Friday, July 6, 2012

Strawberry Shortcake

The perfect light dessert for backyard dinners!


For the Angel Food Cake:

1 1/2 cups of egg whites
1 1/2 cups powdered sugar
1 cup flour
1 1/2 tsp cream of tarter
1TBS vanilla
3/4 cup sugar


Measure out the egg whites, and allow them to sit at room temp.  Sift flour and powdered sugar together.  Add the cream of tarter and vanilla to the egg whites, and beat on high with an electric beater.  When the eggs begin to form peaks, begin adding the sugar slowly.  Slowly fold in the four mixture to the egg mixture (about 1/4 at a time.) 

Pour the mixture into a bread pan. Cook at 350 for 40 minutes (or until the top springs back when touched.)

Serves 12
1 serving = 161 calories

To serve as shortcake:

Slice the angel food cake into thirds.  Layer whipped cream, sliced strawberries, and whipped cream (again)



Please share what you think about this recipe!

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