Strawberry Angel Food Eclair Shortcake Recipes

STRAWBERRY ANGEL FOOD ECLAIR SHORTCAKE

Steps:

• First you will want to make your pudding. Even though it calls for 4 cups of milk I prefer to leave it a little thicker and use only three. Set pudding aside and Slice angel food cake into 1/2 inch slices. In a 8x11 pan lay enough of these slices to cover the bottom.
• Place 1 cup of strawberries over the angel food cake and take the can of chocolate and run it back and forth across the strawberries. Spoon one third of the vanilla pudding over the strawberries and chocolate. Make three layers.
• Then place your last layer of angel food cake over the third layer of pudding and use the remainder of the strawberries. .
• Place in the refrigerator until pudding sets up about an hours. Cut into squares and serve with whipped cream like you would strawberry shortcake. Enjoy!

STRAWBERRY ECLAIR ICE CREAM CAKE

Steps:

• Spray the bottom of a 9-inch springform pan with nonstick cooking spray. Place the milk in a small bowl. Working one or two at a time, dip the Oreo cookies quickly in the milk and arrange them in a stack around the edge of a 9-inch springform pan until you reach the top edge. You should have about 6 layers of cookies.
• Place 12 Oreo cookies in a food processor with 1 tablespoon of the milk that you used to dip the cookies. Process until the crumbs just hold together, then place the mixture in the bottom of the pan and press to make into an even crust.
• Top the crumb crust with the thinly sliced strawberries, then top with strawberry ice cream and smooth into an even layer. Top the strawberry ice cream with the strawberry shortcake ice cream and smooth into an even layer. Top with the whipped cream topping and smooth to the edge of the pan. Cover with plastic and transfer to the freezer until set, about 4-6 hours and up to overnight.
• Remove the cake from the freezer and remove the side from the springform pan. Place strawberry halves around the edge of the cake, red side up, leaving a space for the mini oreo cookies. Place the mini oreo cookies, standing on the edge, in the spaces between the strawberries. Shave the freeze dried strawberries over the top to decorate.
• Cut cake into wedges to serve.

ITALIAN-STYLE STRAWBERRY SHORTCAKE

Steps:

• Set aside a few pretty strawberry slices for garnish; sprinkle remaining strawberries with sugar in a bowl and let stand for 10 minutes for juice to form.
• Mix mascarpone cheese and whipped topping together in a separate bowl. Place torn pieces of angel food cake into a trifle dish; spread strawberries and their juice on cake pieces and top with mascarpone mixture. Decorate with retained strawberry slices. Refrigerate until serving time.

ANGEL FOOD STRAWBERRY SHORTCAKE

Steps:

• Tear angel food cake into bit size pieces and place in a 9x13 inch pan.
• Combine cream cream cheese and Splenda until light and fluffy.
• Fold in whipped topping.
• Spread the cream cheese mixture over the cake.
• Combine strawberries and glaze until strawberries are evenly coated (you may not need the whole bag of glaze). Spread over cream cheese layer.
• Chill until serving.