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Strawberry Angel Shortcake

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Submitted by Larskat

YIELD

8 servings

PREP

30 min

COOK

?

READY

2 hrs

Ingredients

3 7.1E+2
CUPS ML STRAWBERRIES
sliced
3 45
TABLESPOONS ML SUGAR
3 45
TABLESPOONS ML RUM
or 2 teaspoons rum extract
3 45
TABLESPOONS ML ORANGE JUICE
3 86.7
OUNCES ML/G WHITE CHOCOLATE
1 237
1 1
MEDIUM MEDIUM ANGEL FOOD CAKE *
8 8
LARGE LARGE STRAWBERRIES
whole
1 1
X X MINT LEAVES
fresh *

Directions

Combine sliced berries, sugar, and one tbsp rum or 1 teaspoon rum extract in a medium bowl.

Combine remaining rum or extract and orange juice in a small measuring cup.

Melt chocolate slowly over hot water in double boiler or small bowl.

Stir occasionally.

Cool to room temp.

Beat whipping cream and cooled chocolate until soft peaks form.

Slice angel cake horizontally into three layers.

Place one layer on large cake plate.

Drizzle with ⅓ of orange juice mix.

Top with ⅓ of cream chocolate mixture and ½ of the sliced berries.

Repeat layers, ending with cream spooned over top of cake and partially down sides.

Garnish with whole berries and mint leaves.

Refrigerate one to two hours.

To serve, cut into 8 wedges.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 209 59% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 20mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 7%
Sugars g
Protein 3g
Vitamin A 10% Vitamin C 82%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Very low in sodium, Low Sodium
 

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