Fat Free Strawberry Shortcake
Fat free strawberry shortcake
Yield
8 servingsPrep
10 minCook
40 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | large |
egg whites
|
|
| 1 | teaspoon |
cream of tartar
|
|
| 1 | tablespoon |
vanilla extract
|
|
| ½ | cup |
sugar
granulated |
|
| 1 | cup |
cake flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 4 ½ | cups |
strawberries
sliced |
|
| ¾ | cup |
whipped topping, prepared
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | large |
egg whites
|
|
| 5 | ml |
cream of tartar
|
|
| 15 | ml |
vanilla extract
|
|
| 118 | ml |
sugar
granulated |
|
| 237 | ml |
cake flour
|
|
| 5 | ml |
baking powder
|
|
| 1.1 | l |
strawberries
sliced |
|
| 177 | ml |
whipped topping, prepared
|
|
Directions
Preheat oven to 325℉ (160℃).
In large bowl, withelectric mixer on high speed, beat egg whites until foamy; add cream of tartar and vanilla.
Gradually beat in ¼ cup + 2 tablespoons sugar until stiff peaks form (about 10 minutes).
Gradually sift cake flour and baking powder over egg white mixture; carefully fold in Spoon evenly into a 9 inch tube pan.
Bake 35 to 40 minutes, or until cake springs bak when lightly touched with fingertip.
Invert immediately and let cool completely.
