If you like light, fluffy, airy cake then this is the perfect version of strawberry shortcake for you! Angel food strawberry shortcake is so tasty yet light, you'll feel like your taste buds are floating on clouds.
- 1 Cup cake flour (not self rising)
- 1/4 Tsp. fine sea salt
- 1 1/2 Teaspoons cream of tartar
- 1 1/2 Cups sugar
- 1 Tsp. vanilla extract
- 12 large egg whites, at room temperature
- 1 Package (16 ounces) Driscoll's Strawberries
- Purchased Whipped Cream
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.
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