Description
Roasted strawberries intensify their flavor, creating a magical filling for these delightful individual trifles. Layers of lemon angel food cake and whipped cream complete this elegant dessert.
Ingredients
Units
Scale
- 10 egg whites
- 1 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1 lemon zest
- 1 tsp pure vanilla extract
- 1 1/2 cups (355 ml) sugar
- 1 cup (237 ml) cake flour
- 2 lbs (907 g) strawberries
- 2 tbsp sugar
- 1 tbsp pure vanilla extract
- 2 cups (473 ml) heavy cream
- 1/2 cup (118 ml) powdered sugar
- 1 tsp pure vanilla extract
- 8 mason jars or glasses
Instructions
- Preheat oven to 350°F (177°C).
- Liberally grease bundt or tube pan with cooking spray.
- In a large bowl with electric mixer, combine egg whites, cream of tartar, salt, lemon zest, and vanilla and beat on high with whisk attachment until stiff peaks form.
- With beater on low, add sugar and mix until combined.
- Sprinkle flour on top and fold in.
- Pour into prepared baking dish and bake in preheated oven for 33-38 minutes, until it is golden on top and it springs back when touched.
- Cool completely.
- To make the roasted strawberries:
- Preheat oven to 375°F (191°C).
- Line baking sheet with parchment paper.
- Combine strawberries, sugar, and vanilla.
- Pour onto prepared baking sheet and roast for 30 minutes.
- Cool completely.
- To make the whipped cream:
- In large bowl with electric mixer, beat heavy cream, powdered sugar, and vanilla extract on high until soft peaks have formed.
- To assemble:
- Take lids off mason jars and set them on counter.
- Cut angel food cake into chunks and evenly distribute half of the cake among the 8 jars.
- Top cake with ~2 tbsp roasted strawberries in each jar.
- Top strawberries with ~2-3 tbsp whipped cream.
- Repeat process, starting with cake, then strawberries, and whipped cream.
- Serve and enjoy!
- If not serving immediately, top with lids and store in refrigerator.
Notes
- For best results, use fresh, ripe strawberries for roasting. Frozen strawberries will release too much water.
- To prevent the angel food cake from becoming soggy, assemble the shortcakes just before serving. If preparing ahead, layer the components separately and combine right before serving.
- Leftover whipped cream can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 trifle
- Calories: 350
- Sugar: 40
- Sodium: 50
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Carbohydrates: 50
- Fiber: 3
- Protein: 5
- Cholesterol: 80