract instead of vanilla. That would be a lovely addition to juicy strawberries at a summer barbecue!
    Slice of Strawberry Shortcake Angel Food Cake on a small plate surrounded by fruit.

    ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ Expert Tips

    • Use egg whites from real eggs (not a carton). Unfortunately, the way carton egg whites are processed makes it impossible to whip into meringues.
    • Separate the eggs while theyโ€™re still cold (the yolks are less likely to break), but let them come to room temperature before whipping. Warmer egg whites have a thinner viscosity, which allows them to whip much faster!
    • Use a 3-bowl system to separate your eggs. One is for catching the white, one is for your leftover yolks, and one is for dumping the untainted whites into. If you get even the smallest bit of yolk in your egg whites, theyโ€™ll have too much fat to whip into the firm peaks we need. Accidents are bound to happen, but donโ€™t ruin your entire batch! Dump each successfully separated egg white into your mixing bowl after you separate it. Then, if a yolk breaks, you can just set that egg to the side without having to start from scratch!
    • Use very clean kitchen equipment to whip the whites. I go the extra mile and wipe my whisk and bowl down with a bit of lemon juice if Iโ€™m unsure about the possibility of any leftover oil lingering about.
    • Use a thermometer to make the frosting. Make sure the egg whites for your Swiss meringue buttercream hit 170F. Invert your homemade angel food cake for a full hour to yield the lightest, dreamiest texture possible. 
    Completed and decorated Strawberry Shortcake Angel Food Cake.

    ๐Ÿ’ญ Recipe FAQs

    Is strawberry shortcake the same as angel food cake?

    The OG southern way of making strawberry shortcakes actually uses lightly sweetened biscuits, because Shortcakes = Biscuits. (โ€œShortโ€ doesnโ€™t mean stature in baking, rather refers to the high proportion of fat to flour. In a similar vein, think about buttery, crumbly shortbread.)ย It's the perfect summer dessert to celebrate strawberry season!

    In this particular recipe, Iโ€™m using a popular swap by using angel food cake, an exceptionally light and springy type of sponge cake, which is the exact opposite of a real shortcake!

    Whatโ€™s the difference between angel food cake and pound cake?

    Angel food cake gets its name from both its ethereally white color and its airy texture. Some would also argue that itโ€™s angelic because thereโ€™s no fat added.ย 

    The great dessert, Pound cake, on the other hand, is much denser as the name implies. The name originated because the original recipe called for a pound of each of its ingredients: flour, butter, sugar, and eggs.ย 

    More Frosted Cake Recipes

    • Strawberry charlotte cake on a white marble platter with small strawberries.
      How to Make a Classic Strawberry Charlotte Cake (Charlotte aux Fraises)
    • Blackberry chocolate cake with figs and salted caramel.
      Blackberry Chocolate Cake with Figs & Salted Caramel
    • Mini banana cakes on a plate with coconut and granola.
      Mini Banana Cakes with Cream Cheese Frosting
    • Flowers on a counter that are edible with cutting shears thumbnail.
      How to Decorate a Cake with Flowers

    If you try this recipe for this Strawberry Angel Food Shortcake with Dulce de Leche Swiss Buttercream, please leave a ๐ŸŒŸ review and share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter! ๐Ÿ“ง 

    Strawberry shortbread angel food cake on a platter.

    Strawberry Shortcake Angel Food Cake

    Strawberry Shortcake Angel Food Cake is the dessert recipe you need in your baking queue right now. Pillowy soft, light-as-air sponge cake meets salty-sweet coconut dulce de leche buttercream and a smattering of fresh fruits in this fun take on the springtime classic. One bite and I promise youโ€™ll be smitten!
    5 from 4 votes
    Print Recipe Pin Recipe Rate Recipe
    Course: Dessert
    Cuisine: French
    Prep Time: 30 minutes minutes
    Cook Time: 38 minutes minutes
    Resting Time: 1 hour hour
    Total Time: 2 hours hours 8 minutes minutes
    Servings: 8 Slices
    Calories: 398kcal
    Author: Emily Laurae

    Equipment

    • 7'x4.5 " Angel Food Cake Pan
    • Mixer with Whisk & Paddle Attachment
    • Spatula
    • Bowls
    • Parchment Paper
    • Baking Tray
    • Piping Bags & Piping Tips
    • Saucepan

    Ingredients

    Small Angel Food Cake

    • 50 g (ยผ cup) Granulated Sugar
    • 60 g (ยฝ cup) All-Purpose Flour
    • 1 Tablespoon Cornstarch
    • 1 teaspoon Vanilla Extract
    • 7 Fresh Egg Whites
    • 1 teaspoon Cream of Tartar
    • ยผ teaspoon Sea Salt
    • 100 g (ยฝ Cup ) Granulated Sugar
    • Strawberries, Mandarins, Raspberries, for garnish
    • Demerara Sugar , for garnish

    Coconut Dulche de Leche

    • 1 13.5 oz can (1 โ…” Cup) Coconut Milk
    • 150 g (ยพ Cup) Brown Sugar, packed
    • Pinch of Salt

    Coconut Dulce de Leche Buttercreamย 

    • 75 g (โ…“ Cup) Egg Whites
    • 150 g (ยพ Cup ) Granulated Sugar
    • 225 g (1 Cup) Unsalted Butter, room temperature
    • 100 g (ยฝ Cup) Coconut Dulce de Leche

