Pink Angel Summer Cake

• 1 pint strawberry, washed and hulled
• 12 pint fresh raspberry
• 2 tablespoons sugar
• 2 tablespoons orange juice, divided
• 14 cup strawberry jam
• 6 ounces angel food cake (half of 12 oz cake)
• 8 ounces vanilla yogurt

1. Slice strawberries and set half of them aside with the raspberries.
2. Place remaining strawberries in a mixing bowl with the sugar and 1 tablespoon orange juice.
3. Mash with fork and let stand until they are juicy.
4. Combine jam and remaining 1 tablespoon orange juice.
5. Slice cake horizontally into 3 layers using a serrated knife.
6. Spread jam onto bottom and middle layers and reassemble cake.
7. When ready to serve, overlap 2 slices on each of 4 dessert plates.
8. Stir reserved strawberries and raspberries into mashed berries.
9. Top each cake slice with a spoonful of berries and a dollop of yogurt.
10. Serve immediately.

strawberry, fresh raspberry, sugar, orange juice, strawberry jam, angel food cake, vanilla yogurt

Taken from www.food.com/recipe/pink-angel-summer-cake-164030 (may not work)