Last Friday I had to run to the store for some almond milk for Dub and I saw the display of berries and angel food cake and thought, “Hmm, I could really go for strawberry shortcake”. In the end I resisted but regretted that decision when I got home. I shrugged it off and got over it.
The next day I saw a post in my Facebook newsfeed from Allrecipes.com that it was National Strawberry Shortcake Day (June 14th). There was the sign that I needed to make some. I mean, how could I not now? Exactly.
I know that a lot of people don’t think of themselves as bakers and for this, you don’t have to be. Even though I often make things from scratch, on this particular day I was going for easy and I did cheat and used an angel food cake from the store and pre-made whipped cream. If you want to make the homemade version I have added links for my favorite angel food cake and whipped cream recipes. Making angel food cake is easier than one may think.
If you want to go the really easy way, get an angel food cake from the store and some whipped cream. If you would like to make them yourself, I love these recipes for angel food cake and whipped cream. *Tip – for the angel food cake a carton of egg whites also works. I used it in a pinch when I didn’t have enough eggs and I couldn’t tell the difference.
Now make your berries.
Cut up four cups of berries and put them in a bowl. I used three cups of strawberries and one cup of blueberries. Add two tablespoons of granulated sugar, a teaspoon of orange zest (I use Penzey’s orange peel), and a dash of cinnamon.
To me a dash is 2-3 taps on the cinnamon container and looks something like this:
Mix well and refrigerate for at least an hour so it will begin to make its own sauce. To put your shortcakes together slice a piece of angel food cake and put it on a plate. Add 2-3 healthy spoonfuls of your berry mixture, top with whipped cream and enjoy!
For the berries
For the cake
For the whipped cream