Mini Angel Food Strawberry Shortcakes

MINI ANGEL FOOD STRAWBERRY SHORTCAKES

Steps:

• 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.

MINI TOASTED STRAWBERRY SHORTCAKES

Steps:

• Toss the chopped strawberries, vanilla and 4 tablespoons sugar in a bowl. Set aside until syrupy, about 30 minutes.
• Trim off the tops of the whole strawberries. Cut the cake into 1/2-inch-thick slices, then use a 1 1/2-inch-round cookie cutter to cut out 24 rounds.
• Beat the egg white, marshmallow cream, lemon juice, salt and the remaining 2 tablespoons sugar with a mixer on medium speed until stiff peaks form (the mixture may separate before coming together), about 5 minutes.
• Dip one side of each cake round about halfway into the strawberry syrup and transfer to a baking sheet, syrup-side up. Spoon some of the chopped berries in the center. Top with a dollop of marshmallow cream.
• Swirl the tip of each whole strawberry in the meringue. Press a strawberry, cut-side down, into the marshmallow cream on top of each cake. Toast the meringue with a kitchen torch or broil until golden, rotating as needed. Serve immediately.

TINY STRAWBERRY SHORTCAKES

Steps:

• Position an oven rack at the center of the oven, and preheat to 400 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cream, lemon juice and lemon zest, and stir with a wooden spoon until the mixture just forms a dough. Gather the dough into a ball, and transfer it to a flour-dusted work surface. Pat it into a 1/2-inch-thick circle. Cut out as many mini biscuits as you can with a 1-inch round cookie cutter. Gently press the scraps together, and repeat. Arrange the biscuits 1 inch apart on the prepared baking sheets. Brush them with more cream, and sprinkle with a little sugar.
• Bake 1 sheet of biscuits on the center rack until they are just golden, about 10 minutes; repeat with the second sheet. While they are still warm, use the rounded side of a 1/4 teaspoon measuring spoon to make an indentation on the top of each. Transfer to a rack to cool completely.
• Toss together the strawberries and jam in a small bowl, and fill each biscuit indentation with some of the mixture. Top with a small dollop of whipped cream and a mint leaf. (The shortcakes can be made and refrigerated up to 2 hours before serving.)

STRAWBERRY ANGEL FOOD DESSERT

Steps:

• Crumble the cake into a 9x13 inch dish.
• Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
• In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

ANGEL FOOD STRAWBERRY SHORTCAKE

Steps:

• Tear angel food cake into bit size pieces and place in a 9x13 inch pan.
• Combine cream cream cheese and Splenda until light and fluffy.
• Fold in whipped topping.
• Spread the cream cheese mixture over the cake.
• Combine strawberries and glaze until strawberries are evenly coated (you may not need the whole bag of glaze). Spread over cream cheese layer.
• Chill until serving.

STRAWBERRY SHORTCAKE WITH MINI ANGEL FOOD CAKES

Steps:

• Preheat oven to 360 degrees F. I know that sounds like an odd temperature but the oven needs to be slightly hotter than 350 degrees F for this to bake properly.
• Prepare a 12 cup muffin pan with paper cup liners.
• Make sure that the mixing bowl, whips, beaters and muffin tin are free from any grease or fat residue.
• In a medium bowl mix half the super fine sugar with salt and cake flour. Set aside.
• Either in the bowl of a stand mixer with a whip attachment, or with a hand mixer in a large bowl, slowly beat egg whites with water, all extracts and cream of tartar for two minutes. Increase speed to medium, add remaining sugar and beat until the mixture has medium peaks.
• Remove from mixer. Place a sifter over mixture and slowly sift dry mixture over top of whipped egg whites while you gently fold in. Do this a little at a time until all of the dry has been folded in.
• Using a scoop, divide the mixture between the 12 cups. The batter will fill to the top and pile slightly higher than the edge of each cup. This is what you want.
• Gently place the tin in middle rack of preheated oven for 15 minutes. Insert a tooth pick into the center of a cupcake and if it comes out dry, remove the pan from the oven. If not, bake for 30 to 60 seconds longer.
• As soon as the cupcakes are cool enough to touch, remove to a cooling rack with paper cups left on. Once they cool, the paper will peel right off so try not to peel them until completely cool.
• Clean the mixing bowl and whip attachments then place both in the refrigerator. These will be used later to whip the cream and whipped cream comes out better with cold utensils and bowls.
• To prepare the strawberries, wash them and drain but do not dry them. Remove the green top then slice the berries vertically into thick slices and place into a medium bowl. They will be wet to handle which is what you want.
• Add the confectioner's sugar and toss. Over a period of 10-20 minutes, the confectioner's sugar will mix with the liquid and make a nice sauce. For a thicker sauce, add more powdered sugar. Set aside.
• Remove the chilled bowl and whips and whip cream to whipped consistency. The berries are sweet enough so no need to add more sugar to the cream.
• To assemble, peel two cooled cakes and place on a serving dish. Ladle berries and sauce over both and top with whipped cream.

MINI-PAN ANGEL FOOD CAKE

Steps:

• Preheat oven to 325. In a large bowl beat egg whites till foamy, add the cream of tartar and salt, then beat till soft peaks form.
• Add the vanilla and almond extracts, gradually add the sugar beating till mix is stiff. Sift flour over batter and gently fold it inches
• Fill each ungreased mini-pan to 2/3 full. Bake 20 minutes or until crust looks deep golden brown and cracks feel dry. Do not underbake!
• Immediately invert pan onto two glass bottles, letting cakes cool completely before removing from pan. Loosen sides with nylon or plastic spatulas to prevent scratching.
• Top with chocolate frosting or whipped cream as desired. Add sliced fruits like strawberries, raspberries, or kiwi!