Toasted Angel Cake

1. 1

   In medium bowl, stir strawberries and blueberries with 1 tablespoon brown sugar to coat; set aside.

2. 2

   In small bowl, with mixer at medium speed, beat cream and vanilla until soft peaks form.

3. 3

   Gradually add remaining 2 tablespoons brown sugar and beat until stiff peaks form.

4. 4

   Cover and refrigerate.

5. 5

   Cut angel food cake into 6 wedges.

6. 6

   Place cake on grill over medium heat and cook about 1 minute or until golden on both sides, turning once.

7. 7

   To serve, place cake on 6 dessert plates; top each wedge with berry mixture, then a dollop of whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.