Strawberries are a little late this year but are ripening just in time for Canada Day! Of course if you want to make this dessert for Independence Day just add some blueberries.
Ingredients:
283 g (10 oz) store bought angel food cake
1 quart strawberries
3-4 tbsps sugar
1 cup whipping cream
2 tbsps icing sugar
1/2 tsp vanilla
First slice the strawberries and mix with sugar. I used 3 tbsps of sugar but if you want your berries more sweet go for 4 tbsps. Leave on counter for 30 minutes or refrigerate overnight. Slice the angel food cake in half horizontally and set aside. In a chilled bowl beat the whipping cream, icing sugar and vanilla together until stiff. Take the top half of the cake off and spoon half the berries and juices on the cake. The add a little less than half the whipped cream on top of the strawberries. Put the top half of the cake in place then add a layer of whipped cream and spread evenly on top and over the sides. Top with strawberries and add a few around the bottom edge. Garnish with mint leaves if desired. Serves 10
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