Nutrition per serving may change if servings are adjusted.
½ cup cake flour
½ cup superfine sugar, divided (see Tip)
¼ teaspoon salt
6 large egg whites, at room temperature
1 teaspoon vanilla extract
½ teaspoon cream of tartar
1 pound strawberries, trimmed and chopped
3 tablespoons superfine sugar, divided
1 cup heavy cream
To prepare shortcakes: Preheat oven to 350°F.
Stir flour, ¼ cup sugar and salt together in a medium bowl. Place egg whites, vanilla and cream of tartar in a large mixing bowl. Beat with an electric mixer on medium speed until frothy. Add ¼ cup sugar and beat on high speed until medium peaks form. Sift the flour mixture over the egg-white mixture. Using a rubber spatula, fold the wet and dry ingredients together until just combined.
Divide the mixture among the cups of an (unsprayed) regular muffin tin. They should be full. Bake until a toothpick inserted in a cupcake comes out clean, about 15 minutes. Let cool in the pan on a rack until completely cool.
Meanwhile, to prepare filling: Stir strawberries and 2 tablespoons sugar together in a medium bowl. Let stand until juicy, at least 20 minutes. Place cream in a large metal bowl. Beat with an electric mixer on high speed until soft peaks form. Add the remaining 1 tablespoon sugar and beat until stiff peaks form.
To assemble shortcakes: Run a knife around the outside edge of the shortcakes, then remove them from the pan. Cut the shortcakes in half horizontally. Spoon about 2 tablespoons of the strawberries (and juices) over each shortcake bottom and dollop about 2 tablespoons of the whipped cream on top. Replace the shortcake tops.
Tip: Superfine sugar is sugar that dissolves instantly. It is available in the baking section of most supermarkets, but if you can't find it, process regular granulated sugar in a food processor or blender until ground very fine.
To make ahead: Store the shortcakes in an airtight container at room temperature for up to 2 days.
155 calories;7 g fat(5 g sat); 1 g fiber; 20 g carbohydrates; 3 g protein; 21 mcg folate; 23 mg cholesterol; 14 g sugars; 8 g added sugars; 299 IU vitamin A; 22 mg vitamin C; 21 mg calcium; 1 mg iron; 82 mg sodium; 131 mg potassium
I love angel food cake, and have made them in cupcake but your recipe doesn’t tell you to put a cupcake liner in the pan. So I fellowed the recipe and they did not come out easy! They taste great and it is a very easy recipe for everyone. Ja