Real Recipes From Real Home Cooks ®

strawberry angel shortcake

(3 ratings)
Recipe by
Anne LeMaitre
St. Louis, MO
(3 ratings)
yield 8 serving(s)

Ingredients For strawberry angel shortcake

  • 3 c
    strawberries, sliced
  • 3 Tbsp
    sugar
  • 3 Tbsp
    rum
  • 3 Tbsp
    orange juice
  • 3 oz
    white chocolate
  • 1 c
    whipping cream
  • 1 md
    angel food cake
  • 8 lg
    strawberries, whole
  • mint leaves, fresh

How To Make strawberry angel shortcake

  • 1
    NOTE: May substitute 2 teaspoons rum extract instead of using rum.
  • 2
    Combine sliced berries, sugar and one tablespoon rum or 1 teaspoon rum extract in a medium bowl.
  • 3
    Combine remaining rum or extract and orange juice in a small measuring cup.
  • 4
    Melt chocolate slowly over hot water in double boiler or small bowl; stir occasionally.
  • 5
    Cool to room temperature.
  • 6
    Beat whipping cream and cooled chocolate until soft peaks form.
  • 7
    Slice angel cake horizontally into three layers; place one layer on large cake plate.
  • 8
    Drizzle with 1/3 of orange juice mix; top with 1/3 of cream chocolate mixture and 1/2 of the sliced berries.
  • 9
    Repeat layers, ending with cream spooned over top of cake and partially down sides.
  • 10
    Garnish with whole berries and mint leaves - Refrigerate one to two hours.

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