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Strawberry Angel Shortcake recipe

Strawberry Angel Shortcake.

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

  • Heat oven to 350°F (175°C).
  • Prepare cake batter as package directs;spoon 1/2 cup each into eight 6-ounce non-greased ovenproof custardcups, filling no more than two-thirds full. Spoon remaining batterinto non-greased 9 x 5-inch loaf pan; refrigerate loaf pan.
  • Place custard cups spaced apart on bakingsheet and bake in center of oven 20 to 25 minutes until topsare dark golden brown. Cool cups completely on racks. (Meanwhile,bake loaf pan about 35 minutes until top is dark golden brown.Cool and remove from pan as package directs; reserve for anotheruse.)
  • Reserve eight strawberries with caps,for garnish. Stem, and slice remaining strawberries into bowl.Sweeten with sugar as needed; cover and chill.
  • With thin sharp knife remove cakes fromcustard cups and halve horizontally with serrated knife.
  • In small microwave bowl or saucepan mixfudge sauce with amaretto or almond extract; heat just untilwarm.
  • To assemble desserts, spoon 1 1/2 tablespoonsfudge sauce onto each of eight dessert plates. Place bottom halvesof cakes on plates. Cover with sliced strawberries and cake tops.Spoon more sliced strawberries over cakes. Top each with 2 tablespoonswhipped cream and garnish with a whole strawberry.

    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.

    How To Make Strawberry Shortcake

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