It is strawberry season in the Midwest. This means the berries in the greater Chicago area are fresh, ripe and ready for picking. There are many pick-your-own farms, farmers markets, farm stands, CSAs and grocery stores to purchase fresh local strawberries. Remember to ask the local farmer how the berries were grown when looking for organic.

This easy-to-make summer dessert recipe features this sweet seasonal fruit that offers many health benefits, including antioxidants and vitamin C.

YIELD: 10 HALF-CUP SERVINGS

1 pre-made angel food cake (gluten-free,
     baked from scratch or store-bought)

24 oz frozen or fresh organic strawberries,
     thawed and sliced

3 cups vanilla pudding (from scratch or premade)

3 cups whipped cream (or vegan whipped cream)

Fresh strawberries for garnish

Tear angel food cake into medium pieces, about 2-inch cubes. Layer cake, strawberries, pudding and whipped cream in a large, clear, glass bowl. Continue irregular layers, filling the bowl. Top the entire dessert with a solid layer of whipped cream. Slice a few fresh strawberries for garnish.

Refrigerate overnight or at least 4 hours before serving.

Recipe courtesy of Tiffany Hinton, founder of Cultivating Guts. Connect online at @iamtiffanyhinton and listen to her podcast, Cultivating Guts, on Spotify or iTunes.