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Angel Food Strawberry Shortcake

  • Prep Time
    Prep Time: 15 minutes
  • Cook Time
    Cook Time: 40 minutes
  • Serves
    Serves: 12
Cake
  • 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
Topping
  • 1 Package (16 ounces) Driscoll's Strawberries
  • Whipped Cream
Cake
  • Preheat oven to 350°F. Whisk together flour and salt in a small bowl.
  • Beat egg whites with an electric mixer on low speed until foamy. Add cream of tartar and increase speed to high. Beat until soft peaks form. Add sugar, several tablespoons at a time, beating until stiff peaks form. Add vanilla and beat until evenly combined.
  • Sift flour mixture over egg whites in 3 separate additions, folding gently between each addition. Transfer mixture to ungreased 10-inch tube pan. Bake about 40 minutes or until cake springs back when gently touched. Invert pan and let cake cool 1 hour or completely. Run a knife around edges of pan to loosen. Unmold.
Topping
  • Slice entire package of strawberries and place in a bowl. To serve, top each slice of cake with desired amount of sliced strawberries and a dollop of whipped cream.
  • For more Strawberry Shortcake recipes, click here!
Serving Size:

60.93g

Calories 112.02
Total Fat 0.13 g
Saturated Fat 0.01 g
Cholesterol 0.00 mg
Sodium 95.19 mg
Total Carbohydrates 25.60 g
Dietary Fiber 0.16 g
Protein 4.34 g

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