shortcut strawberry shortcake

Strawberries are finally in season…  and we are SO excited!  We’ve been to our local berry farm twice already since they opened this week for strawberries.  The first half-flat, Bjørn and I polished off almost completely on our own!  The second batch, we decided to share.  :o)

This is one of my favorite ways to serve strawberries.  Store-bought angel food cake (you can of course make your own, but why?!) toasted and topped with sugar-sweetened strawberries and fresh whipped cream!  Yum!

Toasting the angel food cake slices really does something special to this dessert.  Think of it like the difference between eating a plain marshmallow, and roasting one over the fire!  SO much better roasted!

Shortcut Strawberry Shortcake Recipe

Ingredients:
1 angel food cake (store-bought or homemade)
1-2 pounds strawberries
2-4 tablespoons sugar
Fresh whipped cream

Directions:
Preheat your oven’s broiler on low.  Slice your strawberries into a large bowl, sprinkle with sugar, toss well and let the berries sit while you get the rest of the dessert ready.

Slice the angel food cake and lay out the slices on a baking sheet.  Toast the slices under the preheated broiler for a few minutes, watching carefully, until they are golden brown.  Remove the baking sheet, flip the slices over, and toast on the other side again until they are golden brown.

Serve a piece of toasted angel food cake with a few spoonfuls of the macerated strawberries, and a big dollop of whipped cream!

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