Recipes For My Boys: Strawberry Angel Cake w/Blueberry Compote

Wednesday, July 3, 2013

Strawberry Angel Cake w/Blueberry Compote

Happy 4th of July!  Do you have amazing plans?  We are going to the splash park on the beach, with dear friends to watch the sunrise, play, and eat.  We are hoping to get there, have fun and snack, before the rush comes later in the day.  Perhaps, we will see fireworks on the Inter Coastal Waterway at night.  Whatever your plans, I hope you have a wonderful day celebrating with family and dear friends, making memories that last a lifetime.

My Red, White and Blueberry dessert for tomorrow!

My precious Mama always made this Strawberry Angel Cake, except, it was molded in a bowl, flipped out and covered with dream whip.  Do you remember that?  I actually found some recently and bought it.  I'm not certain I'll use it but it brought back sweet memories, so in the buggy it went and now has a place in the pantry...in the back...over in the corner...I think.

Please take a moment to visit the ads on my blog.  I am now an affiliate of Walmart.  By visit the ads, and shopping at Walmart, through the provided link or picture below, you are helping support this blog, my love of cooking and sharing it....pennies at a time.

Strawberry Angel Cake w/Blueberry Compote
Ingredients

For the cake:

3 - 3 oz.  strawberry jello mix
3 cups water, boiled
15 oz. frozen strawberries
1 angel food cake, homemade from mix or bought, torn in pieces
cool whip or cool whip frosting

For the compote:

2-12 oz. bags frozen blueberries
1/3 cup water plus 1/2 Tablespoon
1/4 to 1/2 cup sugar, or to taste
1 Tablespoon corn starch

Directions for cake:

Spray 13x9 pan.  Boil water.  Add jello and stir until clear.  Add frozen strawberries.  Put 1/2 angel food cake pieces in pan. Pour half jello mixture over cake pieces.  Top with remaining cake, then jello mixture.  Put in refrigerator to set, at least four hours or overnight.  You can also put in the freezer for 30 to 45 minutes...until firm enough to cut.  Do no leave in freezer.  Keep cake refrigerated.  

Directions for blueberry compote:

While cake is setting....put blueberries in saucepan with sugar and 1/3 cup water.  Cook until sugar is dissolved.  Mix cornstarch and 1/2 Tablespoon water together to mix and make a slurry.  Add to blueberries and cook until thickened a bit.  Remove from heat and cool.  Top cake, ice cream, pancakes and more.

To serve:  Top a slice of cake with cool whip, or cool whip frosting and blueberry compote, fresh blueberries or strawberries.

To make parfaits:  Cut set cake into cubes.  Layer in cake, cool whip and blueberry compote.  Repeat.  serve immediately or keep in refrigerator until ready to serve

Note:  Cool whip will melt if warmed.  Do not take cake, that has been covered with cool, whip outdoors.  Alternately, add it from the freezer on individual slices if possible.  Enjoy!







Shared at:  Weekend Potluck #74

No comments:

Related Posts Plugin for WordPress, Blogger...