strawberry angel shortcake

How To Make strawberry angel shortcake

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