Sometimes the most simple ingredients make the best dessert.
I recently purchased my first quart of organic strawberries of the season and they were so sweet and tasty. I could have just eaten the entire container by themselves, but I decided to make an angel food cake to go with them, which then lead to this cute little dessert :)
Besides the cake, you really don't even need a recipe to make these.
They're pretty self explanatory.
Heck, you can even use a box cake mix.
I won't judge :)
1 1/4 cup egg whites (about 9)
1 1/2 cups sugar, divided
1 cup cake flour
1 1/4 tsp. cream of tartar
1 tsp. vanilla extract
1/4 tsp. almond extract
1/4 tsp. salt
Place egg whites into a large mixing bowl, let sit at room temperature for about 30 minutes.
Sift 1/2 cup sugar and flour together twice; set aside.
Move oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry. Hang pan upside down onto a heat proof glass bottle until completely cooled.
Loosen edges by running a knife around side and center tube of pan.
Remove cake to a serving plate.
To make Strawberry Shortcake in a jar, layer cubes of angel food cake, whipped cream and sliced strawberries in a jar.