Fire up the grill for this strawberries and cream grilled angel food cake! Light and fluffy angel food cake get caramelized on the grill and is topped off with juicy macerated strawberries and fresh whipped cream in this delicious summer dessert!
You may have eaten grilled fruit for dessert before, but have you ever tried grilled cake? If not, now's the time, while you're already outside grilling and the berries are perfect for this grilled angel food cake with strawberries and cream!
Why You'll Love This Dessert
This cake couldn't be more perfect for summer! Homemade angel food cake is light and airy, making it the perfect vehicle for soaking up juicy macerated strawberries at the peak of the season. The grill caramelized the sugars in the cake, creating a delicious depth of flavor and a nice delicate crunch that pairs perfectly with strawberries and whipped cream. It’s a simple yet elegant summer dessert that’s elevated just a little to impress your guests.
How To Make Grilled Angel Food Cake With Strawberries and Cream
Make The Cake
- Add sugar to a food processor and process 1-2 minutes, until it's superfine. (If you have superfine sugar, use that instead and skip this step). Sift half of it into a bowl with the salt and flour and set it aside.
- In the bowl of a stand mixer, whisk egg whites, water and cream of tartar on high speed until stiff peaks form, 1-2 minutes.
- Turn mixer to low speed and pour in remaining sugar.
- Add vanilla and almond extracts and whisk until shiny and thick, about 1 more minute.
- Sift in the flour one fourth at a time, gently folding in each addition with a rubber spatula. Take care not to deflate the mixture.
- Gently spoon mixture into a 9 x 5 inch loaf pan and bake at 350°F for 25-30 minutes. The cake should spring back to the touch when it's ready.
- Remove cake form the oven and turn it upside down on a cooling rack to cool completely.
Macerate The Strawberries
- Thinly slice the strawberries and place in a large non-reactive bowl.
- Stir in sugar and lemon juice.
- Let the strawberries sit and release their juices for at least an hour, stirring every once in a while.
Grill & Assemble
- While the cake is cooling, make the whipped cream.
- Once the cake is cooled, light a grill or grill pan on medium heat. Make sure grill is clean.
- Slice cake into 1 inch slices. Spray or brush each piece lightly with a neutral flavored oil.
- Grill cake until char lines appear, about 2 minutes per side.
- Spoon strawberries over each piece of cake and top with whipped cream.
Tips for Success
- Don't use egg whites from a carton. They need to be fresh egg whites to hold all that air you're whipping into them to create a voluminous cake.
- "Stiff peaks" form when the foam holds its shape when you lift the whisk away.
- A metal pan works best because it bakes more evenly. It needs to be ungreased. You want the cake to stick in the pan while it cools upside down. Once the cake is completely cool, run a sharp knife around the edges to release it.
- You may double the recipe and use a straight-sided bundt pan if you’re serving a lot of people.
- For a shortcut, you can buy an angel food cake instead of making one.
Can This Dessert Be Made In Advance?
Yes! The cake can be baked up to 2 days in advance. Keep it whole to prevent it from drying out. The strawberries can be made up to a day in advance. Store them in an airtight container in the refrigerator. IT's best to grill the cake and make the whipped cream just before serving.
More Delicious Strawberry Desserts
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Strawberries and Cream Grilled Angel Food Cake
Fire up the grill for this strawberries and cream grilled angel food cake! Light and fluffy angel food cake get caramelized on the grill and is topped off with juicy macerated strawberries and fresh whipped cream in this delicious summer dessert.
- Prep Time: 20 minutes
- Cooling Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: about 8 servings 1x
- Category: dessert
- Method: baked
- Cuisine: American
For the cake:
- ¾ cup sugar
- ⅛ teaspoon fine sea salt
- ½ cup cake flour
- 6 large egg whites, room temperature
- 2 tablespoon water, room temperature
- ¾ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 cups sliced strawberries
- 2 tablespoon sugar
- 2 tablespoon lemon juice
- homemade whipped cream
Make the cake:
- Heat oven to 350°F.
- Place sugar in a food processor and process until superfine, about 1-2 minutes.
- Sift half of the sugar with salt and flour. Set aside.
- Add egg whites, water and cream of tartar to the bowl of a stand mixer and whisk on high speed until egg whites form stiff peaks, about 1-2 minutes.
- Turn mixer to medium low speed and slowly add in remaining sugar. Whisk until thick and shiny.
- Add vanilla and almond extracts and continue to whisk until thick, about 1 minute.
- Sift in flour, one fourth at a time, folding in gently with a spatula until incorporated.
- Gently spoon mixture into an ungreased 9"x 5" loaf pan. Bake 25-30 minutes, or until cake springs back to the touch.
- Remove cake from the oven and invert the pan on a cooling rack until completely cool.
For the strawberries:
- Slice strawberries thinly. Add sugar and lemon juice.
- Stir and let stand for at least an hour to macerate, stirring every once in a while.
- Slice cooled angel food cake into 1 inch slices.
- Make sure grill pan or grill grates are clean. Heat to medium heat.
- Spray or brush cake with neutral flavored oil. Grill slices of cake until char lines form, about 2 minutes per side.
- Plate grilled pieces of cake. Top with strawberries and homemade whipped cream.
- Make sure to use fresh egg whites, not from a carton. The kind in a carton will not hold the volume of air that fresh ones do.
- You can use a hand mixer if you don't have a stand mixer.
- "Stiff peaks" form when the foam holds its shape when you lift the whisk away in a little peak.
- It's important not to grease the pan so that the cake can rise fully. A metal pan will bake the most evenly. To release the cooled cake from the pan, run a thin, sharp knife around the edges.
- Cake can be made up to 2 days in advance. Keep it whole to prevent it from drying out.
- The strawberries can be made up to a day in advance. Store them in an airtight container in the refrigerator.
Keywords: strawberries and cream angel food cake, grilled angel food cake with strawberries