Skip to main content
Dessert

Strawberry Angel Shortcake

A dessert made with angel food cake, strawberries, whipped cream, and fudge sauce.

From the Recipes Wiki (Fandom) · 6 ingredients
Jump to recipe ↓

Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Strawberry Angel Shortcake

serves 8
Oven350°F

Ingredients

Directions

Prepare the cake

  1. Heat oven to 350°F.

  2. Prepare cake batter according to package directions.

  3. Spoon 1/2 cup of batter into each of eight 6-ounce non-greased ovenproof custard cups, filling no more than two-thirds full.

  4. Spoon remaining batter into a non-greased 9×5-inch loaf pan and refrigerate the loaf pan.

  5. Place custard cups spaced apart on a baking sheet and bake in the center of the oven for 20 to 25 minutes until tops are dark golden brown.

  6. Cool the custard cups completely on racks.

  7. Meanwhile, bake the loaf pan for about 35 minutes until the top is dark golden brown.

  8. Cool the loaf pan and remove the cake from the pan as directed by the package; reserve for another use.

Prepare the fruit and sauce

  1. Reserve eight strawberries with caps for garnish.

  2. Stem and slice the remaining strawberries and place them in a bowl.

  3. Sweeten the sliced strawberries with sugar as needed; cover and chill.

  4. In a small microwave bowl or saucepan, mix the fudge sauce with amaretto or almond extract and heat just until warm.

Assemble and serve

  1. With a thin sharp knife, remove the cakes from the custard cups and halve them horizontally with a serrated knife.

  2. To assemble desserts, spoon 1 ½ tablespoons of fudge sauce onto each of eight dessert plates.

  3. Place the bottom halves of the cakes on the plates.

  4. Cover with sliced strawberries and cake tops.

  5. Spoon more sliced strawberries over the cakes.

  6. Top each dessert with 2 tablespoons of whipped cream and garnish with a whole strawberry.

Variations

  1. Variation: Bake cake batter in two non-greased 9×5-inch loaf pans as directed by the package; cool and remove from the pans.

  2. With a serrated knife, cut sixteen ½-inch slices of cake.

  3. Reserve the remainder of the cake for another use.

  4. Assemble desserts as above, using two cake slices for each dessert.

  5. For a lighter dessert, replace the fudge sauce with prepared nonfat fudge sauce and the whipped cream with light whipped topping.

Nutrition, whole recipe (rough)

156Calories
2 gProtein
6 gFat
25 gCarbs

Counts 4 of 7 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Cream1 tbsp (15ml) heavy51
Strawberry1 cup (152g)49
Sugar1 tbsp (12.5g) granulated49
Almond1 almond (1.2g)7
Cakenot in our table0
Fudgenot in our table0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Cream + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  5. Sugar + almondtop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Angel food cake mix
Provides a light, airy, sponge-like structure for the shortcake.
Strawberries
Add fresh fruit flavor, sweetness and juicy moisture to each dessert.
Whipping cream
Adds rich, soft texture and a creamy contrast to the cake and fruit.
Hot fudge sauce
Adds sweetness, chocolate flavor and a glossy, moist layer.
Amaretto liqueur or almond extract
Adds a nutty, aromatic flavor that complements the fudge sauce.

The step that matters

Cooling the custard-cup cakes completely before removing them. Angel food cake is fragile and still soft when warm, so it can tear or collapse if removed early. Full cooling lets the crumb set so the cakes can be cleanly cut and layered.

Swap the almond

How well each one fits the dish's main ingredients (sugar, cream, sauce):

  1. Chestnutfits about as well
  2. Pistachiofits about as well
  3. Cashew nutfits about as well
  4. Almondthe original

Fit is the average pairing score against sugar, cream, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More strawberry shortcake recipes

Sauce 6 See all 339 →

You might also like

Almond Sponge CakeAlmond Sponge Cake26 recipesAlmond CustardAlmond Custard22 recipesAlmond WafersAlmond Wafers22 recipesCoconut Almond CakeCoconut Almond Cake17 recipes