It seems like our recipe blog has been in hibernation for a while. So it’s time for some super summer recipes. Let’s see if we can find something to bring on the warmer weather.
This is a great summer recipe because it requires no cooking at all. I have made it several times and it’s always a hit. It’s a Betty Crocker recipe that I adapted to fit in a 9X13 pan. So it won’t be cut into a wedge like the picture, we just scoop it out with a big spoon.
2 C heavy whipping cream
1/4 C sugar
4 C vanilla yogurt (sometimes I use strawberry or a mixture of both)
1 round angel food cake, cut into 1-inch pieces
1 C fresh blueberries
4 C quartered fresh strawberries
1 C fresh raspberries
In a large bowl, beat whipping cream and sugar with electric mixer on high speed until stiff peaks form. Gently fold in yogurt. Add cake pieces gently combine with the yogurt mixture. Spoon half of the cake mixture into a 9X13 pan; press down with a rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with the rest of the berries. Cover and refrigerate at least 4 hours or overnight.
I use mostly strawberries, but you can switch up the amount of each berry depending on your tastes. Blackberries also work well in this recipe. There are quite a few fruit/yogurt combinations you could use with this recipe.