This dessert is great to take out the door, to sell at a bake sale (if you store the cups in a tub of ice), or even to just open the refrigerator to. There’s just something so much more appealing about food that’s ready to go.

Feel free to make this in any resealable plastic container you have sitting around your kitchen. But if you want it to look like it was made by the pros, next time you go to a ware¬house or club store, buy 12-ounce clear plastic take-out cups with lids. If you’re making a lot, line them up and fill them assembly-line fashion.

If you have a few extra minutes and want the shortcakes to be even more decadent, try following this recipe using the Sexy Strawberry Tapenade (see page 207) instead of plain strawberries—a 1/4-cup serving of the tapenade has only 50 calories and 2 grams of fat. Just layer a serving (or two) of the tapenade between the angel food cake and whipped topping in a 12-ounce cup, and you’re in for an extra-special treat.

Strawberry Shortcake To Go


1 1/4 ounces angel food cake, torn into bite- sized pieces
1 cup sliced strawberries
1/4 cup plus 2 tablespoons fat-free frozen whipped topping, defrosted


Add half of the angel food cake to a 12-ounce plastic to-go beverage cup with a lid or to a medium resealable plastic container. Top with half the strawberries, followed by half the whipped topping. Repeat with the remain¬ing cake, strawberries, and whipped topping. Cover and refrigerate for up to 2 days.

Makes 1 serving.

190 calories, 3 g protein, 42 g carbohydrates, <1 g fat, trace saturated fat, 0 mg cholesterol, 4 g fiber, 282 mg sodium

*Recipe taken from I Can’t Believe It’s Not Fattening by Devin Alexander. Copyright c 2010 by Devin Alexander. Published by Broadway Books, a division of Random House, Inc.*