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Chocolate cloud bread strawberry shortcakes

Chocolate cloud bread strawberry shortcakes

5
Points®
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Easy
Sweet cloud bread—a mixture of stiffly beaten egg whites, sugar, and cornstarch—gets extra yumminess by going in a chocolate direction with the addition of cocoa powder. Once split and filled with berries and whipped topping, they make for a fun twist on strawberry shortcake. Be sure to use a serrated knife to cut the soft, tender cloud bread; a straight-edged knife might tear the bread. If you make the cloud bread on a humid day, they will likely be very sticky on the outside; they’ll still be delicious, though.

Ingredients

Egg whites

4 large

Table salt

⅛ tsp

Sugar

3 Tbsp, divided

Cornstarch

2 Tbsp

Unsweetened cocoa powder

1 Tbsp

Vanilla extract

¼ tsp

Strawberries

2 cup(s), sliced

Non-dairy aerosol whipped topping

½ cup(s)

Instructions

  1. Preheat oven to 300°F. Line a large sheet pan with parchment paper. In a large bowl, beat egg whites and salt at medium-high speed until foamy, about 30 seconds. Beating at medium-high speed, gradually add 2 tbsp plus 2 tsp sugar, and beat until medium peaks form. Sift cornstarch and cocoa over mixture; beat at high speed until very stiff peaks form, about 2 to 3 minutes. Beat in vanilla.
  2. Divide mixture into 4 equal portions on prepared pan; using a rubber spatula or offset spatula, shape each into a smooth dome. Bake at 350°F until set and slightly dry to the touch, 25 to 30 minutes. Remove from oven and cool completely on pan; carefully peel bread off parchment paper.
  3. In a medium bowl, combine strawberries and remaining 1 tsp sugar. Let stand at least 15 minutes. Using a serrated knife, cut each cloud bread in half. Fill each with ½ cup strawberries and 2 tbsp whipped topping.
  4. Serving size: 1 shortcake

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