• 1 pound strawberries
• 1 tablespoon + 2 teaspoons India Tree Bright White Sanding Sugar
• 1 teaspoon Lunds and Byerly's Orange Zest
• 1 pint blueberries
• 1/2 pint raspberries
• 1 (17-ounce) Lunds and Byerly's Angel Food Cake
• 1/4 cup Lunds and Byerly's Semisweet Dark Chocolate Dessert Topping
• 1 (6.5 ounce) can Land O Lakes™ Whipped Light Cream

Wash strawberries; hull and cut berries into fourths.  Place half of hulled strawberries in mixing bowl; sprinkle with 1 tablespoon sparkling sugar and orange zest.  Using potato masher, gently mash berries until juices are released.  Carefully fold in remaining quartered strawberries, blueberries, and raspberries.  Let stand at room temperature 30-40 minutes.

Slice cake into 10 slices.  Place slices on dessert plates; spoon berry mixture over cake slices.  Place chocolate topping in glass measuring cup and microwave (HIGH) 10 seconds.  Drizzle chocolate over cake and berries.  Top each dessert with a dollop of whipped cream and sprinkle with sparkling sugar.

Amount: 10 Servings