Light is a relative term when you’re talking about whipping up 1 ½ cups of heavy cream and embellishing the dessert with a scoop of ice cream. Be that as it may, angel food cake is made with egg whites only and no added fat, so maybe everything balances out.
Click here to see 7 Summer Shortcake Recipes
1 h 10 m, plus 2 h chilling
This recipe uses just a little bit of vanilla bean, so it’s the perfect opportunity to recycle a pod you’ve already scraped clean. If you don’t have a piece of vanilla bean lying around, you may substitute 1⁄2 teaspoon vanilla extract.
For the shortcake
- 2 Cups chopped rhubarb
- 2 Cups halved strawberries, plus 8 halved strawberries for garnish
- 2/3 Cups plus 2 tablespoons sugar
- 2/3 Cups freshly squeezed orange juice (2 to 3 oranges)
- 1/2 Teaspoon ground cinnamon
- One 1-inch of vanilla bean, split lengthwise in half
- 1 1/2 Cup heavy cream
- 1/4 Teaspoon vanilla extract*
- Pastel Angel Food Cake
- 3 Cups vanilla ice cream
For the Pastel Angel Food Cake
- 3/4 Cups unsweetened blackberry juice or tart cherry juice
- 3/4 Cups cake flour
- 1/4 Teaspoon salt
- 1 cup egg whites ( from 6-8 eggs)
- 1/2 Teaspoon cream of tartar
- 2/3 Cups sugar
- 1 Teaspoon vanilla extract
Calories Per Serving489
Folate equivalent (total)52µg13%
- For the filling
- 1 1/2 pounds rhubarb, trimmed and cut into 3/4-inch pieces (about 4 cups)
- 1/3 cup sugar
- 2 tablespoons fresh orange juice
- 1 pint strawberries, hulled and sliced
- For the shortcakes
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 tablespoon double-acting baking powder
- 1 1/2 teaspoons cardamom
- 1 1/2 tablespoons freshly grated orange zest
- 1/2 stick (1/4 cup) cold unsalted butter, cut into bits
- 2 tablespoons cold vegetable shortening
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla
- 1 cup well-chilled heavy cream
- 1 to 2 tablespoons sugar, or to taste
- 1/2 teaspoon orange-flower water (available at specialty foods shops) or vanilla, or to taste
- Make the filling:
- In a heavy saucepan combine the rhubarb, the sugar, and the orange juice and simmer the mixture, stirring occasionally, for 5 to 10 minutes, or until the rhubarb is tender. Transfer the mixture to a bowl, stir in the strawberries, and let the mixture cool. Chill the filling, covered, for at least 2 hours or overnight.
- Into a bowl sift together the flour, the sugar, the salt, the baking powder, and the cardamom and blend in the orange zest, the butter, and the shortening until the mixture resembles meal. In a small bowl whisk together the milk, the egg, and the vanilla, add the milk mixture to the flour mixture, and stir the mixture with a fork until it just forms a dough. Turn the dough out onto a floured surface and knead it gently for 20 seconds. Pat the dough into a 6-inch round, cut it into 6 wedges, and transfer the wedges to a buttered baking sheet. Bake the shortcakes in the middle of a preheated 425°F. oven for 12 to 15 minutes, or until they are golden, transfer them to a rack, and let them cool.
- In a bowl with an electric mixer beat the cream until it just holds soft peaks and add the sugar, beating. Beat in the orange-flower water and beat the cream until it holds stiff peaks. Split the shortcakes horizontally with a fork, arrange the bottom halves on 6 plates, and spoon the filling over them. Spoon the whipped cream over the filling and cover it with the top halves of the shortcakes.
Why You Need Strawberry Angel Food Cake In Your Life
A good fresh strawberry dessert recipe is one of my favorites this time of year. While the strawberries aren&rsquot ripe for picking YET in Ohio, I do know that they are in other parts of the country, which has me thinking about strawberry desserts like strawberry rhubarb pie. And because I see the prices drop at our area grocery stores, I wanted to make a fun dessert that was very easy but used fresh strawberries!
- Fresh strawberries. When strawberries are in season they are the best! This is a unique strawberry dessert that uses only 1 pound of fresh strawberries.
- Easy to pull together. This dessert is super simple to make and a great one to have the kids join in on!
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Fortunately, strawberry season is in full swing, and rhubarb is still hanging around the market, so I was able to make this cake happen, just a little later than scheduled!
The base of this cake is a White Chocolate Buttermilk Cake that comes from Desserts by the Yard. Sherry Yard is a pastry genius who knows her way around a cake recipe, I tell you what. This recipe is more work than your typical cake—it requires melting and cooling white chocolate, plus whipping egg whites into a meringue and folding it into the batter. It’s a little high maintenance, is all I’m saying. But it’s totally worth it, because the cake layers are so moist and flavorful, balancing the tanginess of buttermilk with the sweetness of white chocolate.
