Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
STRAWBERRY SHORTCAKE
Nothing is more delicious than a light as air cake topped with sweet strawberries and whipped cream. And these cute mini Strawberry Shortcake bundt cakes make the perfect dessert for any occasion.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
servings
Calories
190
kcal
Author
Linda Warren
Ingredients
1
cup
cake flour
1 ½
cups
+ 2 Tablespoons super fine sugar
¼
teaspoon
salt
12
egg whites,
room temperature
⅓
cup
water
1 ½
teaspoons
cream of tartar
1
teaspoon
vanilla extract
1
teaspoon
almond extract
Whipped Cream
1.5
quarts
fresh or frozen strawberries,
sliced
Instructions
Preheat oven to 350 degrees. Very lightly grease mini-bundt pans or place paper liners in cupcake pans.
In a medium bowl, sift together cake flour, ¾ cup + 2 tablespoons sugar and salt.
In a large mixing bowl, beat egg whites, water and cream of tartar until soft peaks form. Slowly add in remaining sugar. Add extracts.
Slowly fold in flour-sugar mixture into creamed mixture.
Spoon into prepared mini-bundt or cupcake pans.
Bake for 18-20 minutes or until golden brown and top cracks feel dry. Cool on wire rack.
To serve: Pop out mini bundt cakes or remove paper liner from cupcakes and place on plate.
Split each horizontally and fill with whipped cream and strawberries. Replace top back on and garnish with more strawberries and whipped cream.
Serve immediately.
Notes
Makes either 12 min bundt cakes or 18-24 cupcakes.
Nutrition
Calories:
190
kcal
|
Carbohydrates:
42
g
|
Protein:
5
g
|
Sodium:
100
mg
|
Potassium:
302
mg
|
Fiber:
2
g
|
Sugar:
31
g
|
Vitamin A:
15
IU
|
Vitamin C:
69.5
mg
|
Calcium:
23
mg
|
Iron:
0.6
mg