Select Michigan Strawberries
Strawberry Angel Food Delight
2 quarts fresh Michigan Strawberries (washed & capped)
1 or 2 tablespoons Michigan sugar (depending on how sweet the strawberries are)
1 Angel Good Cake
2 French Vanilla Pudding Mix
3 cups milk
1 container of whipped topping (8 ounces) - softened
In a 9 x 13 glass pan tear the angel food cake into pieces (bite size) so they fit tight in the pan. Whisk together pudding and milk until smooth. Fold the whipped topping into the pudding and milk. Pour this mixture evenly over the cake, cover and chill for 3 hours.
Place 3 cups of the cleaned, capped and sliced Michigan Strawberries in a bowl and crush with a potato masher. Mix the sugar into mashed berries. Slice remaining strawberries and stir gently into the crushed berries. Chill for 2 hours. Take out and drain the juice off the berries. (save the juice for smoothies, pies, ice cream topping).
Spread drained strawberries across the chilled pudding/cake mixture. Chill another hour. (I used fat free pudding and fat free whipped topping - made it the day before & served it for Fathers Day Brunch - it was a huge hit with the family!)
*Michigan strawberries are extra sweet this year because of all of the cool nights we have had this past month. But with this warm weather here I would recommend you get out to the U-pick farms or fruit stands to snatch up your Michigan Strawberries before they are all gone. Michigan Strawberries are not sold in regular grocery stores. These beautiful berries come from Earls Farm Market on Blue Star Highway in Allegan County, a fourth generation family farm.
*Michigan Strawberries are so sweet and delicious at only 50 calories a cup, eat all you want!
*This recipe is adapted from a recipe Jan Earl (Earl's Farm Markets) took the time to write out for me - she brings it to a lot of family & church functions and the pan is always empty when it comes home. Jan has more recipes & suggestions for storing & freezing strawberries on the farm web site - www.earlsfarmmarket.com
Recipe by Priscilla Massie cookbook author/culinary historian for Made in Michigan/Select Michigan
