Name: Grilled Angel Food Cake with Strawberries
Prep time: 1 min
Cook time: 6 min
Total time: 7 min
Yield: 8
Ingredients: 1 whole (approx. 14 oz) Pre-baked Angel Food Cake, sliced into 1.5-inch thick wedges; 4 tbsp Unsalted butter, melted; 1.5 lbs Fresh strawberries, hulled and sliced; 3 tbsp Granulated sugar; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 1 cup Heavy whipping cream, chilled; 2 tbsp Powdered sugar; 1 tsp Vanilla bean paste or vanilla extract; 8 sprigs Fresh mint leaves

Grilling dessert is one of the best ways to finish a backyard barbecue, and Grilled Angel Food Cake with Strawberries is an absolute crowd-pleaser. The high sugar content of angel food cake caramelizes quickly over open flames, transforming soft cake into a crispy, warm delight with subtle smokiness while keeping the inside light and spongy.

Pairing the warm, toasted cake with cold, juicy macerated strawberries and fluffy homemade whipped cream creates an incredible contrast in flavor, temperature, and texture. It is fast, easy, and guarantees a memorable end to any grill session.

Preparation Key: Brush slices with melted butter to ensure rich color and prevent sticking.
Heat Management: Keep the grill at a steady medium heat (375°F to 400°F) to avoid burning the sugars.
Serving Suggestion: Serve immediately while the cake is warm and crisp.

Essential Tools

Gas or Charcoal Grill Pastry Brush Grill Brush Silicone Tongs Hand Mixer or Whisk

Ingredients

Angel Food Cake

• 1 whole (approx. 14 oz) Pre-baked Angel Food Cake, sliced into 1.5-inch thick wedges • 4 tbsp Unsalted butter, melted

Macerated Strawberries

• 1.5 lbs Fresh strawberries, hulled and sliced • 3 tbsp Granulated sugar • 1 tbsp Fresh lemon juice • 1 tsp Lemon zest

Whipped Cream & Garnish

• 1 cup Heavy whipping cream, chilled • 2 tbsp Powdered sugar • 1 tsp Vanilla bean paste or vanilla extract • 8 sprigs Fresh mint leaves

Directions

Preparation

In a medium mixing bowl, combine sliced strawberries, granulated sugar, lemon juice, and lemon zest. Toss gently, then set aside at room temperature for 15-20 minutes to draw out natural juices.

⏱ 15 minutes 🔥 N/A 🌡 N/A

In a cold glass or stainless steel bowl, beat heavy whipping cream, powdered sugar, and vanilla until medium-firm peaks form. Cover and chill in the refrigerator until ready to serve.

⏱ 5 minutes 🔥 N/A 🌡 N/A

Slice the angel food cake into 8 thick, uniform wedges. Lightly brush both sides of each wedge with melted butter using a pastry brush.

⏱ 5 minutes 🔥 N/A 🌡 N/A

Grilling & Assembly

Preheat your grill for direct medium heat (375°F - 400°F). Clean the grates thoroughly with a grill brush and oil them using a folded paper towel dipped in canola oil.

⏱ 10 minutes 🔥 375°F - 400°F 🌡 N/A

Place cake slices directly over medium heat. Grill for 2 to 3 minutes without moving until distinct golden grill marks appear.

⏱ 3 minutes 🔥 375°F - 400°F 🌡 Warm / Crispy Surface

Flip carefully using silicone tongs and grill the opposite side for another 2 to 3 minutes until toasted and crisp.

⏱ 3 minutes 🔥 375°F - 400°F 🌡 Warm / Crispy Surface

Transfer warm cake slices to dessert plates. Spoon generous portions of macerated strawberries and syrup over each slice, top with a dollop of vanilla whipped cream, and garnish with fresh mint.

⏱ 2 minutes 🔥 N/A 🌡 Serve Immediate

Pit Notes

Clean and Oiled Grates

Angel food cake contains a high concentration of sugar which sticks instantly to dirty or dry grates. Scrub grates completely clean and oil them right before laying down the cake.

Watch for Flare-Ups

The melted butter brush helps crisp the cake, but drips can trigger small flare-ups. Keep an eye on the grates and move slices to indirect heat if flames emerge.