Strawberry Shortcake

Servings = 4 | Serving size =1 slice cake with 4 ounces strawberries and 1/4 cup sauce

This recipe can be multiplied by 2, 3.

The Angel Food cake will freeze fairly well although it’s not quite as fluffy. The strawberries are good the next day. This recipe requires either Strawberry Sauce or Strawberry Chocolate Sauce to be made first.

12 strawberries (stemmed and sliced)
2 granulated sugar
1/2 commercially prepared Angel Food Cake
1 chocolate strawberry sauce or strawberry sauce
12 canned whipped cream

Combine the sliced strawberries with the granulated sugar. Toss well to coat the berries and place in the refrigerator for at least an hour.

Slice the whole angel food cake into 4 quarters. Cut a half of each quarter for every serving you will need. Place the remaining cake in ziplock bags and put in the freezer.

When ready to serve place 1/4 cup of sauce on a plate and top with the sliced angel food cake. Top with 1/4 of the strawberry mixture and then 3 tablespoons of whipped cream.

Nutrition Facts

Serving size: 1 slice cake with 4 ounces strawberries and 1/4 cup sauce | Servings 4

Calories 179 | Calories from Fat 23

Amount Per Serving (% Daily Value)

Total Fat 3g (4%) | Saturated Fat 1g (7%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 7 mg (2 %) | Sodium 327 mg (14 %)

Total Carbohydrates 37g (12%) | Sugars 9g

Dietary Fiber 3g (77%) | Protein 4g

Vitamin A 2% | Vitamin C 110 % | Calcium 9% | Iron 4%

Vitamin K 3 mcg  | Potassium  224 mg | Magnesium  21 mg

 


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