The biggest selling point for this cake recipe, though, is that it stays soft and moist in the refrigerator. So many cakes get dense and hard when refrigerated, but this one is still dreamy and pillowy soft, which is a necessity when dealing with a whipped cream cake that needs near-constant refrigeration. Of course you’re free to substitute any cake recipe or cake mix you’d like, but I don’t think you can do better than this one.
The cake is filled with tangy rhubarb curd and sliced fresh strawberries. Rhubarb curd is almost as easy to make as lemon curd, and it made me rethink every toast-topping decision I’ve ever made. Here I am, putting avocado on my toast every morning like a sucker, when I could be enjoying rhubarb curd toast instead. It’s thick and rich, with the perfect balance of sour and sweet. I also had some homemade rhubarb jam I snuck into the middle layer, but I left that out of the recipe, because it’s just as good with just curd + berries.
And the strawberry decorations on the outside! As regular readers might recall, I’m a little wary of naked cakes and have to clothe my cakes, just a bit, so that I feel comfortable. What can I say, I’m a cake prude. I like a little somethin’-somethin’ around the outside! So for this nearly naked cake, I made sure my whipped cream layers were nice and tall, and then stuck thinly sliced strawberries all along the outside of the cake. It added some visual interest and a lot of color. If you’re going to be making the cake a day or two in advance, I’d recommend waiting until shortly before serving to add the berries, since they will start to look wilted over time.
I admit I went a little crazy on top of the cake. Whipped cream! Flowers! Berries! Mint leaves! White chocolate curls! Miniature toy poodles! Everyone pile on! It’s a little excessive, but isn’t that what celebration cakes are supposed to be? Nothing says “I love you, thanks for fathering my child, enjoy your nap because you won’t get another one for 364 days” like a big pile of beautiful things on top of a cake. We ate it the week after Father’s Day, but it still felt like a gift. It was perfect.
Angel Food Cake Loaf
- Yield: 8 servings
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
- 1/2 cups cake flour
- 3/4 cups white sugar
- 1/4 teaspoon salt
- 7 large egg whites
- 1 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Note: click on times in the instructions to start a kitchen timer while cooking.
Pre-heat oven to 325 degrees,
Make sure your pan, stand mixer, sifter and whisks is dry and clean and without grease or the loaf won't rise.
Sift the flour, sugar and salt together in a large bowl.
Add the egg whites to your stand mixer and on high speed beat the egg whites to stiff peaks.
Add in the cream of tartar, vanilla and almond extracts and beat until they're just combined.
Fold the dry ingredients into the egg whites with a spatula then pour the batter into your loaf pan.
Flip your cake pan over and rest the edges over two same sized cans or invert on a wire cooling rack and cool completely before removing from loaf pan.
Yield: 8 servings, Amount per serving: 117 calories, Calories: 117g, Carbohydrates: 25g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Sodium: 117mg, Potassium: 112mg, Fiber: 1g, Sugar: 19g, Calcium: 2g, Iron: 1g
All images and text © for Dinner, then Dessert.
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Strawberry Rhubarb Shortcakes
When I think of spring and summer, one dessert that comes to mind is shortcake. Typically, shortcake is served with strawberries and whipped cream, but today I&rsquom switching things up and making Strawberry Rhubarb Shortcakes.
In a recent post, I showed you how to make Strawberry Rhubarb Pie Filling and suggested a few creative and tasty ways to use that recipe. One of my suggestions was to spoon the filling over homemade shortcakes and top them with freshly whipped cream for a delightful and unique treat.
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As I&rsquove said many times on Inspired by Charm, strawberry and rhubarb pair wonderfully together. This shortcake recipe proves that yet again.
And yes, you can make shortcake at home. It is SO EASY! Earlier this year I bought this special shortcake pan, which I&rsquove used multiple times since. (Do you remember earlier this spring when I made these Blueberry Shortcakes?) You can find the pan here if you&rsquore looking to purchase. If not, you can use a mini angel food cake pan or even a regular muffin pan.
Strawberry Rhubarb Shortcake with Whipped Mascarpone
Strawberry Rhubarb Shortcake with Whipped Mascarpone.
I have a special place buried deep down in the softest spot of my heart reserved for strawberry shortcake. As a child of the 80s, I was naturally obsessed with the sickeningly sweet scent of chemically flavored Strawberry Shortcake Dolls. The fact that she and her entire squad each gave off their own signature berry scent that somehow lasted months if not years, baffled my 6 year old mind (actually it still does).
