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, 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 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!)
To make this Angel Food Cake Strawberry Shortcake recipe, you will just need four ingredients…
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.
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.
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.
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.
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.
Here are a few things that is very handy when making Strawberry Shortcake Angel Food Cake:
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.
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