Angel Food Strawberry Shortcake
Time:55 minutes
Prep Time:
15 minutes
Cook Time:
40 minutes
Serves:
12
Ingredients
Cake
- 1 Cup cake flour (not self rising)
- 1/4 Tsp. fine sea salt
- 1 1/2 Tsp. cream of tartar
- 1 1/2 Cup sugar
- 1 Tsp. vanilla extract
- 12 large egg whites, at room temperature
Topping
- 1 Package (16 ounces) Driscoll's Strawberries
- Purchased Whipped Cream
Directions
- PREHEAT oven to 350°F.
- WHISK flour and salt in a small bowl.
- SET flour mixture aside.
- BEAT egg whites with an electric mixer in a medium bowl on low speed until egg whites are foamy.
- ADD cream of tartar.
- INCREASE speed of electric mixer to high.
- BEAT egg white mixture until soft peaks form.
- ADD sugar, several tablespoons at a time, WHILE beating.
- BEAT egg white mixture until stiff peaks form.
- ADD vanilla.
- BEAT egg white mixture until evenly combined.
- SIFT 1/3 of flour mixture over egg white mixture.
- FOLD flour mixture gently into egg white mixture.
- SIFT another 1/3 of flour mixture over egg white mixture.
- FOLD flour mixture gently into egg white mixture.
- SIFT remaining flour mixture over egg white mixture.
- FOLD flour mixture gently into egg white mixture.
- POUR cake batter into to an ungreased 10-inch tube pan (Bundt pan).
- BAKE about 40 minutes or until cake springs back when gently touched.
- INVERT pan.
- COOL for cool 1 hour or completely.
- INVERT pan.
- RUN A KNIFE around edges of cake pan to loosen.
- UNMOLD cake onto platter.
- REMOVE STEMS from strawberries.
- SLICE strawberries into quarters and place in a serving bowl.
- TO SERVE, top each slice of cake with desired amount of strawberries and a dollop of whipped cream.
For more Strawberry Shortcake recipes, click here!
