Grown-up Mixed Berry Shortcake
- 1 16 oz box Angel food cake mix
- 1 t pure vanilla extract
- 4 c strawberries stemmed and quartered
- 2 c blueberries
- 1/2 c granulated sugar
- 1/4 t lemon zest
- 2 t vanilla
- 1/2 c red wine
- pinch salt
- 1 c heavy cream
- 1 t granulated sugar
- multicolored jimmies aka sprinkles
Prepare the Angel food cake according to package directions in a large bundt pan, except add 1 teaspoon vanilla to the batter. Once done, remove from the oven and set aside to cool.
To a medium saucepan, add the strawberries, blueberries, lemon zest, sugar, vanilla, and wine. Bring to a boil, reduce heat to medium, and simmer 30 minutes to get the berries all macerated and happy. Remove from the heat and allow to cool completely. (Note: Once cooled, this sauce will thicken a bit. I didn't find it necessary, but a little cornstarch can be added to thicken the sauce further if desired.)
In a chilled glass bowl, whip the cream to soft peaks. Whip in 1 teaspoon sugar or more to taste.
To serve, put a slice of cake on a plate. Top with berry sauce and whipped cream. Finish with some sprinkles. Yield: 8-10 servings.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
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