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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This is a fun an convenient alternative to traditional strawberry shortcake, notes field editor Marion Lowery of Medford, Oregon. It's a delightful dessert that's easy to assemble using purchased sponge cakes. Ingredients:
1 cup fresh raspberries and/or blackberries |
1 tablespoon sugar |
dash ground nutmeg |
1/4 cup apricot jam |
1 teaspoon butter |
dash salt |
2 individual round sponge cakes |
whipped cream |
Directions:
1. In a small bowl, combine the berries, sugar and nutmeg. Cover and refrigerate for 1 hour.
2. In a small saucepan, cook and stir the jam, butter and salt over low heat until butter is melted. In a microwave, warm the sponge cakes on high for 20 seconds; place on serving plates. Top with berry mixture and drizzle with apricot sauce. Top with a dollop of whipped cream. Yield: 2 servings.
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