strawberry angel shortcake

How To Make strawberry angel shortcake

• 1

  NOTE: May substitute 2 teaspoons rum extract instead of using rum.
• 2

  Combine sliced berries, sugar and one tablespoon rum or 1 teaspoon rum extract in a medium bowl.
• 3

  Combine remaining rum or extract and orange juice in a small measuring cup.
• 4

  Melt chocolate slowly over hot water in double boiler or small bowl; stir occasionally.
• 5

  Cool to room temperature.
• 6

  Beat whipping cream and cooled chocolate until soft peaks form.
• 7

  Slice angel cake horizontally into three layers; place one layer on large cake plate.
• 8

  Drizzle with 1/3 of orange juice mix; top with 1/3 of cream chocolate mixture and 1/2 of the sliced berries.
• 9

  Repeat layers, ending with cream spooned over top of cake and partially down sides.
• 10

  Garnish with whole berries and mint leaves - Refrigerate one to two hours.
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