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Berried Treasure Angel Food Cake

 Berried Treasure Angel Food Cake
My husband grills anything and everything—even dessert! With his gentle nudging, I came up with this simple recipe that takes just a few minutes to prepare, yet always impresses dinner guests. —Anita Archibald, Richmond Hill, Ontario
4 ServingsPrep/Total Time: 25 min.


  • 8 slices angel food cake (1-1/2 inches thick)
  • 1/4 cup butter, softened
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 1/4 cup almond cake and pastry filling
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh raspberries
  • 1/2 cup sliced fresh strawberries
  • 1/4 cup mixed nuts, coarsely chopped
  • Confectioners' sugar


  • Using a 1-1/2-in. round cookie cutter, cut out the centers of half of
  • the cake slices (discard removed cake or save for another use).
  • Spread butter over both sides of cake slices. Grill, covered, over
  • medium heat or broil 4 in. from heat 1-2 minutes on each side or
  • until toasted.
  • In a small bowl, beat cream until it begins to thicken. Add extract;
  • beat until soft peaks form.
  • To serve, stack one solid and one cutout slice of cake on each desert
  • plate, placing the outer edges on opposite sides for a more even
  • thickness. Spoon almond filling into holes; top with whipped cream,

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Berried Treasure Angel Food Cake (continued)

Directions (continued)

  • berries and nuts. Dust with confectioners' sugar. Yield: 4 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.