Ingredients
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
- Purchased Whipped Cream
Directions
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PREHEAT oven to 350°F.
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WHISK flour and salt in a small bowl.
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SET flour mixture aside.
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BEAT egg whites with an electric mixer in a medium bowl on low speed until egg whites are foamy.
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ADD cream of tartar.
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INCREASE speed of electric mixer to high.
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BEAT egg white mixture until soft peaks form.
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ADD sugar, several tablespoons at a time, WHILE beating.
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BEAT egg white mixture until stiff peaks form.
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ADD vanilla.
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BEAT egg white mixture until evenly combined.
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SIFT 1/3 of flour mixture over egg white mixture.
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FOLD flour mixture gently into egg white mixture.
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SIFT another 1/3 of flour mixture over egg white mixture.
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FOLD flour mixture gently into egg white mixture.
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SIFT remaining flour mixture over egg white mixture.
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FOLD flour mixture gently into egg white mixture.
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POUR cake batter into to an ungreased 10-inch tube pan (Bundt pan).
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BAKE about 40 minutes or until cake springs back when gently touched.
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INVERT pan.
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COOL for cool 1 hour or completely.
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INVERT pan.
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RUN A KNIFE around edges of cake pan to loosen.
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UNMOLD cake onto platter.
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REMOVE STEMS from strawberries.
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SLICE strawberries into quarters and place in a serving bowl.
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TO SERVE, top each slice of cake with desired amount of strawberries and a dollop of whipped cream.
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For more Strawberry Shortcake recipes, click here!
Nutrition
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 |