You know how I love a shortcut, especially when I’m strapped for time (or cash!), so this easy recipe is something I fall back on time and again. I love that I can prepare the berries ahead of time, but if I forget, I can also throw it together at the last minute. Even though it requires none, I’m filing this under “baking” as a the most appropriate label I can think of!
I’m still getting nice looking berries at great prices at West Side Market in Cleveland, so as long as they are decent, I will continue to buy them. Balsamic may seem like an odd accompaniment, but just trust me on this – the syrupy tang of the vinegar contrasts perfectly with the sugar and the natural sweetness of the strawberries.
Strawberry Angel Food Cake
1 store-bought angel food cake
1 pint strawberries, fresh or frozen
2 tbsp. granulated sugar
1 tbsp. balsamic vinegar
Prepare the strawberries first. If using fresh strawberries, wash them, remove the stems and cut into quarters or sixths (depending on the size of the berries). Place berries into a plastic container that has a lid. Add sugar and vinegar, stir to coat all the fruit.
Store the mixture covered in the refrigerator for at least 30 minutes, or up to six hours. This process is called “macerating” and basically, we are using the sugar and vinegar to break down the fruit and get it to release its juices. See all the lovely juice at the bottom of the container?
The angel food cake I bought was loaf-shaped, so I sliced it into 1″ thick pieces.
Arrange on a plate and top with the balsamic strawberries. Drizzle the juice over and around the cake.
Serve to hungry people who will surely love you all the more after they eat this simple, delicious dessert.