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Strawberry shortcake is a favorite at our house. Instead of the traditional shortcake biscuit, I use an angel food cupcake. The angel food cake readily soaks up the juice from the strawberries but still holds up well to a pile of strawberries. Top it off with some whipped cream or Reddi-wip and you have a light, fruity and delicious dessert.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

  • Angel food cupcakes
  • Strawberries

Making the Strawberry Shortcake

  • Use angel food cupcakes that were prepared from a previously posted recipe.
  • Clean, hull and slice the strawberries.
  • Take a small portion of strawberries and place them in a small bowl.

  • Use a hand immersion blender to puree the strawberries. To keep the strawberry juice from flying all over the place, cover the bowl with plastic wrap as you work.

  • Slice the angel food cupcake in half. Place the bottom half of the cupcake in a small dessert bowl. Spoon some of the strawberry puree on the bottom half of the cupcake.

  • Pile sliced strawberries on top of the strawberry puree and then put the cupcake top on the sliced berries.

  • Smear some strawberry puree on top of the cupcake top, add a few more sliced berries and top with Reddi-wip. Serve and enjoy.

Serving Ideas

  • Strawberry shortcake can be served for dessert after dinner.
  • It’s great as a snack with afternoon tea or a glass of iced tea or lemonade.
  • You can easily substitute any other fruit for the strawberries. Blueberries, raspberries, peaches or nectarines all work well in this dessert.

WW 1 pt per cupcake; 0 pt for fruit; 0 pt for 1 Tbsp Reddi-wip (count pts for fruit on diabetic plan)

Strawberry Shortcake

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Prep Time: 25 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American
Servings: 1 shortcake
Calories: 72kcal

Equipment

  • hand held immersion blender

Ingredients  

  • angel food cupcakes, 1 per person
  • 1 qt strawberries

Instructions

  • Prepare angel food cupcakes from a previously posted recipe on this site.
  • Clean, hull and slice a quart of strawberries.
  • Put about ¼ c of sliced strawberries per person into a small bowl.
  • Use a hand held immersion blender to puree the strawberries in the small bowl. Wrap plastic wrap around the bowl and the bottom of the blender to keep strawberry juice from flying all over the place.
  • Slice the cupcake in half. Place the bottom held in a dessert bowl or on a dessert plate. Cover the top of the cupcake bottom with a portion of the pureed strawberries.
  • Pile sliced strawberries(about ⅓ - ⅜ c) onto the strawberry puree.
  • Place the angel food cupcake top onto the sliced strawberries. Smear a couple of teaspoons of the strawberry puree on the cupcake top and then add a tablespoon of additional sliced berries to the top.
  • Garnish with Reddi-wip or dairy topping of your choice. Serve and enjoy.
  • Refrigerate the left over sliced strawberries. Prepare the strawberry shortcakes just before eating

Notes

The strawberries were ripe and did not need any added sweetener.
 
Prep time includes cleaning, hulling and slicing the strawberries along with the other steps for building the shortcake.
Prep time for making the angel food cupcakes is not included. Those times are included in the previously posted recipe for the cupcakes.
I usually make the angel food cupcakes ahead of time.

Nutrition

Serving: 1shortcake | Calories: 72kcal | Carbohydrates: 13.2g | Protein: 3.2g | Fat: 0.8g | Saturated Fat: 0.2g | Sodium: 48.3mg | Fiber: 2.5g | Sugar: 5.3g
Tried this recipe?Let us know how it was!
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