These adorable strawberry shortcakes are made with mini angel food cakes. These single-serve desserts are perfect for a picnic or party on a warm summer day.

Carolyn Casner
Source:, July 2018


Recipe Summary

40 mins
1 hr 15 mins




Instructions Checklist
  • To prepare shortcakes: Preheat oven to 350 degrees F.

  • Stir flour, 1/4 cup sugar and salt together in a medium bowl. Place egg whites, vanilla and cream of tartar in a large mixing bowl. Beat with an electric mixer on medium speed until frothy. Add 1/4 cup sugar and beat on high speed until medium peaks form. Sift the flour mixture over the egg-white mixture. Using a rubber spatula, fold the wet and dry ingredients together until just combined.

  • Divide the mixture among the cups of an (unsprayed) regular muffin tin. They should be full. Bake until a toothpick inserted in a cupcake comes out clean, about 15 minutes. Let cool in the pan on a rack until completely cool.

  • Meanwhile, to prepare filling: Stir strawberries and 2 tablespoons sugar together in a medium bowl. Let stand until juicy, at least 20 minutes. Place cream in a large metal bowl. Beat with an electric mixer on high speed until soft peaks form. Add the remaining 1 tablespoon sugar and beat until stiff peaks form.

  • To assemble shortcakes: Run a knife around the outside edge of the shortcakes, then remove them from the pan. Cut the shortcakes in half horizontally. Spoon about 2 tablespoons of the strawberries (and juices) over each shortcake bottom and dollop about 2 tablespoons of the whipped cream on top. Replace the shortcake tops.


Tip: Superfine sugar is sugar that dissolves instantly. It is available in the baking section of most supermarkets, but if you can't find it, process regular granulated sugar in a food processor or blender until ground very fine.

To make ahead: Store the shortcakes in an airtight container at room temperature for up to 2 days.

Nutrition Facts

155 calories; protein 3.1g 6% DV; carbohydrates 19.7g 6% DV; exchange other carbs 1.5; dietary fiber 0.9g 3% DV; sugars 14.1g; fat 7.4g 11% DV; saturated fat 4.6g 23% DV; cholesterol 22.6mg 8% DV; vitamin a iu 298.5IU 6% DV; vitamin c 22.4mg 37% DV; folate 21.1mcg 5% DV; calcium 21.4mg 2% DV; iron 0.6mg 3% DV; magnesium 9.1mg 3% DV; potassium 131.1mg 4% DV; sodium 81.9mg 3% DV; thiamin 0.1mg 6% DV; added sugar 8g.

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Rating: 4 stars
I love angel food cake and have made them in cupcake but your recipe doesn t tell you to put a cupcake liner in the pan. So I fellowed the recipe and they did not come out easy! They taste great and it is a very easy recipe for everyone. Ja Read More