Stay healthy this 4th of July weekend with this delicious and nutritious “Independence Day” cake. Here is the recipe courtesy of our Vice President! Be sure to take a photo of your finished cake and share with us on Facebook! Facebook.com/salgifoundation
Angel food cake mix -1 box
Greek yogurt- 2 cups
Lite whipped cream- 1 cup
Sliced strawberries- 1 cup
Blueberries- 1 cup
Prepare angel food cake mix per directions on box. Pour mixture in two separate greased rectangle cake pans. (Hint: Use healthy options like coconut or avocado oil to grease pans.) Bake cakes based on time and temperature specified on angel food cake mix box.
While cake is baking, slice 1/2 cup of strawberries into thin, long, oblong pieces. Then set aside 1/4 cup of blueberries. Take remaining 1/2 cup strawberries and pour into mixing bowl with remaining 3/4 cup of blueberries. Mash together remaining blueberries and strawberries.
In a separate mixing bowl, whip together the Greek yogurt and whipped cream.
Once cakes are done baking, set aside to cool. Once the cakes have cooled, place one cake on large serving dish/platter and spread 1/2 of the Greek yogurt and whipped cream mixture. Then spoon the mashed strawberry and blueberry mixture on top.
Take second cake and carefully place on top. Then spread the remaining Greek yogurt and whipped cream mixture on top. Finish by decorating the top of the cake using the remaining 1/4 cup of blueberries as the stars of the American flag and by using the remaining 1/2 cup of sliced strawberries as the red stripes.
Happy 4th of July!