Pink Angel Summer Cake

1. 1

   Slice strawberries and set half of them aside with the raspberries.

2. 2

   Place remaining strawberries in a mixing bowl with the sugar and 1 tablespoon orange juice.

3. 3

   Mash with fork and let stand until they are juicy.

4. 4

   Combine jam and remaining 1 tablespoon orange juice.

5. 5

   Slice cake horizontally into 3 layers using a serrated knife.

6. 6

   Spread jam onto bottom and middle layers and reassemble cake.

7. 7

   When ready to serve, overlap 2 slices on each of 4 dessert plates.

8. 8

   Stir reserved strawberries and raspberries into mashed berries.

9. 9

   Top each cake slice with a spoonful of berries and a dollop of yogurt.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.