One of my favorite summertime desserts is a strawberry shortcake. My version consists of repeat 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 Origins
Strawberry shortcake is a traditional American summertime treat. However, there is an early recording of an English version dating back to 1588. That version was made with scones and topped with strawberries and butter or sweet cream.
American Strawberry Shortcake Version
In the US, typical strawberry shortcakes consist of angel food cake, southern American biscuits, or flaky pie crusts (which is my dad’s favorite). Usually, the topping is simply macerated strawberries (strawberries cut/mashed and mixed with sugar) and fresh cream.
My Strawberry Shortcake Version
I’m excited to share a more indulgent version of a traditional American strawberry shortcake. This version uses my homemade angel food cake, but any white or vanilla cake will work. Instead of macerated strawberries, I mix fresh strawberries with strawberry gelatin, sugar, and flavoring to create a sweet glaze layer. The no-cook cream custard is a mix of cream cheese, sweetened condensed milk, and whipped topping. Yum!! This will be the new favorite dessert your friends will request.
Strawberry Shortcake Ingredients
For the ingredients, you’ll need an angel food cake (store-bought or homemade. You’re looking at my homemade angel food cake; click on the link for that recipe. 😊 For the custard layer, you’ll need, cream cheese, sweetened condensed milk, and thawed whipped topping. And for the strawberry glaze, you’ll need granulated sugar, salt, cornstarch, strawberry gelatin, water, fresh strawberries, and almond extract.
Cook the Strawberry Glaze Mixture
Begin by making the strawberry glaze. In a large saucepan, whisk together 200 grams (1 cup) of granulated sugar, ¼ teaspoon of salt, 48 grams (¼ cup plus 3 tablespoons) of cornstarch, and 80 grams (¼ cup plus 2 tablespoons) of strawberry gelatin (like Jell-O brand). Whisk in 16 ounces (2 cups) of water (or strawberry juice). Heat the saucepan on medium-high heat. Whisk frequently until the mixture thickens which will take about 10 minutes. The red gelatin will look cloudy from the cornstarch until heated.
TIP: As the mixture heats and begins to boil, the white cornstarch will blend in with the gelatin color and appear to become clear. Then, the mixture will thicken after a couple of more minutes.
Steps for Making the Glaze
When the Glaze is Done…
Remove the saucepan from the heat. Stir in ½ teaspoon of almond extract. Almond extract is an optional ingredient, but I love the flavor of almond extract with strawberries.
TIP: The gelatin is cooked when the cornstarch has dissolved, turned the color of the glaze, and the glaze coats a spoon.
Set the glaze mixture aside at room temperature to allow the mixture to cool for about an hour.
Chop Strawberries
In the meantime, chop 4 cups (2 pints) of strawberries. Set aside 2-3 whole strawberries to place on top as decoration after it has been assembled. I have made this dessert with sliced strawberries, but the chopped size blends well with the glaze. The smaller size is easier to manipulate in the trifle to cover the cake. It’s up to you whether to chop or slice. 😉
Make the Cream Cheese Custard
In a large bowl, use an electric mixer to whip 1 package (8 ounces) of cream cheese until smooth. Whip or stir in 1 can (14 ounces) of sweetened condensed milk until well combined. Use a spatula to fold in 12 ounces of thawed (from frozen) whipped topping. I prefer the SO Coco whip, but you could use Cool Whip or any other brand. Fold until the mixture is smooth. Set the custard aside. Easy peasy!
Last Steps before Assembly
For the last bit of prep, cut the cake into bite-size pieces and set it aside. Bite-size pieces allow for better coverage of the bowl and allow the glaze and custard to ooze down between the pieces soaking into the cake. Finally, once the glaze has cooled, stir in the chopped strawberries.
TIP: While “cool”, the glaze is easiest to spread if not completely solidified. So don’t place the gelatin in the fridge. As soon as it cools down, add the strawberries.
Shortcake Assembly
It’s layering and assembly time. To a large trifle dish or multiple small individual dishes, add a layer of cake just to cover the bottom of the dish. Top the cake layer with a layer of cooled fruit glaze to cover the cake. Over the glaze, add a layer of custard to cover. Continue with another layer of cake, glaze, and custard.
If using a large bowl, repeat for a total of three layers each with cake, glaze, and custard. Be sure to finish off with the custard. For small bowls, you only need 2 layers of each finishing off with the custard.
Now we add the final touches. Decorate the top custard layer with whole or sliced strawberries. Serve immediately or refrigerate for 2 hours or longer for the custard to set.
Strawberry Shortcake Close-ups
Let’s take a closer look! Notice the layers… cake, glaze, and custard. It’s a pretty dessert and a great way to use up those beautiful strawberries that are in season. You can actually make this dessert any time of year using thawed, frozen strawberries in place of fresh.
