| Level: | Easy |
| Total: | 1 hr |
| Prep: | 1 hr |
| Yield: | 24 shortcakes |
Ingredients
- 1/3 cup finely chopped strawberries, plus 24 whole small strawberries
- 1/4 teaspoon vanilla extract
- 6 tablespoons sugar
- 1 store-bought angel food cake
- 1 large pasteurized egg white
- 1/4 cup marshmallow cream, plus more for topping
- 1 teaspoon fresh lemon juice
- Pinch of salt
Instructions
- 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.
Nutrition Facts
| Calories | 72 calorie |
| Total Fat | 0 grams |
| Saturated Fat | 0 grams |
| Cholesterol | 0 milligrams |
| Sodium | 147 milligrams |
| Carbohydrates | 17 grams |
| Dietary Fiber | 1 grams |
| Protein | 1 grams |
| Sugar | 5 grams |
Reviews
I love this it was amazing and easy to make.
I tried this recipe and it was delicious. I definitely recommend this.