Grilled Angel Food Cake with Berry-Wine Sauce & Fresh Lemon Whipped Cream

Find more family favorite recipes, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.

Photo Credit: 

Becky Luigart-Stayner



1 cup sugar
1 cup good cabernet wine
1 cinnamon stick
orange rind stuck with 4 cloves
2 pounds (about 7-1/2 cups) strawberries, hulled and sliced


For sauce: In a saucepan, combine sugar, wine, cinnamon stick, and orange rind with cloves. Bring to a boil. Simmer for 30 minutes, or until reduced by half, stirring occasionally. Strain out cinnamon stick, orange rind, and cloves. Cool, then pour over sliced berries and stir to coat. Chill in refrigerator.

Whiped Cream


1 cup whipping cream
3 tablespoons confectioners’ sugar
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract


For whipped cream: In a bowl, beat whipping cream until foamy. Gradually add confectioners’ sugar, lemon zest, lemon juice, and vanilla. Continue whipping until soft peaks form.



1 angel food cake (favorite homemade recipe or prepared), sliced
sliced strawberries (optional)
mint sprigs (optional)


To assemble: Preheat grill to medium.

Spray angel food cake slices with cooking spray. Grill on each side for a couple of minutes, or until grill marks appear and slices are golden brown.

Place each cake slice on a serving dish. Spoon berry sauce over. Top with dollop of whipped cream. Garnish with fresh berries and mint (if using).


Makes 8 servings.


Jena Lords, Bakersfield, California

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