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Prep Time:40 minsAdditional Time:35 minsTotal Time:1 hr 15 minsServings:12Yield:12 servingsJump to Nutrition Facts
Prep Time:40 minsAdditional Time:35 minsTotal Time:1 hr 15 minsServings:12Yield:12 servings
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:35 mins
Additional Time:
35 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsShortcakes½cupcake flour½cupsuperfine sugar, divided (see Tip)¼teaspoonsalt6large egg whites, at room temperature1teaspoonvanilla extract½teaspooncream of tartarFilling1poundstrawberries, trimmed and chopped3tablespoonssuperfine sugar, divided1cupheavy cream
Cook Mode(Keep screen awake)
Ingredients
Shortcakes
½cupcake flour
½cupsuperfine sugar, divided (see Tip)
¼teaspoonsalt
6large egg whites, at room temperature
1teaspoonvanilla extract
½teaspooncream of tartar
Filling
1poundstrawberries, trimmed and chopped
3tablespoonssuperfine sugar, divided
1cupheavy cream
DirectionsTo prepare shortcakes: Preheat oven to 350 degrees F.Stir flour, 1/4 cup sugar and salt together in a medium bowl. Place egg whites, vanilla and cream of tartar in a large mixing bowl. Beat with an electric mixer on medium speed until frothy. Add 1/4 cup sugar and beat on high speed until medium peaks form. Sift the flour mixture over the egg-white mixture. Using a rubber spatula, fold the wet and dry ingredients together until just combined.Divide the mixture among the cups of an (unsprayed) regular muffin tin. They should be full. Bake until a toothpick inserted in a cupcake comes out clean, about 15 minutes. Let cool in the pan on a rack until completely cool.Meanwhile, to prepare filling: Stir strawberries and 2 tablespoons sugar together in a medium bowl. Let stand until juicy, at least 20 minutes. Place cream in a large metal bowl. Beat with an electric mixer on high speed until soft peaks form. Add the remaining 1 tablespoon sugar and beat until stiff peaks form.To assemble shortcakes: Run a knife around the outside edge of the shortcakes, then remove them from the pan. Cut the shortcakes in half horizontally. Spoon about 2 tablespoons of the strawberries (and juices) over each shortcake bottom and dollop about 2 tablespoons of the whipped cream on top. Replace the shortcake tops.TipsTip: Superfine sugar is sugar that dissolves instantly. It is available in the baking section of most supermarkets, but if you can’t find it, process regular granulated sugar in a food processor or blender until ground very fine.To make ahead: Store the shortcakes in an airtight container at room temperature for up to 2 days.Originally appeared: EatingWell.com, July 2018
Directions
To prepare shortcakes: Preheat oven to 350 degrees F.Stir flour, 1/4 cup sugar and salt together in a medium bowl. Place egg whites, vanilla and cream of tartar in a large mixing bowl. Beat with an electric mixer on medium speed until frothy. Add 1/4 cup sugar and beat on high speed until medium peaks form. Sift the flour mixture over the egg-white mixture. Using a rubber spatula, fold the wet and dry ingredients together until just combined.Divide the mixture among the cups of an (unsprayed) regular muffin tin. They should be full. Bake until a toothpick inserted in a cupcake comes out clean, about 15 minutes. Let cool in the pan on a rack until completely cool.Meanwhile, to prepare filling: Stir strawberries and 2 tablespoons sugar together in a medium bowl. Let stand until juicy, at least 20 minutes. Place cream in a large metal bowl. Beat with an electric mixer on high speed until soft peaks form. Add the remaining 1 tablespoon sugar and beat until stiff peaks form.To assemble shortcakes: Run a knife around the outside edge of the shortcakes, then remove them from the pan. Cut the shortcakes in half horizontally. Spoon about 2 tablespoons of the strawberries (and juices) over each shortcake bottom and dollop about 2 tablespoons of the whipped cream on top. Replace the shortcake tops.TipsTip: Superfine sugar is sugar that dissolves instantly. It is available in the baking section of most supermarkets, but if you can’t find it, process regular granulated sugar in a food processor or blender until ground very fine.To make ahead: Store the shortcakes in an airtight container at room temperature for up to 2 days.
To prepare shortcakes: Preheat oven to 350 degrees F.
Stir flour, 1/4 cup sugar and salt together in a medium bowl. Place egg whites, vanilla and cream of tartar in a large mixing bowl. Beat with an electric mixer on medium speed until frothy. Add 1/4 cup sugar and beat on high speed until medium peaks form. Sift the flour mixture over the egg-white mixture. Using a rubber spatula, fold the wet and dry ingredients together until just combined.
Divide the mixture among the cups of an (unsprayed) regular muffin tin. They should be full. Bake until a toothpick inserted in a cupcake comes out clean, about 15 minutes. Let cool in the pan on a rack until completely cool.
Meanwhile, to prepare filling: Stir strawberries and 2 tablespoons sugar together in a medium bowl. Let stand until juicy, at least 20 minutes. Place cream in a large metal bowl. Beat with an electric mixer on high speed until soft peaks form. Add the remaining 1 tablespoon sugar and beat until stiff peaks form.
To assemble shortcakes: Run a knife around the outside edge of the shortcakes, then remove them from the pan. Cut the shortcakes in half horizontally. Spoon about 2 tablespoons of the strawberries (and juices) over each shortcake bottom and dollop about 2 tablespoons of the whipped cream on top. Replace the shortcake tops.
Tips
Tip: Superfine sugar is sugar that dissolves instantly. It is available in the baking section of most supermarkets, but if you can’t find it, process regular granulated sugar in a food processor or blender until ground very fine.
To make ahead: Store the shortcakes in an airtight container at room temperature for up to 2 days.
Originally appeared: EatingWell.com, July 2018
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Nutrition Facts(per serving)155Calories7gFat20gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
