Strawberry Custard Angel Food Shortcake

STRAWBERRY CUSTARD ANGEL FOOD SHORTCAKE

Steps:

• Scald the milk and vanilla seeds in the microwave or on the stove top to just below boiling point. You can leave the pod in the milk while it is scalding to extract extra flavor and remove it before adding the milk to the flour mixture. Microwave works best as there is no chance of burning the milk.
• NOTE: You can use a good quality pure vanilla extract instead of the vanilla bean but you must add it at the end of the recipe along with the butter.
• While the milk is scaling, in a saucepan combine the flour, sugar and salt.
• Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly. As you notice the filling beginning to thicken, the rest of the scalded milk continuing to stir constantly until it begins to thicken again.
• At this point remove from heat and pour about a half cup of this mixture onto the beaten egg yolks, whisking constantly.
• Pour the egg mixture immediately back into the pot, continuing to constantly stir.
• Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.
• Remove from heat and stir in the butter (and vanilla if you are using extract).
• Pour into a bowl and lay a sheet of plastic wrap over the surface to prevent a skin from forming on the surface. Chill completely before using on the cake.
• Preheat oven to 350 degrees F. Line the bottom of a 9 or 10 inch spring form pan with parchment paper but do not grease the sides or bottom.
• Sift together the icing sugar, flour and cake flour twice.
• Beat together the egg whites, salt, vanilla extract and cream of tartar to soft peaks.
• Gradually add the sugar, a couple of tablespoons at a time, as you continue to beat the egg white mixture.
• Turn off the mixer and sift the dry ingredients over the beaten egg whites in four equal portions, folding very gently after each addition. A light touch is what is important here. Fold as gently as possible and only until the dry ingredients are just incorporated.
• Transfer the batter to the prepared pan.
• Bake at 350 degrees for about 25 minutes or until the cake springs back to the touch at the center.
• Angel-food cake needs to be cooled in the pan upside down, so invert the pan onto a wire rack until completely cool. This step is important so that the cake does not fall after baking.
• When completely cooled, run a sharp knife around the outer edge, release the pan lock and gently shake the cake out of the pan onto a serving plate. Remove the parchment paper.
• Combine the whipping cream, vanilla extract and icing sugar and beat to firm peaks.
• To construct the cake
• You can use the strawberries just as they are or sprinkle with 3-4 tbsp sugar and toss well. Let sit for a half hour to an hour, tossing occasionally to extract some of the juice from the berries which then forms a syrup to pour over the cake or over the strawberries on top of the cake, as pictured.
• To construct the cake, spread the custard evenly over the angel food cake to about an inch from the edge. Top with the strawberries and whipped cream. Chill before serving.

ITALIAN-STYLE STRAWBERRY SHORTCAKE

Steps:

• Set aside a few pretty strawberry slices for garnish; sprinkle remaining strawberries with sugar in a bowl and let stand for 10 minutes for juice to form.
• Mix mascarpone cheese and whipped topping together in a separate bowl. Place torn pieces of angel food cake into a trifle dish; spread strawberries and their juice on cake pieces and top with mascarpone mixture. Decorate with retained strawberry slices. Refrigerate until serving time.

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.

STRAWBERRY CREAM ANGEL FOOD CAKE

Steps:

• In medium bowl, place yogurt; fold in whipped topping.
• Cut angel food cake loaf into 6 slices; place on individual dessert plates. Top each slice with about 3 tablespoons of the yogurt mixture. Spoon about 3 tablespoons of strawberries and generous tablespoon of blueberries over yogurt mixture.

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.

NO-BAKE STRAWBERRY ANGEL FOOD CAKE WITH WHIPPED CREAM

Steps:

• First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they're not rock hard, and the Cool Whip will incorporate better if it's a little soft.
• Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
• Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
• Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
• Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
• Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you're serving the dessert in a trifle or glass bowl.
• Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it's not set.
• To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.

STRAWBERRY LEMON CUSTARD SHORTCAKE

Steps:

• BISCUITS: Sift dry ingredients together; mix in zest.
• Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
• Make a well in the center & pour the milk in; mix the flour into this until it forms a ball - when the mixture comes away from the sides of the bowl without sticking, its ready; if necessary, add a little more flour.
• Turn out onto a floured surface & gently knead 5 or 6 times - no more or it will become tough.
• Roll out about 1/2" thick, cut with a cookie cutter or floured glass & place on an ungreased cookie sheet.
• Brush with lemon juice, sprinkle with coarse sugar & bake in preheated 450F oven for 8 to 12 minutes or until light golden colour on top.
• CUSTARD: Whisk yolks, sugar, corn starch, zest & 1/4 cup of the milk in a bowl; set aside.
• In a heavy saucepan, heat the remaining milk over medium heat just until bubbles form around the edge; gradually, whisk into the yolk mixture.
• Return to the pan & cook over medium heat, stirring constantly, until thick enough to coat a spoon, about 5 minutes.
• Strain through a fine-mesh sieve into a bowl; stir in lemon juice.
• Place plastic wrap directly on surface & refrigerate until cold, about 2 hours or up to 2 days.
• BERRIES: Toss berries, sugar & brandy (if using) in a large bowl; let stand for 30 minutes or up to 2 hours.
• ASSEMBLY: Slice cooled biscuits in half horizontally & place bottom half on serving dishes.
• Spoon some strawberries onto each biscuit & top with custard; place biscuit tops on top of custard.
• Spoon more strawberries onto each biscuit top followed by whipped cream.