Strawberry Shortcake -

Strawberry Shortcake

Dessert

A beautiful and delicious layered strawberry shortcake.

About 30 minutes

About 25 minutes

1Preheat oven to 350°F. Spray a standard jelly-roll pan with cooking spray, place a sheet of waxed paper on top, spray the waxed paper with cooking spray.

2Combine cake flour and confectioners' sugar in a small bowl. In a large bowl, use an electric mixer on High to beat together egg whites and salt until they form soft peaks.

3Add 2 Tbsp. granulated sugar at a time, beating well after each addition, until they form stiff peaks. Add vanilla, beat to combine.
4Sift 1/3 of dry ingredients at a time into egg whites, fold to combine after each addition. Pour evenly into pan and bake 25-30 minutes, until spongey. Cool on a wire rack.

5In a large bowl, use an electric mixer on medium to beat together cream and 2 Tbsp. granulated sugar, until it forms soft peaks. Set aside 3/4 cup. Add strawberries to remaining whipped cream, fold to combine.

6Cut cake into 3 strips. Layer cake, half of strawberry whip, another layer of cake, strawberry whip, last cake piece and plain whip. Halve reserved strawberries, place on top of cake and serve.

Serving Size: 1/8 of cake

Amount Per Serving:

Recipe Category: Dessert

Recipe Subcategory: Cakes and Cupcakes

Recipe Ethnicity: N/A

Dietetic Info:

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.