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Triple Berry Angel Shortcakes

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Triple Berry Angel Shortcakes
  • Prep 20 min
  • Total 3 hr 10 min
  • Servings 12
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Try a classic spring dessert - angel food cake topped with berries and mounds of whipped cream.
Apr 23, 2013

Ingredients

  • 1 box Betty Crocker* Angel Food Cake Mix
  • 1 1/4 cups (300 mL) cold water
  • 1 can (540 mL) raspberry pie filling
  • 3 cups (750 mL) sliced fresh strawberries
  • 2 cups (500 mL) fresh blueberries
  • Whipped cream, if desired

Steps

  • 1
    Heat oven to 350ºF. Make and bake cake mix as directed on box for angel food (tube) pan, using cold water. Cool completely, about 2 hours.
  • 2
    In medium bowl, mix pie filling, strawberries and blueberries.
  • 3
    Cut cake into 12 slices. Cut each slice in half diagonally to make 2 triangles. Arrange 2 triangles on each of 12 serving plates. Top with fruit mixture and whipped cream.

Expert Tips

  • Tip 1
    Variation: Bake a Betty Crocker* SuperMoist* cake mix in a fluted tube cake pan and use instead of the angel food cake mix.

Nutrition Information

220 Calories, 0g Total Fat, 3g Protein, 52g Total Carbs, 39g Sugars

Nutrition Facts

Serving Size: 12 Servings
Calories
220
Total Fat
0g
Saturated Fat
0g
Trans Fat
0g
Cholesterol
0mg
Sodium
320mg
Total Carbs
52g
Dietary Fiber
2g
Sugars
39g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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