Go Back
Judy John

Citrus Angel Cake Strawberry Shortcake Recipe

This citrus angel cake strawberry shortcake features airy cake, fresh strawberries, and a bright citrus twist for a light, refreshing dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Angel Cake Base
  • 1 box angel food cake mix
  • 1 cup water
  • 1 tsp lemon or orange zest
Strawberry Layer
  • 1 1/2 cups fresh strawberries sliced
  • 2 tbsp sugar
Cream Topping
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1/2 tsp citrus zest

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Measuring Cups
  • Spatula
  • Cake Pan
  • Oven
  • Cooling Rack
  • Knife

Method
 

  1. Preheat oven to 350°F and prepare pan. Mix cake batter with citrus zest until airy.
  2. Bake until golden and springy. Cool completely before slicing.
  3. Mix strawberries with sugar and let juices develop.
  4. Whip cream with sugar and zest until soft peaks form.
  5. Layer cake slices with strawberries and cream. Serve immediately or chill lightly.

Notes

For softer texture, avoid overbaking cake. For cleaner slices, chill before cutting. Freeze briefly for easier assembly. Adjust citrus zest for flavor preference. Store refrigerated and consume within two days for freshness.