    Instructions

    Small Angel Food Cake

    • Preheat the oven to 325ยฐF and sift together ยผ cup granulated sugar, flour, and cornstarch.
      50 g Granulated Sugar, 60 g All-Purpose Flour, 1 Tablespoon Cornstarch
    • Add the egg whites, vanilla, cream of tartar and salt into the bowl of your stand mixer. Attach the whisk attachment and whisk on medium speed until foamy, about 30 seconds. Very slowly, pour in the ยฝ cup of granulated sugar while the whisk is running. Continue whisking on high speed until youโ€™ve reached soft, delicate glossy peaks.
      1 teaspoon Vanilla Extract, 7 Fresh Egg Whites, 1 teaspoon Cream of Tartar, ยผ teaspoon Sea Salt, 100 g Granulated Sugar
    • Gently fold in ยฝ of the dry ingredients, attempting not to deflate the egg white mixture too much, while also taking time to properly mix the dry ingredients into the wets. Add the remaining half of the ingredients and continue folding until you do not see any more flour bits - make sure to check the base of your bowl!
    • Add your angel food cake batter into your pan - make sure that you do not grease it! Greasing the tin makes it so the cake batter canโ€™t grip onto the sides of the pan, which is imperative to it becoming a lofty tower of pillowy sweet goodness. Bake for 36- 40 minutes or until the top of your angel food cake is no longer sticky and it has lightly browned.
    • As soon as youโ€™ve removed the cake from the oven, immediately turn it upside down and invert it. If your cake pan does not have a lip that it can sit on, you can use cans to support the edges of the pan once it is inverted. Allow the cake to cool for about an hour before continuing!
    • Run a knife gently around the edge of the pan and gently remove the cake from the pan using leverage from the disconnected base of the pan.

    Coconut Dulce de Leche

    • Place all ingredients into a saucepan, whisking to combine and heat on medium until the brown sugar has completely dissolved.ย 
      1 13.5 oz can Coconut Milk, 150 g Brown Sugar, Pinch of Salt
    • Once the mixture has been reduced to ยพ cup, you know that the dulce de leche is complete - this should take 25-30 minutes at medium high heat.ย  Pour into a small container and allow to cool before using in the recipe, then store leftovers in theย fridge.ย 

    Coconut Dulce de Leche Buttercream

    • Add your sugar and egg whites to the bowl of a stand mixer and place over a saucepan of boiling water. Make sure that your bowl is not touching the hot water! Your goal is to simply whisk the egg whites and sugar together over a gentle heat until the sugar has completely dissolved, then attach your bowl back to the standing mixer. The temperature of your egg whites and sugar should reach 170ยฐF
      75 g Egg Whites, 150 g Granulated Sugar
    • Whisk the mixture starting at a low speed and gradually increase until soft peaks form and the mixture has cooled. Switch to using your paddle attachment, then start adding your butter bit by bit.
      225 g Unsalted Butter
    • When youโ€™ve reached the point where the buttercream is glossy and smooth, turn the mixer speed back to low.
    • Add coconut dulche de leche, and mix on low until combined to complete.ย 
      100 g Coconut Dulce de Leche

    Assemblyย 

    • Use a serrated knife, gently slice the angel food cake in half and pipe coconut buttercream onto the bottom half. Add fruit and top with the second half of angel food cake. Pipe on another layer of buttercream, garnish with fruit and a bit of demerara sugar before enjoying!
      Strawberries, Mandarins, Raspberries, Demerara Sugar

    Video

    YouTube video

    Notes

    Expert Tips
    • Use egg whites from real eggs (not a carton) to make the angel food cake. Unfortunately, the way carton egg whites are processed makes it impossible to whip into meringues.
    • Separate the eggs while theyโ€™re still cold (the yolks are less likely to break), but let them come to room temperature before whipping. Warmer egg whites have a thinner viscosity, which allows them to whip much faster!
    • Use a 3-bowl system to separate your eggs. One is for catching the white, one is for your leftover yolks, and one is for dumping the untainted whites into. If you get even the smallest bit of yolk in your egg whites, theyโ€™ll have too much fat to whip into the firm peaks we need. Accidents are bound to happen, but donโ€™t ruin your entire batch! Dump each successfully separated egg white into your mixing bowl after you separate it. Then, if a yolk breaks, you can just set that egg to the side without having to start from scratch!
    • Use very clean kitchen equipment to whip the whites. I go the extra mile and wipe my whisk and bowl down with a bit of lemon juice if Iโ€™m unsure about the possibility of any leftover oil lingering about.
    • Use a thermometer to make the frosting. Make sure the egg whites for your Swiss meringue buttercream hit 170F. Invert your angel food cake for a full hour to yield the lightest, dreamiest texture possible.ย 

    Nutrition

    Calories: 398kcal | Carbohydrates: 45g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 136mg | Potassium: 136mg | Fiber: 1g | Sugar: 38g | Vitamin A: 703IU | Calcium: 11mg | Iron: 1mg
    Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!

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    About Emily Laurae

    Emily is the recipe developer, writer, and food photographer behind Emily Laurae. After finishing Pastry School and working as a chef in the restaurant industry, she created this blog to share those skills with home bakers and creators all over the world!

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