Whitney Miller’s Strawberry Shortcake Salad
I love fruit desserts during the summer because they are cool and refreshing. Strawberry shortcake is one of my favorites. I put a twist on this classic with a fun take on fruit salad. Fresh strawberry and peach slices are spiced up with pepper jelly. Angel food cake is toasted until crisp on the outside and chewy and marshmallowy on the inside. The tangy, creamy goat cheese whipped cream is the perfect finishing touch to this dessert.
Strawberry-Peach Shortcake Salad
½ angel food cake, cut into 1-inch cubes
12 fresh strawberries, thinly sliced
2 peaches, cored and cut into ½-inch slices
2 teaspoons pepper jelly
Goat Cheese Whipped Cream, recipe included
16 fresh basil leaves
Preheat an oven to the broil setting.
Place the angel food cake cubes on a baking sheet. Bake the cubes for 30 to 45 seconds or until toasted, repeat on all sides. Let cool.
Toss the strawberry and peach slices with the pepper jelly in a bowl. Refrigerate for 10 minutes.
To assemble the salad, spoon the strawberry and peach slices in a serving bowl. Top with the angel food cake croutons, and basil leaves. Serve immediately.
Tip: Use a serrated knife to easily cut the angel food cake into cubes.
Goat Cheese Whipped Cream
2 tablespoons goat cheese, at room temperature
1 cup heavy cream, cold
2 tablespoons confectioner’s sugar
Combine the goat cheese and heavy cream in a tall mixing bowl. Using an electric hand mixer beat the cheese mixture on medium-high speed until soft peaks form. Add the sugar. Beat until combined. Refrigerate until ready to use.
When she was just 22, Whitney Miller won the first U.S. season of the Fox show MasterChef. She is the author of Modern Hospitality: Simple Recipes with Southern Charm. While working on her second cookbook, she frequently travels around the U.S. and as far away as China to conduct cooking demonstrations and culinary classes. For more, visit whitneymiller.net, connect with Whitney MillerH on Facebook and follow her on Twitter @whitneymillerH.