Hi friends! For those of you who live in the US – I hope you had a fabulous 4th of July last week! I know we did – I took some time off work, spent time with family – it was fantastic! If you follow me on Instagram, you might have seen a sweet little cake that I shared. One of my husband’s favorite desserts, actually one of the only desserts he will eat, is strawberry shortcake. Now over the years I have made it a NUMBER of different ways, but this time I wanted to make a fun “layered” shortcake for fun. And I love how it turned out visually…and it tasted amazing…and it was REALLY easy, so I wanted to share it with you!
Easy Layered Strawberry Shortcake
- Box Angel Food Cake
- Vanilla Cool Whip Frosting
- Sliced Strawberries
I used frozen sliced strawberries, so the night before I thawed them a bit and covered them with a little sugar and a dash of vanilla, covered them and left overnight in the refrigerator.
Bake three 8-inch layers of angel food cake and set aside to cool.
Once cool and you're ready to serve, cover a first layer of angel food cake with strawberries and juice, topped with Cool Whip frosting.
Repeat with another layer of angel food cake, strawberries and frosting.
Top with final layer of angel food cake and top with the rest of the Cool Whip frosting.
So easy but so beautiful and just so tasty! It was a big hit with the family, and with my biggest strawberry shortcake critic – my husband! I will definitely make this again. Now I used Cool Whip frosting because I love the taste of Cool Whip but you could also use fresh whipped cream. That would be tasty too!
And if you’re like me – and you’re making this for the 4th of July – then why not make it festive? I added a few sparkly red, white and blue stars as toppers. Yummy AND patriotic – perfect!
So what did you do for the 4th? Do you have a go-to recipe or dessert for get-togethers? I’d love to know!