Mini Angel Food Strawberry Shortcakes

1. To prepare shortcakes: Preheat oven to 350 degrees F.

2. Stir flour, 1/4 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 1/4 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.

3. 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.

4. 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.

5. 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.

Tips

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.