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Dessert
4 servings
3 hours 40 minutes
0 minutes
Melissa's Corporate Chefs
2 pints organic strawberries
2 tablespoons sugar, depending on sweetness of berries
2 tablespoons orange liqueur (optional)
8 ounces heavy cream (cold)
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1/2 angel food cake, cut into 1/4 inch wedges
Pick berries over. Wash briefly, then dry gently but thoroughly. Hull and trim. Slice each berry vertically into 3-4 slices.
Taste a slice for sweetness. Place berries in medium nonreactive bowl; add up to 2 tablespoons of sugar, depending on sweetness of berries, and optional liqueur. Toss gently.
Cover and chill for 1-3 hours. Before assembling cake, drain and reserve strawberry liquid.
In chilled medium bowl, beat cream at high speed just until slightly thickened.
Add sugar, then vanilla; beat at low speed until incorporated, then increase speed to high and beat just until cream forms soft peaks.
Drizzle layers of Angel food cake with about half of liquid drained from strawberries.
Gather 4 serving plates.
Starting with the cake slices, arrange alternate layers of the cake, strawberries and ending with the cream.
Garnish with mint leaf.
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