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Toasted Angel Food Cake

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Once you’ve tried Toasted Angel Food Cake, there is a good chance you’ll never want it any other way. With a crisp, golden brown crust reminiscent of toasted marshmallows and that tender melt-in-your-mouth interior you’ve come to expect from angel food cake, this is sure to become one of your favorite go-to dessert recipes for fast and delicious results.

Slice of toasted angel food cake on a white plate with blueberries and strawberries.

This recipe can be made with your favorite homemade angel food cake recipe or with the store-bought variety. However, if you buy a pre-made cake, look for one that is not packaged inside a disposable baking pan.

The exterior of cakes sold like this tend to be very sticky, which makes them more difficult to slice. Look for one that is packaged with just plastic wrap around it for protection, instead.

Ingredients

For this sweet angel food dessert recipe, you need the following ingredients:

  • angel food cake, homemade or purchased
  • butter
  • fresh strawberries
  • fresh blueberries
  • real maple syrup
  • maple whipped cream or Reddi-wip

How To Make Toasted Angel Food Cake

To make this recipe, we’re going to work backwards by starting with the topping. You have a couple of options for the whipped topping for this dessert: homemade maple whipped cream or store bought Reddi-wip.

To make homemade whipped cream, whip 1 pint of heavy whipping cream with a hand or immersion blender until it doubles in size and changes texture. Next, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy. Set the sweet cream mixture aside.

Once you have the whipped cream made (or can of Reddi-wip ready), it’s time to prep the fruit.

Strawberries draining in a collander.

Rinse a pint of strawberries and drain them in a colander. Core the strawberries and using an egg slicer or knife, cut them into slices. Place the strawberries in a bowl and drizzle 2 tablespoons of maple syrup over the berries. Toss the berries in the maple syrup.

Blue tablespoon with maple syrup being poured onto bowl of strawberries.

For the blueberries, make sure that all of the stems/woody pieces have been removed. Rinse and drain.

Due to its round shape, angel food cake is normally cut into a series of wedges. Carefully slice the angel food cake with a sharp knife into equally thick sections by making a series of parallel 2” wide cuts, starting on one side of the cake and working toward the opposite side.

Trim the pieces so they are all approximately the same size. The result should be uniformly sized pieces that will brown evenly. (If you can’t get them uniform in size, don’t worry.)

Melt a tablespoon of butter over medium heat in a skillet. Add two slices of angel food cake and cook for 2-3 minutes or until it starts to turn golden brown. Flip and repeat.

Arrange the toasted slices on individual serving plates and top with maple whipped cream and fresh berries.

Slice of toasted angel food cake on a white plate with blueberries and strawberries.

Toasted Angel Food Cake

With a crisp, golden brown crust reminiscent of toasted marshmallows and that tender melt-in-your-mouth interior you’ve come to expect from angel food cake, this is sure to become one of your favorite go-to dessert recipes for fast and delicious results.
4 from 5 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes
Servings: 8 servings
Calories: 374kcal

Ingredients

  • 1 pint heavy whipped cream
  • ¼ cup maple syrup divided
  • 1 angel food cake homemade or purchased
  • ¼ cup unsalted butter melted
  • 1 pint fresh strawberries washed, hulled and cut into chunks or slices
  • ½ pint fresh blueberries washed

Instructions

  • In a large glass bowl, blend 1 pint of heavy whipping cream with a hand or immersion blender until it doubles in size and changes texture. Then, drizzle 2 tablespoons of maple syrup into the bowl and continue blending until the mixture is light and fluffy. Set aside.
  • Rinse a pint of strawberries and drain them in a colander. Core the strawberries and using an egg slicer or knife, cut them into slices. Place the strawberries in a bowl and drizzle 2 tablespoons of maple syrup over the berries. Toss the berries in the maple syrup.
    For the blueberries, make sure that all of the stems/woody pieces have been removed. Rinse and drain. Set the fruit aside.
  • Carefully slice the angel food cake with a sharp knife into equally thick sections by making a series of parallel 2” wide cuts, starting on one side of the cake and working toward the opposite side. Trim the pieces so they are all approximately the same size. The result should be uniformly sized pieces that will brown evenly.
  • Melt a tablespoon of butter over medium heat in a skillet. Add two slices of angel food cake and cook for 2-3 minutes or until it starts to turn golden brown. Flip and repeat.
  • To serve, arrange toasted slices on individual serving plates and top with maple whipped cream and fresh berries. 

Nutrition

Serving: 1 | Calories: 374kcal | Carbohydrates: 48g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 224mg | Potassium: 282mg | Fiber: 2g | Sugar: 30g | Vitamin A: 603IU | Vitamin C: 38mg | Calcium: 119mg | Iron: 1mg
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Slice of toasted angel food cake topped with berries and whipped cream on a white plate.

Strawberry Facts

  • The majority of 7 to 9-year-olds pick strawberries as their favorite fruit.
  • There are only 55 calories in 1 cup of strawberries and they are loaded with antioxidants and Vitamin C.
  • Strawberries are grown in every state in the Union. California produces the most in the US, followed by Florida.
Toasted angel food cake with berries and whipped cream.

If you like strawberries, check out the recipes on the blog for Strawberry Cream Cheese Pudding Pie, Strawberry Bread, Strawberry Power Smoothie, and Strawberry Pie.

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