My daughters’ schedules have intensified the last few weeks as they get ready for recitals, auditions and tests. Chiara and Ines really need a break at this point of the school year but our Spring Break is still two weeks away. I wanted to do something nice for them like bake their favorite cake but did not really have much time last week.
I was happy to come across this recipe from Weight Watchers nonetheless. It’s a very springtime type of dessert, relatively light with tons of berries. And it suggests using pre-made angel food cake, a real time saver (I got mine from Trader Joe’s). The girls and Richard really loved it. In the future, I know that I will use this recipe once again when I don’t feel like making a truly complicated sweet treat.
Do you have any easy go-to dessert recipes you use for your family?
Cake with Berries and Strawberry Purée
For 6 people
2 (6 oz.) containers raspberries
2 (6 oz.) containers blackberries
2 tablespoons of thinly sliced mint
1/2 cup + 2 tablespoons sugar
1 tablespoon + 2 teaspoons lime juice
2 cups strawberries, cut into small pieces
1 (8 oz.) store-bought angel food cake, cut into eight pieces
1 – Gently mix the raspberries, blackberries, mint, two tablespoons of sugar, and two teaspoons of lime juice in a large bowl. Set aside.
2 – Combine the strawberries and the remaining 1/2 cup of sugar and 1 tablespoon of lime juice in a blender and purée.
3 – Place each slice of cake on a separate plate. Spoon about three tablespoons of the strawberry sauce around each slice and put about the 2/3 cup of the berry mixture on the side.