Strawberry Shortcake Recipes w/ Strawberries -Angel Cake -Cool Whip -Fruit Cake Dessert -HomeyCircle
Strawberry shortcake recipes with fresh strawberries, a slice of angel cake (using a ready-to-cook cake mix), an a Cool Whip (whipped cream topping).
Note: How to bake an angel cake using a ready-to-bake cake mix is also shown in this video.
TIP: Aside from using an angel cake, you can also use a chiffon cake, a sponge cake, or a ready-made shortcake.
This strawberry shortcake recipe is great for dessert during the summer time when strawberry is one of the fruits in season.
If you are looking for more dessert ideas, we have more easy desserts recipes (videos) in our channel. We also have more shortcake recipes, feel free to check them out in our channel below:
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Related products (affiliate links):
► Nordic Ware Natural Aluminum Commercial Angel Food Pan:
► Nordic Ware Heavyweight Angel Food Cake Pan:
► Wilton Angel Food Tube Cake Pan:
► Pyrex Glass Measuring Cup Set:
► KitchenAid 7-Speed Digital Hand Mixer:
► Cuisinart Power Advantage Plus 9-Speed Handheld Mixer:
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Audio tracks used in this video:
Honey and Milk by The 126ers
Source: YouTube Audio Library
How To Make A Strawberry Shortcake Layer Cake
Nothing says summer like this strawberry shortcake cake! Super moist and fluffy layers of vanilla cake layered with freshly picked strawberries and stabilized whipped cream. If you love traditional strawberry shortcake, then you will LOVE this layer cake version.
Full blog post with recipe here ►
Moist vanilla cake from scratch ►
White velvet buttermilk cake ►
Cake goop recipe ►
VANILLA CAKE RECIPE ►
10 ounces (283 g) milk room temperature, divided evenly into two measuring cups
3 ounces (85 g) canola oil
1 Tablespoon vanilla extract
3 Large eggs room temperature
13 ounces (368 g) cake flour
13 ounces (368 g) sugar
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 ounces (227 g) unsalted butter room temperature
Stabilized Whipped Cream ►
24 ounces (680 g) heavy whipping cream
4 ounces (113 g) powdered sugar
2 teaspoons gelatin I use KNOX brand
3 Tablespoons cold water
2 teaspoons vanilla extract
1 Tablespoon heavy whipping cream for the gelatin
16 ounces (454 g) fresh strawberries washed and sliced for the filling
CHAPTERS ►
00:00 Introduction
00:32 Types of cake to use
00:50 Vanilla cake batter
01:58 Measuring with a scale
02:40 Baking the cakes
03:16 Cooling the cakes
03:41 Stabilized whipped cream
05:11 Cutting strawberries
05:55 Torting the cakes
06:20 Stacking the cake
06:48 Storing the cake
07:40 Tasting the cake
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STRAWBERRY SHORTCAKE Recipe
Grab the strawberries, a pinch of sugar, some orange juice, angle food cake and of course ice cream for this heavenly Strawberry Shortcake Dessert Recipe!
Find the complete details and many other easy recipes at
For more Heavenly Recipes follow Marci Loehner at:
For recipe development or questions email Marci@MyHeavenlyRecipes.com
STRAWBERRY SHORTCAKE - We cheated and used angel food cake.
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We got a great deal on strawberries and cut them up for the freezer. We reserved some for our simplified strawberry shortcake using store bought angel food cake. We did use real whipped cream, though. #YUM.
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#strawberries
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Easy Strawberry Shortcake: Layers of Angel Food Cake, Strawberry Glaze, & Sweet Cream Cheese Custard
Strawberry shortcake is a traditional American summertime dessert. My version consists of layers of light, pillow-y angel food cake covered with a sweet strawberry glaze followed by a creamy, sweet cream cheese custard topping. This tasty, layered dessert is easy to make, perfect for the season, and ideal for social gatherings.
Strawberry Shortcake Recipe Link:
Homemade Angel Food Cake Video & Recipe:
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Content Time Markers:
00:00 Summary of this recipe & little shortcake info
01:10 Visual of ingredients & cook the strawberry gelatin
03:50 Make the cream cheese custard layer
05:41 Cut the strawberries & cake; Stir strawberries into cooled gelatin
07:04 Assemble the shortcake
09:52 Final product
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Disclaimer The content in these videos shall not be construed as health & safety advice or other & may be outdated or inaccurate; it is your responsibility to verify all information. This is a YouTube video for entertainment purposes ONLY. I am not a professional chef or baker. I provide information based on experience, personal research, and personal preferences. No copyright is claimed in Summer Bakes the World videos and to the extent that material may appear to be infringed, I assert that such alleged infringement is permissible under fair use principles in U.S. copyright laws. If you believe material has been used in an unauthorized manner, please contact me.
Strawberry Shortcake Parfaits (aka Mini Trifles)
Learn how to make these delicious individual size strawberry shortcake trifles! Call them what you will (mini trifles, parfaits, dessert cups, sugar in a jar, etc.), they are quick to make, relatively simple, super delicious and perfect as a summer dessert!
What you'll need:
1lb fresh strawberries
1/4 cup white sugar
1 (3.4oz) pkg instant vanilla pudding, prepared according to package
pound cake (homemade or store bought)
fresh whipped cream (see how I make mine here: )
half pint Ball mason jam jars
Wash and hull the strawberries. Cut into pieces and add in the sugar. Stir to coat the berries. Let sit for 20-30 minutes.
While they are macerating, prepare the instant pudding according to package instructions. Also prepare the whipped cream.
For the pound cake, slice into 1/2 slices and using a biscuit cutter, cookie cutter or measuring cup, cut into rounds slightly smaller than the jar you will put these in.
To assemble the mini trifles, place a slice of pound cake in the bottom of the jar. Put a spoonful of pudding on top of the cake. Next, place a spoonful of the macerated strawberries and finish with a layer of whipped cream. Repeat using another round of pound cake, another spoonful of pudding, another spoonful of strawberries and finally, top with a nice rosette of whipped cream on top. Repeat until you run out of ingredients. You may have some pudding left over but not much. Makes 6 mini trifles. Store in the refrigerator until ready for serving or up to 4 days. Enjoy!!