Angel food cake can be a pain to make. It seems like everything is out to get you when you’re baking one: the weather (no humidity allowed), your bundt pan (must be non-reactive), even the cream of tartar (it must be fresh!). If your angel food cake has fallen, you haven’t failed. Furthermore, buying a store-bought cake isn’t giving up—it’s being smart. Be smart!
Store-bought angel food cake is your secret weapon to the easiest party dessert. Just slice it in half and fill the middle with whatever you heard desires. With peach season just around the corner, we were craving peaches. And what goes better with peaches than cream?
Angel Food Shortcake
Cook Time: 0 hours 7 mins
Total Time: 0 hours 20 mins
- 4 peaches, sliced thinly
- 4 tbsp. butter
- 1/3 c. brown sugar
- Juice of half a lemon
- store-bought angel food cake
- 1/4 c. toasted pecans
- 2 c. heavy cream
- 1/4 c. powdered sugar
- 1 tsp. vanilla
Caramelize peaches. Melt butter in a large skillet over medium heat. Add the peaches, brown sugar and lemon juice and sauté until the juices caramelize and the peaches soften, about 5-7 minutes.
Remove from heat. When cool enough to handle, chop about 1/2 c. to sprinkle over top of cake.
Make whipped cream. Place the heavy cream, sugar and vanilla in a stand mixer fitted with whisk attachment. Whip just until the cream reaches stiff peaks.
Assemble! Slice cake in half horizontally. Spread big dollops of whipped cream on top of bottom half to create a nice thick layer. Top with a layer of caramelized peaches. Replace the top half of the cake. Spread more whipped cream on the top. Garnish with chopped peaches and toasted pecans.