Summertime was made for fun in the sun and the occasional sweet after an evening meal. You don’t have to discourage desserts at the dinner table when it comes to this low-fat dessert: Strawberry Banana Shortcake.

The Angel Food Cake recipe comes from our friends over at the USDA, check out the original recipe here, dress it up a little bit with our toppings!

Strawberry Banana Shortcake

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Servings

12

Servings 12

Strawberry Banana Shortcake Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List CourseDessert Servings 12 Servings 12

Ingredients

Angel Food Cake

• 1 1/2 cup egg whites about 12 eggs
• 1 teaspoon cream of tartar
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup flour

Strawberry Banana Topping

• 1 pound lb. strawberries sliced
• 3 bananas sliced
• 1 tablespoon lemon juice
• 4 ounces light whipped cream

Servings:

Units:MetricUS Imperial

Instructions

Angel Food Cake

1. Preheat oven to 325F. In a large bowl, beat the egg whites until they are foamy (not stiff).

   
2. Add the cream of tartar, and beat until stiff.

   
3. Gradually beat in ½ C of sugar at a time until smoothly combined.
4. Mix in vanilla.
5. Mix in Salt.
6. Gently fold in the flour.

   
7. Pour the angel food cake mixture into an angel food tubular pan.*

   
8. Bake for 1 hour and 15 minutes, or until the top is nicely browned.

Strawberry Banana Topping

1. Add 1 lb. sliced strawberries and 3 sliced bananas to a bowl. Mix with 1 Tbsp. lemon juice.

   
2. Add to the top of cooled angel food cake. Top with a dollop of whipped cream. Enjoy!

   
3. Tips: *For easy cake pan removal, try using parchment paper in the bottom of the pan.

Recipe Notes