Angel Food Shortcake Recipes

ANGEL FOOD SHORTCAKE

Steps:

• Caramelize peaches. Melt butter in a large skillet over medium heat. Add the peaches, brown sugar and lemon juice and sauté until the juices caramelize and the peaches soften, about 5-7 minutes.
• Remove from heat. When cool enough to handle, chop about 1/2 c. to sprinkle over top of cake.
• Make whipped cream. Place the heavy cream, sugar and vanilla in a stand mixer fitted with whisk attachment. Whip just until the cream reaches stiff peaks.
• Assemble! Slice cake in half horizontally. Spread big dollops of whipped cream on top of bottom half to create a nice thick layer. Top with a layer of caramelized peaches. Replace the top half of the cake. Spread more whipped cream on the top. Garnish with chopped peaches and toasted pecans.

ANGEL FOOD WAFFLE SHORTCAKE

Steps:

• Heat waffle maker. Set oven to 200°F; place cookie sheet in oven.
• In large bowl, make batter as directed on box using angel food cake mix and water.
• When waffle maker is hot, spray with cooking spray. Bake waffles by pouring batter into hot waffle maker according to your manufacturer's directions, using only about half of what you think you need initially to test out how much batter will fit in your waffle maker. Cook waffle until done. Place on warm cookie sheet.
• Spray waffle maker; repeat until all waffles have been baked and transferred to oven.
• In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until fluffy and holds a peak.
• To serve, layer waffles with whipped cream and berries in rainbow order - grapes, blueberries, kiwifruit, pineapple, orange and strawberries. Top with cherry. Slice like a cake!

STRAWBERRY SHORTCAKE

Steps:

• For the angel food cake: Preheat the oven to 325 degrees F.
• Place the sugar in a food processor and process for 2 minutes, until very fine.
• In a bowl, sift together the cake flour, salt and half of the fine sugar. Set aside.
• Combine the egg whites, warm water, cream of tartar and vanilla in large bowl. Whisk by hand for 2 minutes, until well combined. At this point, switch to a stand mixer fitted with the whisk attachment. Beat the egg white mixture until medium peaks form, gradually adding the remaining fine sugar.
• Sprinkle one-third of the flour mixture over the egg white mixture and gently stir it in. Repeat until all of the flour mixture has been evenly incorporated.
• Spoon the cake batter into an ungreased 9-by-13-inch baking dish. Bake until the cake is golden brown and cooked through, 30 minutes.
• Invert the baking dish onto a wire rack. Let the cake cool completely in the dish upside down. Once cooled, carefully scrape the edges of the baking dish to release the cake.
• For the strawberry reduction: Combine the quartered strawberries, water and sugar in a small saucepan over low heat. Bring to a simmer and cook, stirring, for 5 minutes. Raise the heat to medium and cook, stirring occasionally, until the sauces thickens, about 10 minutes. Remove from the heat and allow to cool completely.
• For the whipped cream: Place a metal mixing bowl and a metal whisk in the freezer for 10 to 15 minutes. Place the sugar in the mixing bowl, then add the whipping cream and vanilla. Whisk until the cream just reaches stiff peaks.
• To assemble: Slice the cake horizontally into two equal layers. Place the first cake layer on a cake board. Pour over a thin layer of strawberry reduction and then add a layer of whipped cream. Stack the second cake layer on top.
• Top off the cake with swirls of whipped cream, using a piping bag fitted with a No.1M large tip. Add a strawberry slice to each swirl.

THE ULTIMATE STRAWBERRY SHORTCAKE

Steps:

• Wash, stem, and cut strawberries in half.
• Add sugar; toss to mix well.
• Chill.
• Beat cream cheese and powdered sugar well.
• Fold in whipped topping and cake cubes.
• Spread cake into an ungreased 13x9 dish.
• Cover and chill for at least 2 hours.
• Cut cake into squares; top with strawberries.

ANGEL FOOD STRAWBERRY SHORTCAKE

Steps:

• Tear angel food cake into bit size pieces and place in a 9x13 inch pan.
• Combine cream cream cheese and Splenda until light and fluffy.
• Fold in whipped topping.
• Spread the cream cheese mixture over the cake.
• Combine strawberries and glaze until strawberries are evenly coated (you may not need the whole bag of glaze). Spread over cream cheese layer.
• Chill until serving.

