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 not one to be missed.
Honestly, who really needs a holiday to celebrate sweet juicy strawberries, light and fluffy angel food cake, and creamy whipped cream (I really need to come up with some new adjectives. Stop shaking your head in agreement!). No need to celebrate perfection!
Now some would argue that strawberry shortcakes are made with biscuits or pound cake. While I enjoy the other two, homemade angel food cake is in a category of its own. It is light, moist and so delicate.
Thank you Dricoll’s Berries for including The Seaside Baker in #StrawShortcake!
- 1 cup all purpose flour
- 1/4 cup corn starch
- 1 and 3/4 cup sugar
- 1/4 teaspoon salt
- 1 and 1/2 cups egg whites (I needed 10 eggs)
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla
- 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- 8 oz jars
Preheat your oven to 325 degrees. Line 2 cupcake pans with cupcake papers
In a bowl combine flour, cornstarch, salt, and sugar. Using a wire whisk, mix up the ingredients for about 3 minutes (or sift all ingredients at least twice).
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 stiff peaks form (but do not overbeat).
Add flour mixture to beaten egg whites and gently fold in until combined.
Pour batter into cups 3/4 full.
Bake for 16 minutes. Cool completely.
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, remove cupcakes from their wrappers and dice 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.
I was not compensated for this post, however I did participate with other San Diego food bloggers and received coupons and a gift card to purchase some of the ingredients.