We recently had some very important visitors stay with us – Alex’s parents. The last time they were here they were helping Alex move in and we all went to his white coat ceremony, so it was fun to show them what our home looks like now and show off some of our favorite places around the twin cities. For anyone the comes to visit us, we always take them to our FAVORITE restaurant here – Chimborazo, an Ecuadorian restaurant. Seriously if you are ever in Minneapolis we highly recommend this restaurant. But with so many wonderful restaurants in the area, the weekend essentially turned into a food tour, which I’m totally okay with! Don’t worry, we balanced it out with some exercise by walking around one of the beautiful lakes and the Minneapolis Sculpture Garden. Now only one more year until his parents are back out here, but at that time it will be for GRADUATION.
This dessert is an ode to my childhood. I never grew up on traditional strawberry shortcake that involves the biscuit-like cakes. Instead, my mom and I would take a large bowl, cut up some angel food cake and strawberries, drizzle whipped cream throughout, and then just share the dessert as we watched a movie. Therefore, when making strawberry shortcake I just HAD to do the angel food cake version. This angel food cake has a hint of lemon flavoring to enhance the fresh fruit taste. Angel food cake can be a little finicky, which is why it is very important to follow the instructions carefully, to have the correct ingredients, and to have the correct type of pan. You can find cake flour and Baker’s sugar at big grocery stores. This dessert is the PERFECT treat for a warm summer evening.
Strawberry Shortcake with Lemon Angel Food Cake
Bake time:Serves: 12
- 1 cup cake flour
- 1 1/2 cups baker's sugar, divided
- 1 1/2 cups egg whites (~11 egg whites), room temperature
- 1 Tablespoon warm water
- 1 Tablespoon lemon juice
- 2 teaspoons lemon zest
- 1 1/4 teaspoons cream of tartar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 pint heavy whipping cream
- 16 ounces fresh strawberries
- Preheat oven to 350F.
- Sift together the cake flour and 1 cup baker's sugar THREE times. Set aside.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites and the warm water on low/medium speed until foamy.
- With the whisk running, add in, one at a time, the lemon juice, lemon zest, cream of tartar, vanilla, and salt. Increase speed to medium for a couple minutes, then increase speed to medium-high until soft peaks form.
- With the whisk running, sprinkle in 1/2 cup baker's sugar, 1 Tablespoon at a time. Continue beating on medium-high speed until firm peaks form (the egg white tip folds over slightly).
- Transfer to a large bowl. Sift in the set aside cake flour/baker's sugar mixture in 5 batches. In between each batch, quickly and gently fold in. After the addition of the last batch, ensure that the dry ingredients are fully incorporated.
- Transfer the batter to an ungreased 10 inch tube pan. Smooth the top using an offset spatula. Run a knife all through the batter and edge (this will help release air bubbles).
- Bake for 40-45 minutes, until the top is completely golden brown and an inserted toothpick comes out clean. Cool the cake upside down until it has cooled (2-3 hours).
- Run an offset spatula around the inner and outer edges of the pan to release the cake.
- Make the whipped cream: using a handheld or stand mixer fitted with a whisk attachment, whip the whipping cream on medium speed until light and fluffy.
- To assemble: Top the cake with the whipped cream and cut strawberries.
- For this recipe I recommend using a 2-piece tube pan. These are best because they make it easier to get the cake out. If you have a 1-piece pan, I recommend putting a piece of parchment paper at the bottom of the pan to help with the removal step. Cut the parchment paper to fit flat at the bottom.
- If you are making the cake ahead of time, store the angel food cake separately on a plate, covered in plastic wrap in the refrigerator for up to a week.