Servings: 1 shortcake
Calories: 72kcal
Equipment
- hand held immersion blender
Ingredients
- angel food cupcakes, 1 per person
- 1 qt strawberries
Instructions
- Prepare angel food cupcakes from a previously posted recipe on this site.
- Clean, hull and slice a quart of strawberries.
- Put about ¼ c of sliced strawberries per person into a small bowl.
- Use a hand held immersion blender to puree the strawberries in the small bowl. Wrap plastic wrap around the bowl and the bottom of the blender to keep strawberry juice from flying all over the place.
- Slice the cupcake in half. Place the bottom held in a dessert bowl or on a dessert plate. Cover the top of the cupcake bottom with a portion of the pureed strawberries.
- Pile sliced strawberries(about ⅓ - ⅜ c) onto the strawberry puree.
- Place the angel food cupcake top onto the sliced strawberries. Smear a couple of teaspoons of the strawberry puree on the cupcake top and then add a tablespoon of additional sliced berries to the top.
- Garnish with Reddi-wip or dairy topping of your choice. Serve and enjoy.
- Refrigerate the left over sliced strawberries. Prepare the strawberry shortcakes just before eating
Notes
The strawberries were ripe and did not need any added sweetener.
Prep time includes cleaning, hulling and slicing the strawberries along with the other steps for building the shortcake.
Prep time for making the angel food cupcakes is not included. Those times are included in the previously posted recipe for the cupcakes.
I usually make the angel food cupcakes ahead of time.
Nutrition
Serving: 1shortcake | Calories: 72kcal | Carbohydrates: 13.2g | Protein: 3.2g | Fat: 0.8g | Saturated Fat: 0.2g | Sodium: 48.3mg | Fiber: 2.5g | Sugar: 5.3g
Tried this recipe?Let us know how it was!
