This recipe is a fun tart twist on strawberry shortcake. Instead of the normal pound cake, it is layers of Angel Food Cake loaf slices, strawberries and Cool Whip! I made this recipe while downstate in Oscoda, and it was so delicious that I made it again last night at my parents house for Memorial Day.
Ingredients:
1 Loaf Angel Food Cake, cut into 12 slices
1 c. Strawberry Lemonade, Skinnygirl Sparklers
3 c. chopped strawberries
2 Tbs. sugar
Cool Whip, Light
Combine the strawberries, sugar and Skinnygirl strawberry lemonade in a small bowl until everything is mixed well. Let sit on the counter for at least a half an hour so that the strawberries can soak up the liquid. Cut the Angel Food cake loaf into 12 slices. Lay out six bowls or serving dishes and place one layer of cake in the bottom of each bowl. Add about 1/4 c. of strawberries on the bottom layer of cake, place another piece of cake on top, and evenly distribute the remaining strawberries on top. Dollop each with a large scoop of light Cool Whip.
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