A soft tender white cake topped with light and airy whipped cream and sweetened fresh strawberries, this classic strawberry shortcake recipe is the perfect summer dessert!
Equipment
▢
1 10-inch tube pan
Ingredients
Angel Food Cake
▢1 ¾ cups (350 grams) granulated sugar
▢1 cup (120 grams) cake flour
▢2 cups egg whites , at room temperature (about 12 large eggs)
▢1 ½ teaspoons cream of tartar
▢¼ teaspoon fine sea salt
▢1 ½ teaspoons pure vanilla extract
Topping
▢1 pound strawberries , hulled and halved or quartered (depending on size)
▢¼ cup granulated sugar , plus more if needed
▢1 ½ cups homemade whipped cream , or store-bought whipped cream or cool whip
Instructions
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