How to Make Strawberry Shortcake

Strawberry shortcake is my favorite dessert, and we make it often during strawberry season around here.

I grew up in Springfield, right by Ponchatoula, Louisiana, the “strawberry capital of the world.” In fact, when I was in grade school through high school, many of my friends’ families had strawberry farms, and worked them during season.

(I love strawberries so much, that I have them with my breakfast almost every day.)

This strawberry shortcake recipe is not only great tasting, but it’s really easy to make also.

How to Make an Easy Strawberry Shortcake Dessert

Strawberry Shortcake Ingredients

1 – box Angel Food Cake mix
1 1/4 cup COLD water
1 lb fresh ripe strawberries
1/4 cup cane sugar
Honey
Whipped topping
Chocolate syrup

Equipment Needed:

Angel Food Cake Pan
Large mixing bowl
Electric mixer
Glass beer bottle
Long serrated knife
Cake plate
Cutting board
Paring knife

How to Make Strawberry Shortcake

Preheat oven to 350 degrees according to the directions on the cake mix.

Remove the middle rack from the oven leaving in the lowest oven rack.

(The cake rises quite a bit so you don’t want the cake to touch the burner elements.)

Mix the cake batter by placing the mix in a large glass mixing bowl. (I used an 8 cup measuring cup.)

Add 1 1/4 cup cold water.

Mix with the electric mixer for 1-2 minutes.

The batter will rise nearly to the top of the bowl.

Pour cake batter into an un-greased Angel Food Cake Pan.

Spread evenly and shake to settle.

Place in the oven on the lowest rake and bake for approximately 40 minutes.

Check the box for timing. 40 minutes was good for me.

While the cake is baking, wash and prepare strawberries.

Cut off the stems – you know that green part.

Then, slice the strawberries either lengthwise or into rounds. Doesn’t matter.

Place in a glass bowl.

Pour 1/4 cup cane sugar and stir.

Drizzle on about 2 teaspoons honey.

Cover with plastic wrap and refrigerate while the cake is baking and then cooling.

The sugar, honey and strawberries will mix to create a flavorful juice.

Once the cake is done, immediately remove from the oven and place the empty glass bottle in the middle of the pan and turn the cake up-side down balancing on the bottle.

I do not know the reasoning behind this – just following directions.

The cake cools in about an hour. Remove the bottle.

Using the long serrated knife, insert into the edge of the cake and saw around the edges going all the way around.

This loosens the cake from the pan.

Over a cake plate, turn the pan up-side down again and shake out the cake.

If it doesn’t easily come out, take the knife or a spatula and loosen it from the pan.

It should shake right out.

To cut the cake, gently saw back and forth.

You don’t want to just cut in a downward motion because it will squish your fluffy cake.

Place a hearty piece on a plate.

Top with fresh sliced strawberries and juice.

Drizzle on the chocolate syrup and top with whipping top.

And cher – that is some good Strawberry Shortcake.

And it is so easy – you got to try it.

Till next time – thanks for joining us at Cajun Cooking TV!