Chocolate cloud bread strawberry shortcakes
4 - 5
PersonalPoints™ per serving
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.
3 Tbsp, divided
Unsweetened cocoa powder
2 cup(s), sliced
Light whipped topping
- 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.
- 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.
- 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.
- Serving size: 1 shortcake