Recipe: Double Stuffed Strawberry Shortcake (using angel food cake)

DOUBLE STUFFED STRAWBERRY SHORTCAKE

2 cups sliced fresh strawberries
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 prepared angel food cake
1 (8 ounce) container fat-free whipped topping

Place strawberries in a large bowl. Combine sugar and cinnamon; stir well. Sprinkle cinnamon-sugar mixture over strawberries; toss gently. Set aside.

Split angel food cake in half horizontally to make 2 layers. Hollow out bottom layer of cake, leaving sides and bottom.

Place 1/2 cup of fat-free whipped topping inside the hollowed-out bottom layer. Place strawberries on top of whipped topping.

Place second angel food cake layer on first layer. Frost with remaining whipped topping. Pour any remaining strawberry juice over frosted cake and garnish with fresh strawberries.

Servings: 12
Source: Totally Strawberries Cookbook by Helene Siegel and Karen Gillingham