Strawberry Angel Shortcake Recipe

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Strawberry Angel Shortcake

Anne LeMaitre


★★★★★ 3 votes


3 c
strawberries, sliced
3 Tbsp
3 Tbsp
3 Tbsp
orange juice
3 oz
white chocolate
1 c
whipping cream
1 medium
angel food cake
8 large
strawberries, whole
mint leaves, fresh


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

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Other Tag: Quick & Easy