Tropical Shortcake

Tropical Shortcake

A couple weeks back I shared a frantic post on Facebook asking for dessert ideas.  You guys were awesome in sharing and getting my creative juices flowing so THANK YOU!!  I’ve also got a few recipes I wanna try from you.

Before that all happened I was preparing to have company over.  Dinner was covered and I just hadn’t given dessert much thought.  I know, weird.  Usually it’s the first thing planned and everything else revolves around it.  I must have been feeling especially tired that day.  Needless to say I waited until the last minute, realized I had no butter, I did not have a back up brownie mix, I was low on eggs, AND I had like an hour to figure it all out.  super.lame.  Shouldn’t there be some fairy godmother of desserts that saves you from your misfortune?

Since there isn’t a fairy godmother of desserts and I do work rather well under pressure I started scheming.  Out of nothing can come something.  Or whatever.  Tropical Shortcake was invented out of frozen fruit, extra angel food cake and some no bake cream cheese mixture I whipped up.  Note to self: allow the cream cheese to soften a bit more before mixing cuz lumps of cream cheese ain’t so pretty to look at.  Tasted good though.

Despite tiny little pebble sized cream cheese in the whipped topping the dessert turned out so fantastic I wanted to share it.  Think outside the box and use whatever frozen fruit you have on hand to create your own new flavors.

Tropical Angel Food Dessert


  • Angel food cake
  • 2 cups frozen blueberries
  • 1 cup frozen mango
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 teaspoon corn starch
  • 4 oz cream cheese
  • 1 cup whipped topping
  • 2 drops lime essential oil


  1. Combine the blueberries, mango, water and sugar in a medium saucepan. Bring to a boil and reduce to medium low. Use an immersion blender to smooth the sauce. Blend until it reaches the desired consistency.
  2. In a separate dish add the cornstarch and a spoonful of the sauce. Stir until thoroughly combined. Add to the rest of the sauce in the pot.
  3. Allow to cook over medium low heat until thickened. Stir constantly. Remove from hear and allow to slightly cool before serving.
  4. Beat the cream cheese and the whipped topping together. Add the drops of essential oil and fold in.
  5. Assemble the cakes by placing a slice of angel food cake on a plate. Top with a spoonful of the whipped topping mixture and a generous spoonful of the sauce. Serve.


  1. Nutmeg Nanny says:

    Oh yum!! I love fresh desserts like this :) can’t wait to taste it!

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