I loved Miss Shorty. I even dressed as her for Halloween on more than one occasion, but I vibed more with Raspberry Tart. Bitch was my homegirl. I think it was her tart scent and sassy attitude that ultimately won me over. Plus, she had a pet monkey named Rhubarb. A PET MONKEY NAMED RHUBARB! Blueberry Muffin was sweet but a little too sweet. It was suspect. Huckleberry Pie was a boy so he was automatically DQ’d from being my fave even though he was kinda cute in a scrappy, backwoods way. And the rest of the crew were basically just support roles to make her entourage look legit.
My Gpa and I when I was just a tiny little shorty in a Strawberry Shortcake costume. I miss this goofball every single day.
My affinity for the Strawberry Shortcake character is true blue, but my feelings for the real thing are as deep as midnight. I grew up on those store bought dog-bowl shaped shortcakes that resemble angel food more than their crumbly, biscuity counterparts. We didn’t stop there either. We’d buy that gelatinous strawberry goo that was always placed next to the “shortcakes” from the produce section during strawberry season. Finally, we’d top it off with a mountain of aerosol whipped cream. Looking back I cringe, but at the time it tasted as good as my Strawberry Shortcake Doll smelled.
In my very early adulthood, while living with my BFF and my best cuzzy, we got really into treating ourselves to homemade Strawberry Shortcake and wine coolers after a long day. And they were long days. I was working 3 jobs, going to school full time, and doing my best to juggle a handful of dudes. We considered ourselves pretty serious bakers when we’d bust out the Bisquick box and actually bake our own biscuits for our Strawberry Shortcake. We even used the Cool Whip that comes in the tub and gets stored in the freezer. So, we were the real deal. I still vividly remember the feeling of putting in a 16 hour day and finally sitting down with my besties to enjoy our masterpiece with a wine cooler chaser while catching up on our crazy lives over 90210 reruns. Bartles and Jaymes never tasted so good (or good at all, really).
These days, my baking skills and (thankfully) my drinking palette have evolved. I can whip up a shortcake faster than I could polish off a Strawberry Daquiri BJ back in the day. It’s the start strawberry season, which means it’s also rhubarb season. Such a sweet time of year for produce. I make a new strawberry rhubarb something every year and fall in love with the flavor combo each time. From my version of a classic Strawberry Rhubarb Pie, to my Rustic Strawberry Rhubarb Galette with Ginger, to last year’s favorite Strawberry, Rhubarb and Ginger Crumble Bars. It’s an undeniable combo.
This year, I am combing those two Spring staples again in my new recipe for Strawberry Rhubarb Shortcake with Whipped Mascarpone. I am taking a fresh new twist on a nostalgic favorite and spicing things up a bit with an aromatic addition of freshly ground pink peppercorns mixed into the shortcakes. The strawberries and rhubarb are slow roasted in the oven with vanilla bean, lemon and thyme. This allows plenty of time for the flavors to develop and meld into a magical, jammy mess. Handmade whipped cream is lovely, but handmade whipped mascarpone cream with St. Germain is dreamy. A sprinkle of herby fresh thyme on top and Strawberry Shortcake is all grown up.
While this recipe for Strawberry Rhubarb Shortcake with Whipped Mascarpone is an elevated version of the store bought or Bisquick job we all know and love, it pays homage to it’s predecessors with a nostalgic nod to our younger, simpler, selves. Who knew this simple dessert would have such a powerful influence on the little girl in the strawberry shortcake costume or the 18 year old with a bad wine cooler habit? Nostalgia sure is a palpable emotion.
Farmers Market fresh baby strawberries, colorful rhubarb and fresh, herby thyme.
1. Pink Peppercorns add an aromatic spiciness to the shortcakes. 2. Cold, cubed butter is essential to the crumbly texture of the shortcakes. 3. Add the buttermilk to the dry ingredients and mix until just combined. 4. Gather the dough into a rough disk, careful not to manhandle the dough too much.
1. Slice the shortcakes into 6 rectangles.
2. Sprinkle the tops with Sparkling Sugar.
3. Bake until the shortcakes are gently browned…
4. …and have puffed up in the oven.
1. Scrape a vanilla bean and toss it with the fruit, then toss the scraped bean in with the fruit to roast. 2. A sugar shower helps cut the tartness of the rhubarb. 3. Toss together the fruit mix and sugar. 4. A splash of St. Germain adds a floral sweetness to the mix.
1. Strawberry Rhubarb Filling, pre-roast. 2. Strawberry Rhubarb Filling, post-roast.
1. Ingredients for Mascarpone Whipped Cream.
2. Mascarpone Whipped Cream, whipped into shape and spiked with a splash of St. Germain.
While the filling is still warm, gently split a shortcake and add a nice big pile of the jammy and sparkling delicious Strawberry Rhubarb Filling.
