Angel food cake and I go way back. Like, roll my socks, scrunci on the wrist, and feathered bangs way back. Tell me you all rolled your socks too! It was kind of the coolest and I totally hope it never, ever comes back. I love the past, but the 80’s and 90’s I suggest we just skip over those fashions. Oh gosh, please let us skip those! But before I get distracted, fool proof angel food cake should be on your must make list! As well as this strawberry shortcake.
Ever since I was a little girl I have loved angel food cake. I even loved those little packages with the processed angel food cake sitting on cardboard. Remember those? I bet they still sell them. They were kind of little donut shapes but without that hole in the center. Man, I loved those. But there is nothing better than making your own and guess what, it’s actually way easier than you think to make it! If you follow this recipe perfectly it will totally turn out.
The Secret to Perfect Strawberries
This is the best part, once you’ve got the cake you can bust out the best strawberry shortcake ever. Do you know the secrets to the best strawberry shortcake? Let me just tell you. First, always use homemade angel food cake. Second! Always smash half of the strawberries, toss them with the sliced strawberries and add a little sugar. Let that sit for a bit because trust me, it makes shortcake 1000 times better to have that juicy mixture on the cake. And last, but certainly not least, please fresh whip some cream instead of buying store bought. ESPECIALLY the squirt kind. And take it from me, a strawberry shortcake expert, that is how you make the best classic strawberry shortcake. Another time we will chat about how to take it up a notch. And I’m not talking about those lemon strawberry shortcakes, but hot dang those are good too!!
- 1 Cup Cake Flour
- 1½ Cups Sugar
- 12 large Egg Whites, room temperature
- 1 Teaspoon Cream of Tartar
- ¼ Teaspoon Salt
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Almond Extract
- 4-5 Cups Strawberries, sliced
- 2 Tablespoons Sugar
- Homemade Freshly Whipped Cream
- Heat the oven to 325 degrees.
- Get out a large tube pan 9" and if the bottom is not removable, line the bottom with parchment paper.
- Whisk the flour and ¾ cup of the sugar together. Place the remaining ¾ cup of sugar in a small bowl next to your mixer.
- Beat the egg whites in the bowl of a standing mixer on low speed until they are just broken up and begin to froth. Add the cream of tartar and salt and beat at medium speed until the whites form very soft peaks. With the mixer still going, beat in the remaining sugar, 1 tablespoon at a time, until the whites are shiny and form soft peaks. Add the vanilla and almond. Beat until blended in. Place the flour and sugar mixture in a sifter, a little at a time, and fold into the whites. Gently scrape the batter into the pan without getting it all over the sides of the pan. Rap the pan on the counter a few times to get out any bubbles. Bake 50-60 minutes or until golden and the top springs back.
- Remove from the oven and turn over to rest on a bottle or if the pan has prongs on the sides just flip it over to stand upside down until completely cool, 2-3 hours.
- Carefully run a knife along the sides of the pan and slide it out, removing the cake from the bottom or parchment as well. Rest bottom side up and serve the same day.
- Whip up fresh whipped cream (heavy cream beat until soft peaks start to form, add powdered sugar to taste and whip again), and place in a small bowl.
- In another bowl, add half of the sliced strawberries and smash, leaving big and small chunks. Stir in the remaining strawberry slices and sugar. Allow to sit for at least 30 minutes.
- Slice the cooled angel food cake with a serrated knife.
- Spoon some of the strawberries over the cake, add whipped cream and top with a few more strawberries. Eat immediately.