Mini Toasted Strawberry Shortcakes
By lmaley
Ingredients
- 1/3 cup finely chopped strawberries, plus 24 whole small strawberries
- 1/4 teaspoon vanilla extract
- 6 tablespoons sugar
- 1 store-bought angel food cake
- 1 large pasteurized egg white
- 1/4 cup marshmallow cream, plus more for topping
- 1 teaspoon fresh lemon juice
- Pinch of salt
Details
Preparation time 30mins
Cooking time 1mins
Adapted from keyingredient.com
Preparation
Step 1
Toss the chopped strawberries, vanilla and 4 tablespoons sugar in a bowl. Set aside until syrupy, about 30 minutes.
Trim off the tops of the whole strawberries. Cut the cake into 1/2-inch-thick slices, then use a 1 1/2-inch-round cookie cutter to cut out 24 rounds.
Beat the egg white, marshmallow cream, lemon juice, salt and the remaining 2 tablespoons sugar with a mixer on medium speed until stiff peaks form (the mixture may separate before coming together), about 5 minutes.
Dip one side of each cake round about halfway into the strawberry syrup and transfer to a baking sheet, syrup-side up. Spoon some of the chopped berries in the center. Top with a dollop of marshmallow cream.
Swirl the tip of each whole strawberry in the meringue. Press a strawberry, cut-side down, into the marshmallow cream on top of each cake. Toast the meringue with a kitchen torch or broil until golden, rotating as needed. Serve immediately.
You'll also love
- Outback Steakhouse Queensland... 4.5/5 (2 Votes)
- Beef - Potato - Green Bean... 4.5/5 (2 Votes)
- Jalapeno Poppers with Lime... 4.5/5 (2 Votes)
- Paula Deen's Lime Sherbet Punch 4.7/5 (3 Votes)
- Reboot - Smoothie - Blueberry Bliss 4/5 (2 Votes)
- Olallieberry Apple Crisp 2.8/5 (4 Votes)
- Strawberry Champagne Punch 4.5/5 (2 Votes)
Review this recipe