Ingredients:

  • 1 (10-12 ounce) angel food cake, store-bought (280-340g)
  • 1 pound fresh strawberries, hulled and sliced (450g)
  • 1/4 cup granulated sugar (50g)
  • 1 (8-ounce) container frozen whipped topping, thawed (225g)
  • Optional: Fresh mint leaves, for garnish
  • Optional: 1 teaspoon vanilla extract
  • Optional: A tablespoon of Orange Liqueur

Instructions:

  1. Hull and slice the strawberries.
  2. Gently toss the sliced strawberries with the granulated sugar. (Optional: Add teaspoon of vanilla extract or a tablespoon of orange liqueur) Let them sit for 10 minutes to release their juices. For more flavor, simmer the macerated strawberry on low heat to turn into a sauce. Let cool.
  3. Cut the angel food cake into bite-sized cubes (approximately 1-inch).
  4. In a serving dish, layer the cake cubes, strawberry mixture (including juices), and whipped topping. Repeat layers as desired.
  5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld (optional, but recommended). Garnish with fresh mint leaves before serving.