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I love strawberry season! There are so many things you can do with strawberries that I feel like I’m constantly running back to the store for more containers since there never seems to be enough.

My favorite way to prepare them is as a topping, either for shortcake, waffles, ice cream, you name it. And it couldn’t be easier: just cut up strawberries into chunks or slices, sprinkle a bit liberally with sugar and a squeeze of lemon juice, stir it up gently and then cover and put in the fridge for a few hours.

My favorite cake for strawberry shortcake is actually an angel food cake, and is perfectly light and spongy:

Angel Food Cake

1 1/2 cups egg whites (about 9-10 eggs)
1 1/4 cups confectioners sugar
1 cup all-purpose flour
1 1/2 tsp cream of tartar
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp salt
1 cup sugar

Sift confectioners’ sugar and flour together three times, set aside.

Place egg whites in a mixing bowl. Add cream of tartar, extracts and salt to egg whites and beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.

Bake at 350 degrees for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan and cool completely before removing cake from pan.

Posted in Baking, Cake, Desserts

Tags:angel food cake.Baking.dessert.strawberries.strawberry sauce.strawberry shortcake