Rich but low-cal fruits turn this simple, airy cake into ambrosia. A dollop of whipped cream adds even more indulgence.
- 1 pint fresh strawberries, quartered
- 1/2 cup red wine (optional)
- 3 tablespoons sugar
- 1 mango, peeled, pitted and cut into ½ cubes
- 1 tablespoon fresh lemon juice
- 1/2 angel food cake, cut into 6 pieces
- 1 lime for grated peel
- 1 pinch fresh ground pepper
COMBINE strawberries, wine and sugar in medium size bowl. Set aside.
PLACE mango and lemon juice in food processor or blender. Puree until smooth.
ASSEMBLE dessert by pouring ½ cup of strawberry mixture over 1 slice of cake.
DRIZZLE 3 tablespoons of mango puree over cake and plate.
SPRINKLE each dessert with grated lime peel and black pepper.
Review This Recipe
Nice light tasting finish to a summer meal
This dessert received high accolades from my dinner guests. This was an nice variation of strawberry shortcake with mango sauce and yummy wine marinated strawberries. Exciting flavor yet not too rich. It seemed that one mango didn't make quite enough sauce for 3 tablespoons per serving. I used 2 mangos. Pureed alone they were a little too thick so I added 1/2 cup apple juice. This provided more sauce, a little extra sweetness and a perfect consistency to drizzle over the cake. This was so flavorful, quick and easy, I will make this frequently while ripe strawberries are in season!!
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