Strawberry Shortcake

Angel Food Cake (You can use a box mix too if you prefer)

12 large egg whites
1/4 tsp salt
1 1/2 tsp cream of tartar
1 tsp vanilla extract
1 1/4 sugar (I use half sugar, half splenda)
1 cup cake flour

Set a rack in the middle of the oven and preheat to 325F.

Put the egg whites into a large bowl and beat until foamy. Add the salt and cream of tartar and whip to the soft peak stage.

Add vanilla extract and gradually beat in the sugar, 1 to 2 tablespoons at a time, and whip until stiff peaks form.

Sift the cake flour onto the batter and gently fold it in until no streaks or visible flour remain.

Transfer to an ungreased angel food cake pan and bake for 50 to 60 minutes, until brown and a toothpick inserted near the center comes out clean.

Invert the pan onto a bottle neck and let cool completely before removing from the pan. I always run a thin knife around the edge first, being careful to press the knife against the pan, not the cake.

Strawberry Topping
1 1/2 lbs strawberries sliced
2 tbsp lime juice
1 tbsp splenda

Cook over medium heat strawberries, lime juice and splenda. Let boil about 15 minutes. Remove from heat and let cool. Store in refrigerator until you are ready to serve.

Slice angel food cake add strawberry topping as desired. Top with whipped cream (I use fat free ready whip so it doesn't add too many extra calories. It's still very good.)