Berries and Shortcake, Oh My!

Frozen Berry Angel Shortcake

Ingredients

1 Angel Food Cake

Raspberry Extract

Liquid red food color

2/3 cup strawberry topping

3 cups slightly softened lowfat strawberry ice cream or frozen yogurt

2 cups thawed lite whipped topping

Fresh strawberries or raspberries

Recipe Preparation

1.  Prepare your favorite Angel Food cake recipe with these changes:

Line the bottom of a 9x3 inch springform pan with nonstick foil, then attach the sides of the pan.  Substitute raspberry extract for the vanilla in Step 3 and add 3 drops liquid red food color with the extract.  Spread prepared pan and bake as directed.  Cool the cake completely, in pan, upside down on a wire rack.  To loosen cake, run a thin-bladed knife around side of pan, remove pan sides.  Invert cake and remove pan bottom.

2.  To assemble shortcake: 

Using a serrated knife, cut cake into 2 layers.  Place bottom layer, cut side up, on pan bottom and spread with 1/3 cup strawberry topping.  Spoon 3 cups slightly softened lowfat strawberry icecream or frozen yogurt over topping.  Spread another 1/3 cup strawberry topping over icecream/yogurt.  Top with remaining cake layer, cut side down.  Freeze at least 4 hours or overnight.  (Once the cake is frozen, it can be wrapped and stored in freezer up to 2 weeks).

3.  To serve:

Transfer frozen cake to a serving plate.  Frost with 2 cups thawed lite whipped topping.  Decorate with strawberries or raspberries.  Refrigerate 30 minutes to soften slightly before serving

~  Yumm  ~

This recipe is easee-peesee

Hope you enjoy  ;0)

Sharon

~ participating in ~

foodie friday at Designs by Gollum

pink saturday at how sweet the sound