strawberry shortcake
Ingredients:
  • (2/3 cup) cake flour (not self-rising)
  • (2/3 cup) confectioners’ sugar
  • (8 large) egg whites
  • (1/4 tsp.) salt
  • (2/3 cup) granulated sugar
  • (2 Tbsp.) sugar
  • (2 tsp.) vanilla extract
  • (1 lb.) strawberries, hulled and sliced (set aside 5 or
    6 whole)
  • (1 cup) heavy cream, substitute whipping cream
Servings

8

Dessert

Strawberry Shortcake

A beautiful and delicious layered strawberry shortcake.

Preparation Time

About 30 minutes

Cook Time

About 25 minutes

    Instructions

  1. 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.
  2. 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.
  3. 3Add 2 Tbsp. granulated sugar at a time, beating well after each addition, until they form stiff peaks. Add vanilla, beat to combine.
  4. 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.
  5. 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.
  6. 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.

Nutritional Information

Serving Size: 1/8 of cake



Amount Per Serving:

  • Calories 285
  • Total Fat 11 g
  • Total Carbohydrate 41 g
  • Protein 5 g
  • Cholesterol 41 mg
  • Sodium 140 mg
  • Fiber 1 g

Additional Information

Recipe Category: Dessert

Recipe Subcategory: Cakes and Cupcakes

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Eggs, Dairy

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