Thursday, December 22, 2011

Layered Strawberry Shortcake

This is one of my husband's favorite desserts. He requested I make it for the holidays and I did! The whole family loved it! And it's actually pretty light on the calories. Serves 8.

For the cake layers:

16 egg whites
2 tsp cream of tartar
2 tsp almond extract
3 cups confectioners sugar
2 cups flour, sifted

For the berry sauce:

2 cups strawberries, cut lengthwise
1/2 cup confectioners sugar
1 tbsp lemon juice

In a mixing bowl, beat your egg white with an electric mixer on high, so that it gets all light and frothy. You can use egg whites or liquid egg substitute, which is basically egg whites. So beat that, and add your cream of tartar and beat some more. You want it really frothy and light. Add your almond extract. Then the sugar, a couple tablespoons at a time, beating the whole time. You really want it frothy. Lastly, add the flour and beat for another 2 minutes.

Spray 2 round cake pans with nonstick spray and pour the batter in evenly. Place to bake in a preheated 325F oven for 1 hour or so. It should be firm to the touch.

Loosen the sides with a spatula and place on cooling racks to cool for about 3 hours.

Now make your berry sauce. Just put all your strawberries into a saucepan and add the confectioners sugar and lemon juice. Heat till sugar has melted and sauce has thickened. Berries will be glazed.

Spoon on top of one cake layer, like so.

Then place the second cake layer on top and spoon the remaining berry sauce on top of that.

Now isn't that beautiful? About 10 points a slice. If you substituted Splenda for the confectioners sugar in the cake, you can shave that down to 6 points! And no, you can't tell either, which is the best part. Now get a plate and put a slice on it!

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