Summer is here, and Strawberry Shortcakes in a Jar are perfect for serving up at all your backyard barbecues, picnics, and pool parties. These adorable individually portions are as easy to transport as they are to eat, so you can even pack them and take to potlucks or on picnics.
Do you know what today is? It is National Strawberry Shortcake Day. Wooohhooo! I am not sure who comes up with these national food days, but today’s is definitely not one to be missed.
But who really needs a special holiday to celebrate sweet juicy strawberries, light and fluffy angel food cake, and creamy whipped cream? Strawberry shortcake is something I will happily make and eat all year long. And when summer finally comes along and brings us its bounty of delicious ripe strawberries, well….that is when strawberry angel food cake really shines.
What is Strawberry Shortcake?
Now it’s true that “real” strawberry shortcake is made with sweet biscuits or sometimes even a slice of pound cake. And while I enjoy the other two, I think that strawberry shortcake made with homemade angel food cake is in a category all of its own. Light, so moist, and perfectly delicate, angel food cake is an ideal accompaniment to those juicy strawberries and that light-as-a-cloud whipped cream. So good!
The Secret To Baking Angel Food Cake
Making your own angel food cake may seem complicated, but it really is one of the easier cakes to make. It requires not much more than whipping egg whites and then carefully folding in the flour. So what is the secret to ensuring your angel food cake turns out perfectly light and airy? It’s all about the pan.
You want to make sure to use a tube pan with a center tube that is as tall (if not a bit taller) than the sides. This allows you to turn the pan upside down in order to cool and then easily remove the finished cake. This tube pan is the one I like to use when baking angel food cake.
Tips for Making Strawberry Shortcakes in a Jar
- Even though homemade angel food cake is hard to beat, you can certainly use store-bought angel food cake instead.
- Serve your strawberry angel food cake in mini glass jars as gorgeous individual desserts. Perfect for entertaining, since you can assemble them in advance and then serve when needed. And I don’t know why, but anything in a cute glass jar is so much more appealing!
- You can easily transform this strawberry angel food cake into a mixed berry trifle by adding in fresh blueberries, raspberries and blackberries.
More Delicious Berry Desserts
A delicious summer treat that is great for serving individually in jars or as a beautiful trifle!
- 1 cup cake flour
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 1/2 cups egg whites approximately 12 eggs
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla paste or extract
- 1 pound of strawberries chopped plus more for garnish
- 1 tablespoon sugar
- 1 pint of cold heavy whipping cream cream
- 1/4 cup sugar
- 10 4oz jars
Preheat your oven to 325 degrees.
Sift together flour and salt. Set aside.
In the bowl of your mixer, beat egg white on medium until frothy.
Once frothy, add cream of tartar and increase mixer speed to high. Beat until soft peaks form.
Increase mixer to medium high and begin adding sugar in 1 tablespoon increments every 30 seconds or so. Once all sugar has been added, continue beating egg whites until stiff peaks form.
Add flour mixture to beaten egg whites and gently fold in until combined.
Fold in vanilla.
Spoon batter into non-greased 12-cup bundt pan.
Bake for 1 hour. Cool for about 5 minutes then invert pan onto a cooling rack and allow to naturally release from pan while cooling.
Dice strawberries and sprinkle with sugar 10 minutes before assembling.
Combine cold heavy whipping cream and sugar in a bowl and beat on high until stiff peaks form.
To assemble, dice cake into 1 inch cubes.
Add a spoonful of strawberries to the bottom of the jar followed by a few cubes of angel food cake and finally a spoonful of whipped cream.
Repeat until jars are full.
If desired, pipe whipped cream at the top and finish off with a sliced strawberry.
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