Pink Angel Summer Cake

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READY IN: 15mins
Recipe by looneytunesfan

From Home Cooking Magazine

Ingredients Nutrition


  1. Slice strawberries and set half of them aside with the raspberries. Place remaining strawberries in a mixing bowl with the sugar and 1 tablespoon orange juice. Mash with fork and let stand until they are juicy.
  2. Combine jam and remaining 1 tablespoon orange juice.
  3. Slice cake horizontally into 3 layers using a serrated knife. Spread jam onto bottom and middle layers and reassemble cake. When ready to serve, overlap 2 slices on each of 4 dessert plates.
  4. Stir reserved strawberries and raspberries into mashed berries. Top each cake slice with a spoonful of berries and a dollop of yogurt. Serve immediately.

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