Strawberry Shortcake With Angel Food Cake
Hey guys! We return with an amazing topic about angel food cake. This is “Strawberry Shortcake With Angel Food Cake”. As always, read the text, share it to your friends and comment us in solsarin.
Angel food cake
Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar, is commonly added. It differs from other cakes because it uses no butter. Its aerated texture comes from whipped egg white. Angel food cake originated in the United States and first became popular in the late 19th century. It gained its unique reputation along with its name due to its light and fluffy texture.
Strawberry Shortcake
Strawberry Shortcake is a great summer dessert using bright fresh berries. Light & sweet angel food cake is toasted and layered with whipped cream, which is a delicious twist on the typical strawberry shortcake recipe.
Angel Food Cake is one of my husband’s favorite recipes that his grandma would make every summer with fresh strawberries and whipped cream on top.
I remember he was always loved when she made that cake. (That cake was delicious! For some reason this is one cake I have yet to perfect..it can be a bit tricky to make – I am still trying to get that one right!)
Strawberry Shortcake Ingredients
To make this Angel Food Cake Strawberry Shortcake recipe, you will just need four ingredients…
- Store-Bought Angel Food Cake (Unless you prefer to make it yourself)
- Fresh Strawberries (And blueberries to make a Memorial Day or Fourth of July – Red, White, and Blue Shortcake.)
- Sugar
- Whipped Cream
I love to make this Strawberry Shortcake recipe over the summer using fresh strawberries. There is just something about freshly picked strawberries that is so summery and delicious.
How to Make It
The first step is to prepare the strawberries. They will need to sit in the fridge for at least two hours, so this will need to be done first.
How to Prepare the Strawberries:
Wash the strawberries & take off the stems. Pat them dry with a paper towel. Let them sit on a paper towel to fully dry.
Slice the strawberries in half and then into thin slices. While doing this, cut off the very top of the strawberries and discard them.
Place the sliced strawberries in a bowl with one tablespoon of granulated sugar. Mix together the berries and sugar, cover them, and place them in the refrigerator for two hours.
By doing this, you bring out the sweetness of the strawberries, soften them up and also create a sweet strawberry syrup. It is best to do the strawberries ahead of time as they need to sit in the refrigerator with the sugar for two hours.
Instructions
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Wash the fruit and pat dry. Slice strawberries and place into a bowl. Add in the sugar and gently stir together. Cover and place in the refrigerator for two hours.
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Preheat oven to 375 degrees.
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Cut the angel food cake into cubed pieces and place them onto a baking sheet covered with parchment paper.
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Bake for 8-10 minutes until they are slightly toasted.
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Remove from oven and cool.
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In clear glasses, layer the angel food cake, strawberries and whipped cream. Repeat layer once again and top with whipped cream.
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Serve immediately.
Notes
Prepare the strawberries two hours before you want to make and serve the dessert. They need time to sit in the sugar to bring out their sweetness.
Make sure the cubed cake pieces are spread out on your baking sheet in a single layer so that they toast evenly. You might want to do two batches or use two baking sheets.
Assemble the dessert when you are ready to serve it. If it is made earlier, the strawberries can make the cake soggy and whipped cream might flop on you.
The recipe is made for four individual serving glasses. If you want to serve more than four people, increase the amount accordingly.
To make this for a crowd, it can also be made in a trifle bowl. You will need to double or triple the recipe, depending on the size of your bowl.
Strawberry Shortcake Angel Food Cake is a fun twist to the traditional Strawberry Shortcake. Angel food cake is used as the base instead of biscuits, and topped with sweetened strawberries and whipped cream. The product is a light, airy, fruity dessert perfect for the Spring and Summer.
STRAWBERRY SHORTCAKE USING ANGEL FOOD CAKE
Instead of using the denser cakes, I really enjoyed using angel food cake to make strawberry shortcakes because I love the lighter texture cake combined with cool whip or whipped cream and juicy fresh strawberries.
Strawberry Shortcake Angel Food Cake also a lower carb/fat option compared to traditional strawberry shortcakes. Which means it allows me to indulge guiltlessly and have a second (or third) slice if I want to. Or at least I like to tell myself so.
Along with Peach Crisp and Banana Pudding, Angel Food Cake Strawberry Shortcake is considered to be a signature summer dessert in our household.
EQUIPMENT NEEDED
Here are a few things that is very handy when making Strawberry Shortcake Angel Food Cake:
- Tube pan – cake pan with a hole in the middle. This is fairly inexpensive and I highly recommend using this. Bundt pan does not work the same way. It is very hard to remove the light, airy cake from a bundt pan.
- Food processor – this is needed to pulse the sugar mixture so that your Strawberry Shortcake Angel Food Cake is very fine and light. Blender works too if you don’t have a food processor.
- Sifter – used to sift pulsed granulated sugar, so that the cake is light and airy!
- Stand mixer or hand mixture – electric mixers helps with beating the egg whites and making it airy and fluffy. It’s pretty hard to do this with a hand mixer.
- Cooling rack – helps with cooling off the cake.
- Egg separator – optional item but nice to have if you have trouble separating egg whites from yolks. I’ve personally never owned these and just use my two hands!
How Long Will Angel Food Cake Last?
Angel food cake will stay fresh for 1-2 days at room temperature.
Or it may be stored for up to one week in the refrigerator.
Angel food cake also freezes very well.
Wrap it tightly in plastic wrap, no matter where you decide to keep it.
Ingredients
Angel Food Cake
- 1 Cup Cake Flour
- 1 1/2 Cups Sugar
- 12 Large Egg Whites room temperature
- 1 Teaspoon Cream of Tartar
- 1/4 Teaspoon Salt
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Almond Extract
Strawberry Shortcake
- 4-5 Cups Strawberries sliced
- 2 Tablespoons Sugar
- Homemade Freshly Whipped Cream
Instructions
Angel Food Cake
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Heat the oven to 325 degrees.
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Get out a large tube pan 9″ and if the bottom is not removable, line the bottom with parchment paper.
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Whisk the flour and 3/4 cup of the sugar together.
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Place the remaining 3/4 cup of sugar in a small bowl next to your mixer.
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Beat the egg whites in the bowl of a standing mixer on low speed until they are just broken up and begin to froth.
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Add the cream of tartar and salt and beat at medium speed until the whites form very soft peaks.
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With the mixer still going, beat in the remaining sugar, 1 tablespoon at a time, until the whites are shiny and form soft peaks.
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Add the vanilla and almond.
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Beat until blended in.
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Place the flour and sugar mixture in a sifter, a little at a time, and fold into the whites.
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Gently scrape the batter into the pan without getting it all over the sides of the pan.
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Rap the pan on the counter a few times to get out any bubbles.
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Bake 50-60 minutes or until golden and the top springs back.
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Remove from the oven and turn over to rest on a bottle or if the pan has prongs on the sides just flip it over to stand upside down until completely cool, 2-3 hours.
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Carefully run a knife along the sides of the pan and slide it out, removing the cake from the bottom or parchment as well.
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Rest bottom side up and serve the same day.
Strawberry Shortcake
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Whip up fresh whipped cream (heavy cream beat until soft peaks start to form, add powdered sugar to taste and whip again), and place in a small bowl.
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In another bowl, add half of the sliced strawberries and smash, leaving big and small chunks.
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Stir in the remaining strawberry slices and sugar.
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Allow to sit for at least 30 minutes.
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Slice the cooled angel food cake with a serrated knife.
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Spoon some of the strawberries over the cake, add whipped cream and top with a few more strawberries.
