Strawberry Shortcake

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:09 PM PST

Story Updated: Mar 31, 2008 at 12:09 PM PST

Ingredients

Strawberry Shortcake - 3/28/2005

1 angel food cake 1/2 flat strawberries
1/4 lb. melted butter 1/2 cup sugar
1/2 cup water 1 quart vanilla ice cream
1 cup whipped cream

Directions

Float strawberries in sink or a bowl of cool water to clean. Remove the tops or hulls of the strawberries and place them in a flat dish or shallow pan. Sprinkle with sugar and water.

Clean out an empty soup can and cut holes in the bottom. Use the can to cut the strawberries into 1/2" to 3/4" pieces. Let the berries sit for 15-20 minutes.

Cut the angel food cake into 2" to 3" thick pieces. Drizzle with melted butter and toast in a 400 degree oven for 3 minutes. Remove from oven and let the cake sit for 1 minute. The cake will become nice and crisp.

To assemble the strawberry shortcake, place a piece of cake in a serving bowl. Add a scoop of vanilla ice cream and a big spoonful or two of strawberries. Top with whipped cream and garnish with a whole strawberry. Serves 8-10.

Recipe from Pat Donahue, Anthony's Homeport

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