Angel Food Shortcakes

Angel food cake layers are topped with a fresh strawberry topping that sparkles with a hint of balsamic vinegar.


  • 1   orange
  • 1 package (16 ounces) angel food cake mix
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups water
  • 1 cup sliced almonds
  • 1 1/2 teaspoons powdered sugar (optional)
  • 1 container (1 pound) strawberries, hulled and sliced
  • 1/4 cup sugar-free strawberry preserves
  • 1 tablespoon balsamic vinegar
  •  Thawed, frozen whipped topping (optional)
  •  Orange slices and additional orange zest (optional)


  1. For cake, preheat oven to 350°F. Line Large Bar Pan with a 13-inch piece of Parchment Paper. Using Zester/Scorer, zest orange to measure 1 tablespoon zest. In large bowl, combine cake mix, flour, water and zest. Beat at low speed of electric mixer until moistened. Increase speed to medium; beat 1 minute. Pour batter into pan, spreading evenly. Sprinkle almonds evenly over batter. Bake 30-33 minutes or until top springs back when lightly touched with fingertip. Remove from oven to Stackable Cooling Rack. Cool 10 minutes. Using edges of paper, carefully lift cake from pan onto cooling rack; cool completely.

  2. Place an additional 18-inch piece of Parchment Paper over cake. Place cooling rack over cake and carefully invert cake. Peel Parchment Paper from bottom side of cake; discard. Place Large Grooved Cutting Board over cake and invert again so cake is topside up; discard Parchment Paper. Sprinkle powdered sugar over cake using Flour/Sugar Shaker, if desired. Cut cake into 2 1/2-inch squares using Bread Knife.

  3. For topping, in Small Batter Bowl, combine strawberries, preserves and vinegar; mix gently. Let stand 15 minutes.

  4. For each serving, place one cake square on dessert plate; top with 1/4 cup strawberry mixture. Top with second cake square. Garnish with whipped topping, orange slices and additional orange zest, if desired.


  • 12  servings

Nutrients per serving:

Calories 210 (20% from fat), Total Fat 5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 39 g, Protein 5 g, Sodium 340 mg, Fiber 2 g

U.S. Diabetic exchanges per serving:

1 1/2 starch, 1 fruit, 1/2 fat (2 carb) 

Cook's Tips:

This cake is best when prepared and served the same day.

Look for plump, ripe but firm strawberries with bright green tops. Refrigerate them in their original container after purchasing.

Gently wash the berries before hulling with the The Corer™ so they don't become waterlogged. Spread the berries over a paper towel, pat dry and remove hulls. Place each strawberry stem side down in the Egg Slicer Plus® and slice.

Strawberry preserves or jelly can be substituted for the sugar-free strawberry preserves, if desired.

For a pretty garnish, fill the Easy Accent® Decorator with whipped topping and pipe a rosette onto each serving.

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