Toasted Angel Food Cake

4 from 5 votes

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.

Prep Time15

Cook Time2

Total Time17

Course: Desserts

Cuisine: American

Servings: servings

Calories: 374kcal

Author: Lynda - Southern Kissed

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.

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