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Lemon Berry Angel Food Shortcake featured square image, shown with blueberries on a yellow patterned serving plate.

Lemon Berry Angel Food Shortcake

Lemon Berry Angel Food Shortcake. A light as air tender cake served shortcake style with fresh berries and cream. The perfect light dessert, particularly after a heavier meal.
Course Cakes/Dessert
Cuisine American
Keyword angel food cake, blueberry, lemon
Prep Time 30 minutes
Cook Time 1 hour
Approximate cooling time 2 hours
Total Time 1 hour 30 minutes
Servings 12 Servings
Calories 349 kcal
Author Barry C. Parsons

Ingredients

For the Lemon Angel Food Cake

  • 1 1/3 cups icing sugar powdered sugar
  • 2/3 cup all purpose flour
  • 2/3 cup cake flour
  • 12 egg whites at room temperature
  • small pinch salt
  • 3 tsp vanilla extract
  • 1 1/2 tsp cream of tartar
  • 1 cup sugar
  • finely minced zest of one large or two small lemons

For the Vanilla Whipped cream

  • 2 cups whipping cream
  • 4 tbsp icing sugar powdered sugar
  • 2 tsp vanilla extract

You will also need

  • 2 cups fresh blueberries You can substitute any berries you like here. Fresh sliced peaches in season, are also a family favourite around here.

Instructions

To prepare the the Lemon Angel Food Cake

  1. Preheat oven to 325 degrees F. Line the bottom of a 9 or 10 inch spring form pan with parchment paper but do not grease the sides or bottom. A tube pan can also be used, or if cutting circles for the pictured presentation, line the bottom of  two 9x13 pans with parchment paper.

  2. Sift together the icing sugar, all purpose flour and cake flour twice.
  3. Beat the egg whites, salt, cream of tartar and vanilla extract to soft peaks.
  4. Gradually add the sugar, a couple of tablespoons at a time
  5. Sift the dry ingredients over the beaten egg whites in four equal portions, folding very gently after each addition. A light touch is what is important here. Fold as gently as possible and only until the dry ingredients are just incorporated.
  6. When folding in the final portion of dry ingredients add the finely minced lemon zest.
  7. Transfer the batter to the prepared pan/s.

  8. Bake at 350 degrees for about 1 hour for a tube pan or springform pan  or until the cake springs back to the touch at the centre. the shallow 9x13 pans should be done in 20-25 minutes if you are cutting out individual shortcakes as pictured.

  9. Angel-food cake needs to be cooled in the pan upside down, so invert the pan onto a wire rack until completely cool. This step is important so that the cake does not fall after baking. A tube
  10. When completely cooled, run a sharp knife around the outer edge (release the pan lock if using a spring form pan and run a thin knife around the inside post if using a tube pan) and gently shake the cake out of the pan onto a serving plate.  Remove the parchment paper.

To prepare the Vanilla Whipped Cream

  1. Whip all together the whipping cream, icing sugar and vanilla until stiff peaks form. Serve with the cake along with approximately 2 cups fresh berries or diced fresh fruit

Recipe Notes

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.