Angel Delight Banana Cherry Ripple Ice Cream
A modern twist on a ripple ice cream
Angel Delight Strawberry Shortcake
Desserts
Food
Summer Desserts
British
Light sponge layered with strawberry jelly and fluffy Angel Delight Strawberry Whip, finished with fresh strawberries for a nostalgic, fruity treat.
Serving Suggestions
Serve Angel Delight Strawberry Shortcake chilled and garnish with: fresh strawberries, extra Angel Delight Strawberry Whip, white chocolate shavings, mint leaves
Perfect for buffets, afternoon teas, school catering and summer dessert menus.
Prep: MEDIUM
20 Servings
Ingredients
• 200g softened butter
• 200g caster sugar
• 4 eggs
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 80g McDougalls No Added Sugar Strawberry Jelly
• 500ml boiling water
• 150g No Added Sugar Angel Delight Strawberry Whip
• 500ml water
• Fresh strawberries, sliced lengthways
Method
- Preheat the oven to 170C. Line a 33cm x 22cm baking tin with baking parchment.
- Cream the butter and sugar until pale. Beat in the eggs one at a time. Fold in the flour, baking powder and milk. Mix until you have a smooth cake batter.
- Place into the tin, spreading evenly so it rises evenly. Bake for 25 mins. Allow the cake to cool fully, then slice horizontally.
- Mix the McDougalls No Added Sugar Strawberry Jelly into boiling water, then divide between two clean 33cm x 22cm tins.
-
Pour the water into a large mixing bowl. Add the No Added Sugar Angel Delight Strawberry Whip and whisk for 30 seconds on low speed.
Scrape down, then whisk for 4 mins on high speed. - Pour on top of the set jellies, reserving a little for decoration. Top each jelly with a layer of sponge, then place in the fridge for 30 mins to set.
- To serve, turn out so the sponge layer is on a board. Cut each one in half, then into fingers. Garnish with extra Angel Delight Strawberry Whip and chopped fresh strawberries.
Allergens
Dairy Gluten
