Yesterday I shared my recipe for these individual Almond Sponge Cakes. They were all prepared and baked yesterday so that I could use them for my dessert this evening.
This morning I hulled and sliced some strawberries and macerated them in some Amaretto.
When it was time to enjoy dessert all I needed to do was whip the cream
And assemble the sponge cakes.
Strawberry Almond Sponge Cakes
1 Almond Sponge Cake per person
2 qts. strawberries, hulled and sliced
2 T. Amaretto
1/2 pint heavy whipping cream
1 T. powdered sugar
1/2 c. vanilla ice cream per person
Sprinkle strawberries with Amaretto and let set at room temperature for a few hours to macerate.
When ready to serve dessert, whip cream with powdered sugar until light and fluffy.
Place one scoop of vanilla ice cream onto each Almond Sponge Cake dessert cup. Top with macerated strawberries and add a dollop of the whipped cream. Print Recipe
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