Tips & Recipes |
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RECIPES Strawberry Angel Shortcake 36 ounces (3 pints) fresh Beach Street Farms strawberries, 1/2 cup whipping cream*, whipped and sweetened to taste Sugar Heat oven to 350 degrees. Prepare cake batter per instructions on package. Spoon 1/2 cup each into eight 6-ounce ungreased ovenproof custard cups, filling no more than two-thirds full. Spoon remaining batter into ungreased 9x5-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. Per instructions on package remove cake from oven and let cool. Reserve for another use.) Set aside 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 1/2 tablespoon of 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. *For a lighter version replace fudge sauce with prepared nonfat fudge sauce and whipped cream with light whipped topping. Makes 8 servings Nutritional Information per Serving: 349 calories; 10 g fat; 20 mg cholesterol; 305 mg sodium; 61 g carbohydrate; 2 g fiber; 6 g protein. Lighter Version: Approximately 304 calories; 2 g fat; 0 mg cholesterol; 330 mg sodium; 67 g carbohydrate; 2 g fiber; 5 g protein. For more delicious recipe ideas
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