Note: The angel food cake sheet cake I used is Martha Stewart’s recipe which can be found HERE. I will still list the ingredients and method so it’s all in one place.
I also 1.5 this whole recipe to make 50 shooters for a barbecue I went to
Vegetable oil cooking spray for baking sheet and parchment paper
12 large egg whites, room temperature
1/2 tsp cream of tartar
1 1/4 c powdered sugar
1 c all purpose flour
Pinch of salt
2 lbs strawberries cut into small pieces
Whipped cream (I have a stabilized whipped cream recipe HERE in case these need to sit out for a little bit longer and hold their shape)
25-60 shooter cups (I found on Amazon HERE)
1 1/4 and 1 3/4 inch circular cookie cutters depending on the size of your cups
Preheat oven to 350 degrees. Coat a 13-by-17-inch rimmed baking sheet with cooking spray, and line with parchment. Coat parchment with spray.
Whisk whites and cream of tartar with a mixer on medium speed until soft peaks form. Slowly add 3/4 cup sugar, and whisk until thick and glossy, about 3 minutes.
Sift remaining 1/2 cup sugar, the flour, and a pinch of salt over egg-white mixture, and fold gently until just combined, being careful not to deflate whites. Spread batter evenly onto prepared baking sheet. Bake until golden and set, about 20 minutes.
Let cool completely in sheet on a wire rack. (Cake should pull away from sides easily.)
Use the cookie cutters to make about 50-60 circles, depending on the size of circle you cut. For the one pictured, I ended up doing two different sizes because the cup got smaller towards the bottom.
In the cups, start with strawberries at the bottom then go whipped cream, cake, whipped cream, strawberries, whipped cream, cake. Then at the top I used a tiny bit more whipped cream so I could garnish the top with a couple strawberries. Make sure to have whipped cream on either side of the strawberries inside of the cup so the cake doesn’t get too soggy. The sugars in this will make the strawberries release juice.