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Layered Strawberry Shortcake

Layered Strawberry Shortcake


  • 1- 2 pound container fresh strawberries - washed hulled & sliced
  • 1 - large tub whip topping- partially thawed
  • 1 - ready-made angel food cake


  • Set your whip topping on the counter to thaw while you prepare your strawberries
  • Prepare strawberries - set aside to dry a bit before assembling your cake
  • Place your cake on serving plate & slice in 3 even layers
  • Remove top 2 layers - set aside
  • Spread spoonfuls of whip topping on bottom layer- top with slices of strawberries
  • Add second & third layers & repeat with whip topping & strawberries for each.
  • Place in freezer to keep it from melting & sliding apart until you are ready to serve
  • OR serve immediately