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Angel Cream Cakes with Strawberries

Light and airy, this ethereal strawberry-and-cream dessert is almost as pretty as it is delicious.
Angel Cream Cake


1 C whipped cream
10 oz. angel food cake loaf, cut into 12 equally sized rectangles
12 (3.5 oz) butter wafer cookies
1 pint Markon First Crop Strawberries, sliced
Powdered sugar and mint, to garnish


Frost 12 angel food cake rectangles with whipped cream. Assemble desserts by placing one cookie on plate; top with angel food rectangle. Arrange strawberry slices around all sides of angel food. Stack with second cookie and repeat process with more strawberries and a third cookie. Sift powdered sugar over top cookie and garnish with strawberry and mint.
Repeat for five more stacks; serve.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.