Strawberry Shortcake

I love strawberries more than you can possibly understand. They are, without a doubt, my favorite food. Ever. I buy them year round, but nothing, and I mean nothing, beats a fresh picked locally grown strawberry. Ideally, these fresh picked berries would come from my own strawberry patch, but since I don’t have room for a strawberry patch, they come from my CSA or the farmers market. The ones for this particular recipe came from the CSA. 





This was the first batch of strawberries we got this summer and I decided to celebrate that by making my own version of strawberry shortcake. Please be advised, this is not an actual strawberry shortcake. I just call it that. What this actually is is angel-food cake, whipped cream, and strawberries. The best part of this is that it’s all homemade! 





That’s right, I made the angel-food cake. And, it was the best angel-food cake I’ve ever had. I imagined this would be really hard to make. It wasn’t, it was super easy.My only tips before the recipe are (1) get an angel food cake pan (2) this is not a time for the stand mixer and (3) get egg beater egg whites.


 Here’s the recipe (it’s from bettycrocker.com):

1 1/2 cups powdered sugar
1 cup cake flour
1 1/2 cups egg whites (12)
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt

Move oven rack to lowest position. Heat oven to 375ºF.

Mix powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.

Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10×4 inches. Cut gently through batter with metal spatula.

Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan.



I also made the whipped cream. It was my first time ever doing it. I may never eat cool whip again. It was truly amazing. Here’s the recipe (again from bettycrocker.com):

1 cup whipping cream
2 tablespoons granulated or powdered sugar
1 teaspoon vanilla
In chilled medium bowl, beat sweetened whipped cream ingredients on high speed until soft peaks form. 

For the berries, I didn’t make a syrup or anything. I just hulled and sliced them, then I put some sugar (maybe about half a cup-ish) on them. I covered them and let them hang out while the angel food cake was baking. End result was sweet slightly syrupy fresh strawberries. 

Amazing! 
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