Miniature angel food cakes topped withamaretto-laced fudge sauce, sliced strawberries and a dollopof sweetened whipped cream.
Recipe: Strawberry AngelShortcake
1 (16-ounce) package one-step angel foodcake mix
3 pint baskets California strawberries
1/2 cup whipping cream, whipped and sweetened to taste*
3/4 cup prepared hot fudge sauce*, at room temperature
2 tablespoons amaretto liqueur or 1/4 teaspoon almondextract
Makes 8 servings.
* For a lighter dessert replace fudge saucewith prepared nonfat fudge sauce and whipped cream with lightwhipped topping.
Variation: Bake cake batter in two non-greased9 x 5-inch loaf pans as package directs; cool and remove frompans. With serrated knife cut sixteen 1/2-inch slices cake. (Reserveremainder of cake for another use.) Assemble desserts as above,using two cake slices for each dessert.
Nutritional Information: 349 calories;10 g fat; 20 mg cholesterol; 305 mg sodium; 61 g carbohydrate;2 g fiber; 6 g protein. Lighter Version: 304 calories; 2 g fat;0 mg cholesterol; 330 mg sodium; 67 g carbohydrate; 2 g fiber;5 g protein.
Recipe provided courtesy of CaliforniaStrawberry Commission. ©2003 California Strawberry Commission.All rights reserved. Used with permission.
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