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Friday, August 6, 2010

Strawberry Short Cake

  1. Angel Food Cake - 1
  2. Sliced Strawberries - 1 cup
  3. Sugar - 1 tbsp
  4. Reddiwip Whipped cream to decorate

Method 1:
  1. Mix the strawberries and sugar in a bowl. 
  2. Refrigerate it for an hour. (This process can be done before making the cake)
  3. Cut a slice of the cake, place the strawberries and decorate with the whipped cream.
Method 2:

Cut the slice into cubes place it in a bowl, pour the strawberry mixture and top it with whipped cream.

Method 3:
  1. Cut the cake horizontally, make it two layers.
  2. Spread the strawberry mixture in the middle, add the whipped cream.
  3. Place the second layer on top, spread the strawberry mixture on top and decorate it with whipped cream.

Angel Food Cake


  1. Egg Whites - 6
  2. Cream of Tartar - 1/4 tsp
  3. Sugar - 1/2 cup
  4. All Purpose Flour - 1/2 cup
  5. Baking Soda - 1/4 tsp
  6. Salt - a pinch
  1. Preheat the oven to 325 degrees.
  2. Beat the egg whites in a bowl with a hand mixer in a medium speed
  3. When it becomes white in color add Cream of tartar.
  4. Now beat the egg mixture in high speed, gradually adding sugar ( 1 tbsp at a time).
  5. Add salt. Beat the egg mixture until they form stiff peaks.
  6. In a bowl add All purpose flour and baking soda. Mix them well.
  7. Swift the dry ingredients a layer on the egg mixture, gently fold them together. Fold them from the corners to the center.
  8. Repeat the process again and again until the ingredients are combined.
  9. Pour it in the "Ungreased" Angel food cake pan
  10. Place it in the Oven, middle rack and bake for about 35 to 45 mins.
  11. Take it out and cool before inverting it.
  12. Loosen the edges of the pan with a knife or a flat spatula and invert it.
  13. To avoid crumbs use a serrated knife to cut it.

Topping: (Optional)

   See Strawberry Short Cake

My 3yrs old daughters version of eating this cake,
Add some berries, Whip Cream and Sprinkles on top.

I made it in a 'Pound cake' pan.