Angel Food Strawberry Shortcake Recipe
Presented by Driscoll's
PHOTO COURTESY OF DRISCOLL'S
Is there anything better than a tower of cake, crowned with a snow peak of whipped cream and a tumble of early-summer strawberries? Strawberry shortcake is one of the easiest summer desserts to make. It was in the kitchen with my mom that I first learned how fun it is to make our own strawberry shortcake from scratch (and the illicit joy of stealing strawberries from the container before they made it onto the plate.) For this year’s National Strawberry Shortcake day (June 14th), I’ll be making one of my mom’s favorite Strawberry Shortcake recipes with my littles and treating us all to the singular summer fun of sharing summer’s best dessert.
By: Joy Summers
Angel Food Strawberry Shortcake
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
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.
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.