Flour-Free "Oopsie" Angel Food Cake Served Strawberry-Shortcake Style

Preheat the oven to 300°F.

Separate the eggs; put the whites in a large bowl.

Using an electric mixer, beat the egg whites with the cream of tartar, just until stiff peaks form (do not overbeat).

In a separate bowl, beat the egg yolks with the cream cheese, sugar, vanilla extract, cream of tartar and salt. Slowly beat in the protein powder until smooth.

Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites.

Spray two 8-inch or 9-inch cake pans (heart-shaped or standard) with non-stick spray. Spoon the cake batter gently into the pans; smooth the top of batter into an even layer and bake until it springs back to the touch, and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool in the pans for a few minutes, and then remove to a rack and allow them to cool completely.

While the cake is cooling, make the “filling” by beating the cream, sugar and vanilla with an electric mixer in a bowl until soft peaks form. Put half the whipped cream in another bowl and gently fold in the chopped berries with a spatula.

To assemble, layer as follows: one cake on the bottom, whipped cream and strawberry mixture for the “filling,” second cake, and then the remaining whipped cream on top. Arrange the thinly sliced strawberries and blueberries on top and refrigerate until ready to serve.

For Your SweetHeart is a Boehringer Ingelheim and Eli Lilly and Company campaign.