Strawberry Shortcake on a Stick!

5 / 5 (1 review)

These Strawberry Shortcakes on a Stick would be a hit at a party or brunch.  Perfect for a dessert or appetizer that can be made in advance just what every hostess dreams of.     The Angel Food Cake can be made the day before and the shortcakes can be put together the morning of your party.

I’m excited to make these for our family Easter Gathering.   We usually have a big bruch righ after the Easter Egg Hunt.   I think they will be a huge hit with the kids and adults alike!  They are easy to eat and  fun to slide right off and pop into your mouth or dip them into the Marshmallow Cream Dip (yum)!    You can also cut them into smaller pieces than I have done here or use the bigger chunks that I think are easier for dipping.

The thing I like about them is that they are a healthy low fat treat that reminds me of Spring!  You can dip them in the Marshmallow Cream Dip or just eat them plain.  I don’t know what it is about eating things off of a stick that makes a traditional dish so much more fun to eat!

This is a quick and easy appetizer or dessert that is just as fun to east as it is to make!

Strawberry Shortcake on a Stick Recipe Picture

Proctor Silex hand mixer

 Proctor Silex 5-Speed Hand Mixer, White

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Strawberry Shortcake on a Stick!

5 / 5 (1 review)
Prep Time: 10 mins | Cook Time: 1 hour
Yield: 12 sticks | Serves: 12

Ingredients

  • Dipping Cream

  • 2 cups heavy cream
  • ½ jar marshmallow fluff
  • 3 tbsp sugar
  • Angel Food Cake

  • 1 1/4 cups cake flour
  • 1 3/4 cups white sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups egg whites
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2lbs Fresh Strawberries

Instructions

  1. Dipping Cream

  2. Combine the heavy cream and sugar in a stand mixer with a whisk attachment, and beat until firm peaks form.
  3. Add half a jar of marshmallow fluff and stir until combined.
  4. Angel Food Cake

  5. Beat egg whites with a stand mixer or hand mixer until they form stiff peaks.
  6. Add cream of tartar, vanilla extract, and almond extract.
  7. Sift together flour, sugar, and salt.
  8. Repeat five times.
  9. Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch Bundt cake pan.
  10. Place cake pan in a cold oven.
  11. Turn the oven on; set it to 325 degrees F.
  12. Cook for about one hour, or until cake is golden brown.
  13. Turn the cake upside down on a plate and allow it to cool in the pan.
  14. When thoroughly cooled, remove from pan and cut into 1 inch cubes.
  15. Wash Strawberries and skewer them whole or cut up onto BBQ skewers.
  16. Alternate with Angel Food cake cubes. Serve with Dipping Cream.
Meal Type: Desserts, 4th of July, Easter, Mother's Day
Categories: Cakes and Cupcakes

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