The combination of flavors in thisGrilled Angel Food Cake With Berry-Wine Saucedessert is brilliant. The berries and lemony whipped cream evoke summertime and the spiced wine sauce make it a sophisticated shortcake. 

The flavorful sauce is the star—wonderfully versatile with rave reviews from family and friends. Feel free to fiddle with the grilling. We’ve tried a stovetop grill pan, a cast-iron skillet, and un-toasted. Grilled with the marks is the prettiest.

Thank you to Jena Lords from Bakersfield, California. Her family recipe appears in The Old Farmer’s Almanac Reader’s Best Recipes cookbook.

Sauce

Ingredients1 cup sugar1 cup good cabernet wine1 cinnamon stickorange rind stuck with 4 cloves2 pounds (about 7-1/2 cups) strawberries, hulled and sliced

Instructions

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.

Whipped Cream

Ingredients1 cup whipping cream3 tablespoons confectioners’ sugar1 tablespoon lemon zest1 tablespoon fresh lemon juice1 teaspoon vanilla extract

Instructions

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.

Cake

Ingredients1 angel food cake (favorite homemade recipe or prepared), slicedsliced strawberries (optional)mint sprigs (optional)

Instructions

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).