this is a decadent but summer-lite dessert i love to make for friends during porch sitting summer nights– if you know me, you know that giving directions is not one of my stregnths… so please bear with me…
2 of the bigger containers of strawberries
1 sm container blueberries
1 pint whipping cream
mint leaves
1-2 lemon
angel food cake
sugar
wash wash wash: strawberries (take the green things off), blueberries, mint leaves
cut strawberries into somewhat uniform peices in a bowl with a pearing knife (saving about 10 nice looking, whole strawberries for garnish– put these back in fridge). add some water and sorta mash the cut up strawberries slightly to let out some juice from the fruit. add some sugar and stir it up. dip your finger in the syrup– if it tastes sweet, not too too sweet, but sweet and not too sour– that should be fine… you prepare this ahead of time so it can sit in fridge and marinate for a day to at least an hour.
cut angel food cake into 6 peices and place at the bottom of your serving bowl (martha says: please use the lovely, pretty bowls for serving)
squeeze the lemon to extract the juice– and drizzle it over the angel food cake peices– you can also use finely grated lemon rind
(put a bowl in the freezer prior to your whipping and take it out to blend your cream in… this just makes better forming whipcream when the weather is hot) whip the whip cream with a umm… (whipping machine thing?) and add sugar to taste… i’d say a few tablespoons (or whatever tastes really good to you)
place strawberry syrup mix on top of the angel food cake peices… add fresh, clean blueberries and whipping cream… then add a whole strawberry, a few blueberries and a couple mint leaves on top for a beautiful garnish
wa la!

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