This is my take on a lighter version of Strawberry Shortcake, now when I say lighter I mean in the density of the cake. Traditional shortcake or the common substitute of pound cake is more dense then Angel Food cake. One of the nice things about Angel Food cake is; if you don’t want to make your own or if you don’t have the time you can usually find one in the bakery department of your local grocer. The egg white only cake cuts some of the calories out of enjoying this dessert and it blends nicely with fresh or frozen fruit although I prefer fresh.
To make this take on an old classic; slice the Angel food cake into three or four donut shaped rounds. Start by placing the first round (bottom side of cake) onto your decorative serving platter or pedestal then add a layer of Chantilly Cream and then a layer of freshly sliced strawberries, repeat this process for remaining layers of cake. If you prefer the ‘whole’ cake look remember to fill in the center hole of each layer as you go, I used extra strawberry slices and cream for filling.
The cookies used around the cake in my post are Artisan Rolled Wafer cookies. They come in many variety’s of flavor and size and are a unique decorative touch to a very common dessert. I also made a homemade Chantilly Cream for this cake, I use a little bit of meringue powder to stiffen the cream so that it holds up between the layers and doesn’t separate with the juice from the fresh strawberries. It is a fun cake to make whether using store bought or baking your own, a guaranteed treat to impress your guests.