Strawberry Banana Shortcake
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Strawberry Banana Shortcake
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| Servings |
| 12 |
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Ingredients
Angel Food Cake
- 1 1/2cup egg whitesabout 12 eggs
- 1teaspoon cream of tartar
- 1 1/2cups sugar
- 1teaspoon vanilla extract
- 1/4teaspoon salt
- 1cup flour
Strawberry Banana Topping
- 1pound lb. strawberriessliced
- 3 bananassliced
- 1tablespoon lemon juice
- 4ounces light whipped cream
Instructions
Angel Food Cake
- Preheat oven to 325F. In a large bowl, beat the egg whites until they are foamy (not stiff).
- Add the cream of tartar, and beat until stiff.
- Gradually beat in ½ C of sugar at a time until smoothly combined.
- Mix in vanilla.
- Mix in Salt.
- Gently fold in the flour.
- Pour the angel food cake mixture into an angel food tubular pan.*
- Bake for 1 hour and 15 minutes, or until the top is nicely browned.
Strawberry Banana Topping
- Add 1 lb. sliced strawberries and 3 sliced bananas to a bowl. Mix with 1 Tbsp. lemon juice.
- Add to the top of cooled angel food cake. Top with a dollop of whipped cream. Enjoy!
- Tips: *For easy cake pan removal, try using parchment paper in the bottom of the pan.
Recipe Notes
