Have you ever stumbled upon something delicious just because you were being lazy? That is exactly how this little recipe came about. Honestly, I don’t even know if you can call it a recipe, it’s so easy. But, every time I make it, it comes out so elegant and pretty, I just had to share before this weekend’s big holiday dinner, just in case you need to bring dessert.
When I said I was lazy, I meant I didn’t want to whip up the whipped cream. I had whipping cream, but I didn’t want to spend time getting a bowl and the mixer dirty, so instead I just poured the whipping cream over the berries, and wow, was it good. It soaks into the cake to create a creamy cake that pairs perfectly with the tartness of the berries. We’ve been eating it that way ever since.
If you’re not much in the kitchen, then this is the dessert for you. It’s super simple and easy, and you just can’t mess it up.
About once a month during the spring and summer, usually at Sunday dinner, I like to surprise my family with one of their favorite desserts. We call it strawberry shortcake, but it’s always made with angel food cake. Usually I only use strawberries, and I make fresh whipped cream. I usually just grab a store bought angel food cake.
First, slice up about 1/2 a pint strawberries. If you want to skip the other berries, then slice up the whole pint of strawberries.
Next, you can any other berries you’d like. If it where just me eating this, I’d have blueberries, too, but my family hates them. So, this one just has raspberries and blackberries. I add about 1/4 of a pint of each.
Next, sprinkle about 2 tablespoons to 1/4 cup of sugar all over the berries. Then, seal up the lid and put them in the fridge for awhile. You can totally do this the night before. When you add the sugar, it pulls out the water from the berries and makes a delicious syrup that soaks into the cake as well.
This was very last minute, so I only had about an hour for my berries to sit in the sugar. You can’t see too much of the syrup. But, if you do it overnight, you’ll be surprised at how much syrup it makes.
Next, it’s time to cut the cake, and add the the berries. Then add a tablespoon of the syrup and drizzle over the top of the berries.
Now just drizzle whipping cream right out of the carton. I probably drizzled about a tablespoon. If you don’t have whipping cream, you could use half and half just the same.
And that is it! It’s one of the easiest and best tasting desserts I can whip up, and it’s so easy!
A simple way to serve angel food cake
5 minPrep Time
5 minTotal Time
- 1/2 pint of strawberries, washed and sliced up
- 1/4 pint of blackberries, washed
- 1/4 pint of raspberries, washed
- 1 angel food cake (store bought!)
- whipping cream (or half and half)
- 1/4 cup sugar
- At least an hour before serving (preferably the night before), cut up the strawberries and combine with raspberries and blackberries.
- Add 1/4 cup of sugar to the berries and mix. Then, cover and set in the fridge for at least an hour.
- When ready to serve, pull the berries out of the fridge and slice up the cake.
- Add berries to top of cake, add 1 tablespoon of berry juices to cake.
- Then, drizzle whipping cream (or half and half) over the top of the berries and cake.
- Serve and enjoy!
Here are some other delicious Angel Food Cake recipes: