A soft tender white cake topped with light and airy whipped cream and sweetened fresh strawberries, this classic strawberry shortcake recipe is the perfect summer dessert!
Use a food processor to pulse sugar 18-20 times into a powder. Remove 1 cup of the sugar then add the flour to pulse with remaining sugar until light and airy.
Whisk egg whites, cream of tartar, and salt until frothy. Add sugar 1 Tablespoon at a time whisking between each addition until peaks form. Whisk in vanilla.
Sift 1/4 cup of the flour mixture overtop the whipped eggs. Use a rubber spatula to gently fold it in. Carefully pour the batter into an ungreased 10-inch tube pan.
Bake on lower middle rack at 350°F oven for 30-35 minutes until the top is lightly golden brown. Place the pan upside down on a wire rack to cool for a minimum of 1 hour.
Toss together the strawberries and sugar until combined. Add more sugar to your tastes. You can chill it until you’re ready to serve if you prefer yours cold.
Spread whipped cream evenly over the top of the cooled strawberry shortcake. Use a slotted spoon to scoop and deliver the strawberries overtop the cream.
A tube pan is a must! Angel food cakes need to be baked in a tube pan. The straight walls and ungreased sides allow the cake to rise and hold its rise since it doesn’t use any leavening agents to help with that.