Stars 'N Stripes Shortcakes

This recipe was submitted by Mrs. Wheeler
This Red, White and Blue treat can be individually plated or arranged on a large platter for picnic's or groups. Light, star-shaped cakes are moistened with a lemon sauce. Top the star cakes with blueberries, slice strawberries, and drizzle the lemon crème fraiche. Garnish with whipped cream, a sprig of fresh mint and a little American flag. The Painted Lady at Ghent Gardens

Angel Food Cake

• 13 egg whites (2 cups)
• 1/4 teaspoon salt
• 1 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 1/4 cups sugar
• 1 cup cake flour

Method

Preheat oven to 350°F. Beat the egg whites until foamy, add the salt and cream of tartar, and beat until soft peaks form. Add the vanilla extract, then gradually add the sugar, beating until stiff. Sift the flour over the whites and gently fold in. Bake in star-shaped muffin pans, spray them well to prevent sticking, bake about 15 minutes or until light golden brown. Pop the cakes onto a plate or cooling rack, the soak them with the Warm Lemon Sauce( see recipe below) then refrigerate until ready to serve.

To simplify: Use Duncan Hines Angel Food Cake Mix, pour into large bowl and fold in 1 1/4 cups water with rubber spatula until moistened. DO NOT OVER MIX, you do not want to flatten the whites, then bake as above.

Warm Lemon Sauce

Ingredients

• 1 cup lemon juice
• 2 cups sugar

Method

Over medium heat simmer while stirring let roll for about 5 minutes until slightly thickened then  pour over warm cake to marinate. Also great over Pound Cake 

Variations-Blood Orange juice with kiwi slices and blackberries, or anything else your imagination will allow.

Lemon Crème Fraiche

Ingredients

• 2 cups sour cream
• 1 lemon zested on a grater
• 1 tablespoon vanilla or liquor
• 1/2 cup confectioners sugar

Method

Mix together and drizzle over cakes. Also great on Classic Cheese Cake