Add a big ol’ dollop of that smooth and creamy Mascarpone Whipped Cream and some fresh thyme before topping it with the shortcake lid. Nothing short about this shortcake.
A bird’s eye view of the Strawberry Rhubarb Shortcake with Whipped Mascarpone. I just want to swoop in.
Strawberry Rhubarb Shortcake with Whipped Mascarpone. Strawberry Shortcake is all grown up.
Strawberry Shortcake Recipe Ideas
This homemade strawberry shortcake recipe is perfect.
Offering homemade biscuits, pound cake or angel food cake for the base and homemade whipped cream and fresh strawberry sauce for topping. More strawberry dessert recipes below.
I'm giving you my best homemade strawberry shortcake recipe with different variations.
First you want to slice some fresh strawberries and cover them with sugar. They will produce juice (maserate) that you use to drizzle over strawberries and homemade pound cake or strawberries and homemade angel food cake.
Whip up some heavy cream or used thawed Cool Whip and you will have "scrumptious" on a plate. I guarantee it.
STRAWBERRY SHORTCAKE RECIPE FROM SCRATCH
2 quarts fresh strawberries, sliced
2/3 cup white sugar
1 tsp pure vanilla extract
PREHEAT oven to 450 degrees, and grease a cookie sheet.
To make the shortcake mix flour, baking powder, salt, brown sugar, butter and 2 tsp white sugar - until it resembles a coarse meal. Pour this into a medium bowl. Add the milk and stir just until it forms a soft dough. DO NOT overmix.
Use 1 heaping tablespoon for each serving, and drop on the greased cookie sheet should be approximately 15 servings. Sprinkle the tops with white sugar. Bake for 15-20 minutes or until lightly browned. Remove from the oven and place on a wire rack to cool.
For the filling use a medium bowl, and mash 1/2 of the strawberries in it. Mix with the white sugar and vanilla. Refrigerate for 1 hour, while the shortcake is cooling.
Now for the awesome whipped cream In a chilled mixing bowl, beat the heavy whipping cream with the powdered sugar and vanilla until it forms soft peaks.
Cut off the tops of the shortcake and spoon the filling into the bottom of each shortcake. Cover with the whipped cream and some of the remaining strawberries replace the tops. Garnish with the whipped cream and a sliced strawberry.
FRESH STRAWBERRY SAUCE
16 ounces (4 cups) fresh strawberries
1/2 cup white sugar
1/4 cup orange juice (or water)
zest and juice of 1/2 lemon
1 TBS butter
Hull and slice strawberries rinse them well and drain. In a saucepan, combine the sugar, water and lemon juice. Bring to a light boil.
Add lemon zest, and strawberries. Heat through and then stir in the butter. Remove from heat and let cool. Chill before serving over dessert, ice cream or cake.
- 2 pints fresh strawberries, rinsed and hulled
- Juice of 1 lemon
- 1/4 cup sugar
- 3 cups all-purpose flour, plus more for dusting
- 1/2 cup plus 2 tablespoons granulated sugar
- 1 tablespoon plus 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 9 tablespoons cold unsalted butter, cut into small pieces
- 1 1/4 cups plus 1 tablespoon heavy cream
- 2 large eggs
- 6 tablespoons coarse sanding sugar
- 1/2 cup cold heavy cream
Prepare the berries: Toss the strawberries with lemon juice and sugar to combine. Let macerate at room temperature for 1 hour.
Make the biscuits: Preheat oven to 375 degrees. Whisk to combine flour, granulated sugar, baking powder, and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until mixture resembles coarse meal. Mix together 1 1/4 cups heavy cream and 1 egg. Add to flour mixture and stir with a fork just until dough starts to come together but is still crumbly.
Turn out dough onto a lightly floured surface and pat into a 6-by-9-inch rectangle, about 2 inches thick. With a short side facing you, fold the bottom third up as you would a business letter, followed by the remaining third. Pat into a square. With a 2 1/2-inch round cutter dipped in flour, cut biscuits from dough and place them, evenly spaced, on a parchment-lined baking sheet. Gather dough scraps together, fold once, and gently pat into a square. Cut out remaining biscuits. Whisk remaining egg and 1 tablespoon cream, then brush egg wash over tops of dough rounds. Sprinkle each with 1 tablespoon sanding sugar.
Bake until tops are golden brown brown, rotating sheet halfway through, about 25 minutes. Transfer biscuits to a wire rack and let cool slightly.
When ready to serve, whip cream in a chilled bowl until soft peaks form. Split biscuits in half and place a bottom half on each plate. Top generously with berries and their juice, then top with dollops of whipped cream followed by remaining biscuit halves. Scatter a few more strawberries on top and around plates.
Watch the video: Κουραμπιέδες. Ώρα Για Φαγητό με την Αργυρώ. 16122020 (January 2022).