Ingredients
2 loaf angel food cakes
2 pt. fresh strawberries, stemmed and quartered
1/4 c. sugar
1 (8 oz.) cream cheese
1 c. powdered sugar
2 (8 oz.) Cool Whip
Triple Sec or sherry (optional)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Electric slicer for paper-thin charcuterie, cheese, vegetables
Peruvian ceviche technique — leche de tigre, tiradito, causas
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Electric slicer for paper-thin charcuterie, cheese, vegetables
Peruvian ceviche technique — leche de tigre, tiradito, causas
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Mix sugar with berries. Mix cream cheese, powdered sugar and 1 of the 8 ounces of Cool Whip. Then beat until smooth. Slice angel food cake into thin slices. Arrange slices from one cake to cover entire pan. Top with cheese mixture. Arrange slices from second cake. (Drizzle Triple Sec or sherry over cake; optional.) Top with berries and remaining Cool Whip. Refrigerate a few hours before serving.