STRAWBERRY SHORTCAKE WITH MINI ANGEL FOOD CAKES

Steps:

• Preheat oven to 360 degrees F. I know that sounds like an odd temperature but the oven needs to be slightly hotter than 350 degrees F for this to bake properly.
• Prepare a 12 cup muffin pan with paper cup liners.
• Make sure that the mixing bowl, whips, beaters and muffin tin are free from any grease or fat residue.
• In a medium bowl mix half the super fine sugar with salt and cake flour. Set aside.
• Either in the bowl of a stand mixer with a whip attachment, or with a hand mixer in a large bowl, slowly beat egg whites with water, all extracts and cream of tartar for two minutes. Increase speed to medium, add remaining sugar and beat until the mixture has medium peaks.
• Remove from mixer. Place a sifter over mixture and slowly sift dry mixture over top of whipped egg whites while you gently fold in. Do this a little at a time until all of the dry has been folded in.
• Using a scoop, divide the mixture between the 12 cups. The batter will fill to the top and pile slightly higher than the edge of each cup. This is what you want.
• Gently place the tin in middle rack of preheated oven for 15 minutes. Insert a tooth pick into the center of a cupcake and if it comes out dry, remove the pan from the oven. If not, bake for 30 to 60 seconds longer.
• As soon as the cupcakes are cool enough to touch, remove to a cooling rack with paper cups left on. Once they cool, the paper will peel right off so try not to peel them until completely cool.
• Clean the mixing bowl and whip attachments then place both in the refrigerator. These will be used later to whip the cream and whipped cream comes out better with cold utensils and bowls.
• To prepare the strawberries, wash them and drain but do not dry them. Remove the green top then slice the berries vertically into thick slices and place into a medium bowl. They will be wet to handle which is what you want.
• Add the confectioner's sugar and toss. Over a period of 10-20 minutes, the confectioner's sugar will mix with the liquid and make a nice sauce. For a thicker sauce, add more powdered sugar. Set aside.
• Remove the chilled bowl and whips and whip cream to whipped consistency. The berries are sweet enough so no need to add more sugar to the cream.
• To assemble, peel two cooled cakes and place on a serving dish. Ladle berries and sauce over both and top with whipped cream.

LAYERED STRAWBERRY ANGEL FOOD CAKE

Steps:

• Prep Angel Food Cake
• Tear up into bite sized pieces - not super large but also not too small. Place in bowl or on plate and set aside.
• Prep Strawberries
• Once strawberries are washed, quartered and placed in a bowl, add 3/4th cup Strawberry PRESERVES (not jelly) to bowl and mix.
• Make sure all strawberries are lightly covered in preserves.
• Prep Whipped Cream
• Add 16 oz thawed whipped cream, 1 block of softened cream cheese, and 14 oz of sweetened condensed milk into a bowl and mix until creamy.
• Layered Strawberry Angel Food
• Once all three layers are prepped, its time to assemble! Take a large casserole style baking dish and add half of the angel food cake chunks on the bottom of the dish.
• Smother with half the strawberries.
• For the last layer, add half of the whipped cream mixture and smooth with a spatula.
• Now repeat the process with angel food cake, strawberries, and whipped cream mixture.
• Feel free to add one last layer of decorative strawberries if you like and want it to look fancy.
• Simply use a large serving spoon to scoop out Strawberry Angel Food Cake!

MINI ANGEL FOOD STRAWBERRY SHORTCAKES

Steps:

• To prepare shortcakes: Preheat oven to 350 degrees F.
• Stir flour, 1/4 cup sugar and salt together in a medium bowl. Place egg whites, vanilla and cream of tartar in a large mixing bowl. Beat with an electric mixer on medium speed until frothy. Add 1/4 cup sugar and beat on high speed until medium peaks form. Sift the flour mixture over the egg-white mixture. Using a rubber spatula, fold the wet and dry ingredients together until just combined.
• Divide the mixture among the cups of an (unsprayed) regular muffin tin. They should be full. Bake until a toothpick inserted in a cupcake comes out clean, about 15 minutes. Let cool in the pan on a rack until completely cool.
• Meanwhile, to prepare filling: Stir strawberries and 2 tablespoons sugar together in a medium bowl. Let stand until juicy, at least 20 minutes. Place cream in a large metal bowl. Beat with an electric mixer on high speed until soft peaks form. Add the remaining 1 tablespoon sugar and beat until stiff peaks form.
• To assemble shortcakes: Run a knife around the outside edge of the shortcakes, then remove them from the pan. Cut the shortcakes in half horizontally. Spoon about 2 tablespoons of the strawberries (and juices) over each shortcake bottom and dollop about 2 tablespoons of the whipped cream on top. Replace the shortcake tops.

STRAWBERRY SHORTCAKE

Steps:

• Wash the fruit and pat dry. Slice strawberries and place into a bowl. Add in the sugar and gently stir together. Cover and place in the refrigerator for two hours.
• Preheat oven to 375 degrees.
• Cut the angel food cake into cubed pieces and place them onto a baking sheet covered with parchment paper.
• Bake for 8-10 minutes until they are slightly toasted.
• Remove from oven and cool.
• In clear glasses, layer the angel food cake, strawberries and whipped cream. Repeat layer once again and top with whipped cream.
• Serve immediately.