Pink Angel Summer Cake

From Home Cooking Magazine

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  pint strawberry, washed and hulled
• 1⁄2 pint fresh raspberry
• 2  tablespoons sugar
• 2  tablespoons  orange juice, divided
• 1⁄4 cup  strawberry jam
• 6  ounces  angel food cake (half of 12 oz cake)
• 8  ounces vanilla yogurt

Directions

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.