Valentines day is coming up, so why not serve your special someone a sweet and scrumptious dessert covered in fruit and whipped cream? One of my favorite desserts is strawberry shortcake and when I was little strawberry shortcake and strawberry cake were the only two desserts that it ever seemed I’d ask for. In fact, I’ve even been known to push my meal plate aside at a blogger demonstration and eat only shortcake if it’s available. Not that I’d admit to it. Well, because shortcake is just fancy enough without being too frou-frou. Perfect for a home down lady.
My shortcake is really an easily put together angel food cake covered in sweetened cooked strawberries and freshly sliced bananas. It is then topped with homemade sweetened whipped cream.
Heavenly Strawberry Banana Shortcake (FREE printable recipe here)
- 1 1/4 cups egg whites (about 10 eggs) at room temperature
- 1 1/2 t cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract (I use clear vanilla)
- 1 cup all purpose flour
- 2 cups halved strawberries, fresh or frozen
- 2 medium bananas
- 1 1/2 cups heavy whipping cream
- 2 T cornstarch plus 2 T COLD water
- 2 1/2 cups sugar, divided
Using an electric mixer with the whisk attachment, beat the eggs whites with the cream of tartar, 1 cup sugar, salt, and vanilla until the whites form soft peaks. Remove whisk attachment and attach the paddle or regular attachment. On low speed, mix in the flour one-third cup at a time or about ten seconds, until the flour is completely mixed in, but the batter is not overbeat.
In a regular bread loaf pan that has been greased and floured, push the batter into it. Bake at 375 F for 30-35 minutes or when sharp knife inserted comes out clean. Remove at once and allow to cool for at least ten minutes before serving.
For Strawberries: Pour in a medium pot on stove. Add 1 cup sugar and toss strawberries to coat. Turn heat to medium high and cook until softened. If using fresh strawberries, you may need to add a very small amount of water or lemon juice so your strawberries will not burn. Once softened, mix together the cornstarch and COLD water and slowly add into cooking strawberry mixture constantly stirring until thickened.
For bananas: Simply slice into circles about 1/4 inch thick.
For whipped cream: Using a clean whisk on your electric beater or stand mixture, whip heavy whipping cream and 1/2 cup sugar for four or five minutes or until medium soft peaks are formed.
To serve: Slice off two portions of angel food cake and top first with strawberries and second with bananas. Top with whipped cream and serve warm or cold.