Storing Strawberry Shortcake
Store the dessert covered in the fridge for up to a week. The cake will soften a little as it absorbs the glaze and custard. The custard will firm up as it sits in the fridge for a couple of hours.
Strawberry Shortcake Final Thoughts
This recipe truly is one of my favorite summertime desserts and one I’ve been making for years. Sometimes I use a basic white cake in this recipe in place of angel food cake. That makes an even more indulgent dessert. You could also use pound cake. Keep in mind the flavors and textures and add whatever cake you enjoy eating in a traditional strawberry shortcake.
Baker’s Perspective
This recipe isn’t quite as easy as the banana pudding I shared in the last post; however, it isn’t difficult. Cooking the glaze over the stove takes 10-15 minutes, but that’s the most time-consuming stage of the dessert preparation. The custard is no-cook and super simple to mix. I used homemade angel food cake that can be made the day of, weeks, or even months in advance and frozen until ready to use it. Store-bought cake would work perfectly in this recipe. Make your life easy this summer and use ingredients that work best for you.
Taster’s Perspective
Scott and I both really enjoy eating this dessert. I like that it’s a “fancy” version of a traditional strawberry shortcake. It can be made a day ahead of time for social gatherings, too. The simple, soft angel food cake compliments the dense cream custard and strawberry glaze. The glaze has lots of flavor, so it doesn’t need to visually dominate the dessert. The cream custard is sweet and rich complimenting the cake and fruity glaze. Overall, this is a flavorful, fruity, and creamy dessert great for the summer season. If you’re looking for a different take on a traditional strawberry shortcake, give this one a try, I think you’ll be pleasantly surprised. 😊
Check out my YouTube video on all the visuals for making this Strawberry Shortcake. “Easy Strawberry Shortcake: Layers of Angel Food Cake, Strawberry Glaze, & Sweet Cream Cheese Custard.”
Easy Strawberry Shortcake Trifle
Ingredients
Strawberry Glaze:
- 200 g (1 cup) granulated sugar
- ¼ tsp (1.5 g) salt
- 48 g (¼ cup + 3 tbsp) cornstarch
- 80 g (¼ cup + 2 tbsp) strawberry gelatin (Jell-O)
- 16 oz (2 cups) water or strawberry juice
- ½ tsp almond extract optional
- 4 cups (2 pints) strawberries chopped (reserve 2-3 to decorate the top)
Cream Cheese Custard:
- 8 oz (1 pkg) cream cheese softened
- 14 oz (1 can) sweetened condensed milk
- 12 oz whipped topping thawed (like Cool Whip or SO Coco Whip)
Cake Base:
- 1 angel food cake store-bought, boxed, or homemade (or white/yellow cake or pound cake), cut into bite-size pieces
Instructions
Make the Strawberry Glaze:
- In a large saucepan, whisk together sugar, salt, cornstarch, and gelatin. Whisk in water (strawberry juice).
- Heat saucepan on medium-high heat. Whisk frequently until the mixture thickens taking about 10 minutes. Remove the saucepan from heat and stir in almond extract. Set aside at room temperature to allow the mixture to cool (about an hour). Then, stir in chopped strawberries.TIP: As the mixture heats and begins to boil, the white cornstarch will blend in with the gelatin color and become clear. Then, the mixture will thicken after a couple of more minutes.
Make the Cream Cheese Custard:
- In a large bowl, use an electric mixer to whip the cream cheese until smooth. Whip or stir in sweetened condensed milk until well combined. Use a spatula to fold in thawed (from frozen) whipped topping until the mixture is smooth. Set aside.
Layer the Shortcake Ingredients:
- Cut the cake into bite-size pieces and set aside.
- To a large serving trifle dish or multiple small individual dishes, add a layer of cake just to cover the bottom of the dish. Top with a layer of cooled strawberry glaze to cover the cake. Over the glaze, add a layer of custard to cover. Continue with another layer of cake, glaze, and custard. If using a large bowl, repeat a third time with remaining cake, glaze, and custard. Be sure to finish off with the custard. For small bowls, you only need 2 layers of each finishing off with custard.
- Decorate the top custard layer with whole or sliced strawberries. Serve immediately or refrigerate for at least 2 hours to set. Serve and enjoy!
Video
Notes
Interested in some other sweet treat recipes? Check these out.
Banana Pudding: No Cook & Egg Free
Argentine Alfajores Sandwich Cookies
Simple Scottish Shortbread Cookies
Gluten-Free & Vegan Scottish Shortbread Cookies
Latin American Tres Leches Cake
Australian & New Zealand Pavlova
New Zealand Kiwi Quick Bread (Regular & Gluten Free)
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