The Ultimate Strawberry Shortcake

From: Chef #1419032

On Oct 22, 2009

From: Kat's Mom

On Oct 13, 2009

Lovely! The only thing I did differently was to add 1 TBL Grand Marnier (orange liqueur) to the strawberries and slice them thinly so that they stretched a bit further. We found this a bit on the sweet side, but that was probably due to the pre-made angel food cake. Next time I will only use 1/2 cup 10x sugar. This "shortcake" method would also be excellent with peaches and cinnamon. Thanks!

From: Sharlene~W

On Jun 5, 2002

Tried the shortcake tonight for a potluck. It went together very easy--especially after I decided it would be easier to gently break the angel food into small chunks instead of cutting into cubes--I think it came out the same in the end. I envisioned it being cake height, but in actuality it was only about an inch high and a bit difficult to serve in intact squares. As was mentioned in another review, served up in spoonfuls after failed attempt at squares. The flavor was very good though--everyone loved it. UPDATE: Made the a second time this week. Tried to be even more gentle when folding in the cake pieces. I put it in a 8" trifle-style bowl and I was happier with the results.

From: Joan W.

On Apr 18, 2002

At first I thought this would be like regular strawberry shortcake. Wrong! The cream cheese mixture, along with the angel food chunks, make a delicious cake that cuts beautifully and taste great. Garnished with strawberries ... it's a winner. i would suggest more strawberries than the recipe calls for.