angel food strawberry shortcake
Warm weather is for celebrating the summer berry and all its companions.
The best part of summer is picking fresh berries and using them in culinary creations or simply eating them fresh off the vine. While strawberries are readily available at your local grocer, picking them up at a farmers market or simply picking them yourself, supports the local farm and farmer.
Note: Angel Food Cake “sets” during the cooling process. Turn your cake upside down on wire rack to cool, otherwise your cake will collapse.
angel food strawberry shortcake
Angel Food Cake
- 1 3/4 c granulated sugar
- 1 c + 2 Tablespoons cake flour
- 1/4 teaspoon salt
- 12 large egg whites, room temperature
- 1 1/2 teaspoon cream of tartar
- 1 1/2 teaspoon vanilla extract (real if you have it)
- Bring your oven rack to the lower middle position and set oven to 325 degrees.
- Add sugar to food processor and pulse until fine and airy. Pour out and set aside 1 cup. Leave remaining sugar in processor.
- Add cake flour and salt to remaining sugar in the food processor and pulse 5 to 10 times until well mixed and light.
- Using a large bowl, mix egg whites and cream of tartar together with a whisk attached to a hand mixer. Mix on med-low, until foamy, about a minute.
- When mixture is foamy, slowly add the 1 cup of sugar you set aside earlier on med-high until soft peaks form. This takes about 5 to 6 minutes. Be careful not to beat too long. Peaks should be soft and droopy, not stiff. Stiff peaks will ruin your light and airy cake.
- Add vanilla and mix until just incorporated.
- Separate cake flour mixture into three parts. Using a fine mesh sifter, slowly sift mixture on to egg whites, gently folding with a spatula after each addition.
- Pour mixture into an ungreased 9″ or 10″ tube pan. Wiggle pan back and forth quickly on counter top to evenly distribute batter and smooth the surface.
- Bake 40-50 minutes, rotating pan half way through baking. Cake is ready when toothpick comes out clean.
- Remove from oven and cool cake in pan. Turn cake pan upside down on wire rack and cool completely for about 3 hours. Do NOT turn pan upright until cake has completely cooled.
- To remove cake, gently tap pan on counter and using a serrated knife, gently use around edge of pan to loosen cake.
- 1/2 quart fresh strawberries
- 1/4 cup granulated sugar
Note: Generally 2 Tablespoons sugar to 1/4 cup berries is the norm, add or subtract sugar to suit your taste or dietary needs.
- Wash and cut berries.
- In glass bowl, mix berries and sugar together, cover with plastic wrap and chill overnight.
- Stir well before serving.
- 1 cup cold heavy whipping cream
- 2 Tablespoons confectioners sugar
- 1/2 teaspoon vanilla or flavoring of your choice
- Add all ingredient to a cold mixing bowl. Using a hand mixer with whisk attachment, beat on high until medium to stiff peaks form, about 1 minute.
- Serve immediately.
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