Strawberry Shortcake Recipe
Angel Food Cake | Macerated Local Strawberries | Chantilly Cream
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Strawberries
Wash and hull the fresh strawberries. Slice them and place them in a bowl. Sprinkle granulated sugar over the strawberries and gently toss to combine. Let them sit at room temperature for about 30 minutes to macerate.
- 2
Make the Chantilly Cream
In a mixing bowl, pour the heavy cream. Using a hand mixer or stand mixer, beat the cream on medium speed until it begins to thicken. Gradually add powdered sugar and vanilla extract. Continue beating until soft peaks form.
- 3
Assemble the Shortcake
Cut the angel food cake into slices. Place a slice on a serving plate, top with a generous amount of macerated strawberries, and then add a dollop of Chantilly cream. Repeat with remaining slices.
- 4
Serve
Serve immediately, garnishing with extra strawberries and cream if desired.