Angel Strawberry Shortcake Recipe

     I love strawberry shortcake but as you can tell from the picture below, I have a little twist on my version. I use angel food cake instead of shortcake biscuits. I love my version because there is something about the sweet lightness and spongy texture of the angel food cake combined with the fresh sweetness of the strawberries that makes it just amazing! Add a little whipped cream on top (I use Cool Whip) and you have the perfect dessert for Summer. So good!

     The strawberry topping for this dessert is pretty straight forward. Stem and quarter approximately 2 quarts of fresh strawberries and combine with approximately 2/3 Cup of white sugar in a bowl. I say approximately because it really depends on how much topping you want to make and how sweet you like your strawberry mixture. I like a little sweeter taste so I add a little more sugar. Cover and chill in the fridge until you are ready to serve.

As I said I like to use angel food cake. Here is the recipe I used and really enjoyed!

Ingredients

• 1-1/4 cups egg whites (about 9)
• 1-1/2 cups sugar, divided
• 1 cup cake flour
• 1-1/4 teaspoons cream of tartar
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 teaspoon salt