Miniature angel food cakes
topped with amaretto-laced fudge sauce, sliced strawberries and
a dollop of sweetened whipped cream.
Strawberry
Angel Shortcake
- 1 (16-ounce) package one-step
angel food cake mix
3 pint baskets California strawberries
Sugar
1/2 cup whipping cream, whipped and sweetened to taste*
3/4 cup prepared hot fudge sauce*, at room temperature
2 tablespoons amaretto liqueur or 1/4 teaspoon almond
extract
- Heat oven to 350°F
(175°C).
- Prepare cake batter as
package directs; spoon 1/2 cup each into eight 6-ounce non-greased
ovenproof custard cups, filling no more than two-thirds full.
Spoon remaining batter into non-greased 9 x 5-inch loaf pan;
refrigerate loaf pan.
- Place custard cups spaced
apart on baking sheet and bake in center of oven 20 to 25 minutes
until tops are dark golden brown. Cool cups completely on racks.
(Meanwhile, bake loaf pan about 35 minutes until top is dark
golden brown. Cool and remove from pan as package directs; reserve
for another use.)
- Reserve eight strawberries
with caps, for garnish. Stem, and slice remaining strawberries
into bowl. Sweeten with sugar as needed; cover and chill.
- With thin sharp knife
remove cakes from custard cups and halve horizontally with serrated
knife.
- In small microwave bowl
or saucepan mix fudge sauce with amaretto or almond extract;
heat just until warm.
- To assemble desserts,
spoon 1 1/2 tablespoons fudge sauce onto each of eight dessert
plates. Place bottom halves of cakes on plates. Cover with sliced
strawberries and cake tops. Spoon more sliced strawberries over
cakes. Top each with 2 tablespoons whipped cream and garnish
with a whole strawberry.
Makes 8 servings.
* For a lighter dessert
replace fudge sauce with prepared nonfat fudge sauce and whipped
cream with light whipped topping.
Variation: Bake cake batter
in two non-greased 9 x 5-inch loaf pans as package directs; cool
and remove from pans. With serrated knife cut sixteen 1/2-inch
slices cake. (Reserve remainder of cake for another use.) Assemble
desserts as above, using two cake slices for each dessert.
Nutritional Information:
349 calories; 10 g fat; 20 mg cholesterol; 305 mg sodium; 61
g carbohydrate; 2 g fiber; 6 g protein. Lighter Version: 304
calories; 2 g fat; 0 mg cholesterol; 330 mg sodium; 67 g carbohydrate;
2 g fiber; 5 g protein.
Recipe provided courtesy of California Strawberry
Commission. ©2003 California Strawberry Commission. All
rights reserved. Used with permission.
