Strawberry Angel Shortcake
Submitted by Larskat
Angel food cake layered with rum-soaked strawberries and white chocolate whipped cream, drizzled with orange juice. A no-bake showpiece that comes together in 30 minutes flat.
YIELD
8 servingsPREP
30 minCOOK
20 minREADY
2 hrsTake a store-bought angel food cake and turn it into something nobody would ever guess came together without an oven.
Slice it into three layers, drizzle each one with a rum and orange juice mixture, then stack them up with rum-macerated strawberries and a whipped cream that’s been swirled with melted white chocolate.
The white chocolate gives the cream just enough body and sweetness to stand up against the boozy, juicy berries. Let it chill for an hour or two so everything melds, then cut into thick wedges.
Garnish with whole strawberries and fresh mint for a dessert that looks like you spent the whole afternoon on it.
Pro Tips
- Melt the white chocolate slowly over a double boiler and cool it completely before whipping it into the cream, or it will seize
- Rum extract works as a solid non-alcoholic swap; use 2 teaspoons total
- The longer you chill it, the better the flavors marry; overnight is ideal if you have the patience
Ingredients
Directions
Combine sliced berries, sugar, and one tbsp rum or 1 teaspoon rum extract in a medium bowl.
Combine remaining rum or extract and orange juice in a small measuring cup.
Melt chocolate slowly over hot water in double boiler or small bowl.
Stir occasionally.
Cool to room temp.
Beat whipping cream and cooled chocolate until soft peaks form.
Slice angel cake horizontally into three layers.
Place one layer on large cake plate.
Drizzle with ⅓ of orange juice mix.
Top with ⅓ of cream chocolate mixture and ½ of the sliced berries.
Repeat layers, ending with cream spooned over top of cake and partially down sides.
Garnish with whole berries and mint leaves.
Refrigerate one to two hours.
To serve, cut into 8 wedges.
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