One of the hallmarks of summer weather for me is seeing grocery store displays of strawberry shortcake ingredients. You have the big, ripe red strawberries in their little cartons, bursting with that perfect balance of sour and sweetness. But those fresh and flavor packed berries are always surrounded by spray cans of whipped topping and those yellowish, weighs-a-ton, plastic covered angel food cakes that probably have an expiration date a month away.
Don’t do all those fresh strawberries the disservice of topping a cake you could use as a doorstop! You already know it – making your angel food cake from scratch is going to make all the difference for your strawberry shortcakes this summer. And I’m going to tell you how to make it.
Recipe is courtesy of Charlotte J on Food.com
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: When separating the egg whites from their yolks, it is very important that no yolk at all remains in your whites. Any yolk will have a negative effect on your outcome.
