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Strawberry Shortcake (Weight Watchers Magazine)

Author/Submitted by: Adapted from the Kingdome, Seattle, WA. Foodservice: Ogden Entertainment Services. Posted by: Valerie Whittle
Servings: 12
Categories: Cakes / Desserts / Low-Fat/Low-Cal / Strawberry

9  large  Egg whites
1  teaspoon  Cream of tartar
1  tablespoon  Vanilla extract
1/2  cup  Granulated sugar
1  cup  Sifted cake flour, plus 2 tablespoons
1  teaspoon  Baking powder
4 1/2  cups  Sliced strawberries
3/4  cup  Cool Whip Lite

1. Preheat oven to 325F.

2. In large bowl, with electric mixer on high speed, beat egg whites until foamy; add cream of tartar and vanilla. Gradually beat in 1/4 cup + 2 tablespoons sugar until stiff peaks form (about 10 minutes).

3. Gradually sift cake flour and baking powder over egg white mixture; carefully fold in until no white streaks remain.

4. Spoon evenly into a 9" tube pan. Bake 35-40 minutes, or until cake springs back when lightly touched with fingertip. Invert immediately and let cool completely. (If pan does not have "feet", invert over a sturdy bottle.) When cake has cooled, carefully loosen edges and remove from pan.

5. Meanwhile, in medium bowl, combine strawberries with remaining 2 tablespoons sugar; set aside for 15 minutes.

6. To serve, cut cake into 12 pieces with serrated knife. Place on serving plates. Top each with equal amounts of strawberries with accumulated juice and 1 tablespoon whipped topping.

* If using self-rising cake flour, omit baking powder.

* If using self-rising cake flour, omit baking powder.

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