WEEKDAYS 1e|12c|p

Strawberry & Thyme Shortcake

619 Strawberry and Thyme Shortcake
Layers of sweet strawberries and angel food cake, is there anything more heavenly than that?!?!
skill level
Moderate
time
60-120min
servings
12
cost
$
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Layers of sweet strawberries and angel food cake, is there anything more heavenly than that?!?!
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ingredients
  • Chilled Strawberries
  • 1 pound Strawberries (thinly sliced or halved if small; divided)
  • 3 tablespoons Granulated Sugar
  • 1 Lime (zest & juice)
  • 2 teaspoons Thyme Leaves
  • Whipped Cream (to serve)
  •   
  • Angel Food Cake
  • 1 1/2 cups Granulated Sugar
  • 1  cup Cake Flour (whisked)
  • 1/2 teaspoon Salt
  • 12 large Egg Whites (room temperature; reserve yolks for later use)
  • 1/2 teaspoon Cream of Tartar
  • Juice of Half Lime (less than a tablespoon)
  • 1 teaspoon Vanilla Extract
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 tablespoons Granulated Sugar
    Zest of 1 Lime
    2 teaspoons Thyme Leaves
    In a small bowl, work together the Sugar, Lime Zest, and Thyme Leaves to infuse flavors.
  • 2
    infused Sugar
    1/2 pound Strawberries
    Combine the infused Sugar and half of the Strawberries in a large bowl and gently toss to combine, making sure ingredients are evenly distributed. Cover and chill for at least an hour.
  • 3
    Remove berries from the refrigerator and place in a strainer over the same bowl and return to the fridge for 30 minutes.
  • 4
    remaining Strawberries
    Toss the reserved Strawberries in the liquid just before serving.
  • 5
    Whipped Cream (to serve)
    Plate a slice of cake with berries and top with a dollop of Whipped Cream.
  • 6
    For Cake: Preheat oven to 350°F.
  • 7
    1 1/2 cups Granulated Sugar
    Pulse the Sugar in a food processor until super fine.
  • 8
    1  cup Cake Flour (whisked)
    1/2 teaspoon Salt
    Whisk together the Salt and Flour and place in a sifter over parchment paper.
  • 9
    12 large Egg Whites (room temperature; reserve yolks for later use)
    1/2 teaspoon Cream of Tartar
    1 teaspoon Vanilla Extract
    Juice of Half Lime (less than a tablespoon)
    In a large clean bowl, whisk the Egg Whites until foamy and sprinkle in the Cream of Tartar. Continue to whisk until soft peaks form then sprinkle in the Lime Juice. Whisk, gradually adding the superfine Sugar until all the Sugar has been added and stiff peaks form. Whisk in Vanilla just until incorporated.
  • 10
    Begin to sift the Flour over the whipped whites in 3-4 batches, folding gently between additions to avoid deflating the mixture.
  • 11
    Gently transfer the batter to a lightly greased tube pan with removable bottom. Gently swirl with a knife or metal spatula to help remove excess air pockets.
  • 12
    Place the pan on a baking sheet and place in the oven to cook for 40-45 minutes.
  • 13
    Remove cooked cake from oven and invert for 1 hour. Flip over and run a knife or metal spatula around the edges in the middle and outside to release cake. If still warm allow to cool further before releasing from the pan.
  • 14
    Serve at room temperature.

    Helpful Tips:
    1. Cream of tartar stabilizes the egg whites
    2. Make sure there are no yolks in the cake. Any fat will deflate the meringue.
    3. Don’t zest the lime into the egg whites. The oils will deflate the meringue.
    4. Add the dry ingredients into the egg whites slowly, then fold it in.
    5. Citrus and herbs go great together! Use basil as an alternative to thyme.
    6. Let the sugared strawberries sit in the fridge for an hour to macerate.
    7. Macerate- to soften by sitting in liquid.

 
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