- 6
Ingredients
- 6 mini angel food cakes
- 2 1/2 pints strawberries, hulled and quartered lengthwise
- 1/3 cup sugar
- 3/4 cup well chilled heavy cream
- 4 tablespoons sour cream
- 1 1/2 tablespoons powdered sugar
- 3/4 teaspoon vanilla
Preparation
Step 1
In a large bowl combine 1 pint of the strawberries and the granulated sugar and with a potato masher mash the berries gently until they release their juices, being careful not to crush them to a pulp. Add the remaining 1/2 pint of berries. Let the mixture stand at room temperature, stirring occasionally, for 1 hour.
In a bowl beat the heavy cream with the sour cream and the confectioners' sugar until it holds a soft shape and beat in the vanilla. Split the mini angel food cakes horizontally with a knife, arrange the bottom halves on 6 plates, and spoon the strawberry mixture over them. Top the strawberry mixture with some of the whipped cream and arrange the mini angel food cakes on the cream. Serve the remaining cream separately.