Toasted Angel Food Cake With Strawberries Recipes

Steps:

• In a small bowl, toss strawberries with sugar. In another bowl, mix butter and vinegar; brush over cut sides of cake., On a greased rack, grill cake, uncovered, over medium heat until golden brown, 1-2 minutes on each side. Serve cake with strawberries and, if desired, ice cream and blueberry syrup.

Steps:

• Preheat oven to 375°F. Spread cake pieces on a parchment-lined baking sheet. Toast until edges are golden brown but centers are still soft, 8-10 minutes. Let cool; set aside.
• Using a fork, coarsely mash raspberries, 2 tablespoons sugar, and 1 teaspoon lime zest in a small bowl. Let sit 5 minutes.
• Meanwhile, beat cream, crème fraîche, and remaining 1/4 cup sugar in a medium bowl until soft peaks form, about 2 minutes.
• Layer cake, raspberry mixture, and cream mixture in glasses or small bowls; top with lime zest.

Steps:

• In bowl, toss halved strawberries with vinegar and sugar.
• Let stand at room temperature until sugar dissolves, at least 30 minutes, stirring occasionally.
• Meanwhile, oil the outdoor grill to prevent sticking.
• Cut cake in 6 wedges.
• Grill cake over medium heat, 3 to 4 minutes per side, until lightly toasted.
• Spoon strawberries with their juice, onto 6 dessert plates.
• Place grilled cake next to strawberries; serve with whipped cream on top of fruit and cake.
• Prep time includes standing time.