Strawberry Compote with Grilled Angel Food Cake Cubes – the perfect anytime dessert during the summer!
Where are my strawberry fans? I have such an easy and delicious recipe for you today!
I mean knowing I can buy fresh strawberries at the farmer’s market on Saturday and still have them be just as fresh and delicious a week later is awesome! That means I can make this amazing Fresh Strawberry Compote with Grilled Angel Food Cake Cubes a whole week later and still have the berries taste just as fresh as on day one!
BONUS! Just look at those luscious berries and compote. Super juicy, super delicious, and most importantly, still super fresh!
I love this recipe because you can use store-bought angel food cake or homemade.
The true star of this recipe is the strawberry compote!
Now on to the most delicious part of this post – the recipe! What is the benefits to this recipe by using these filters in my fridge? Yeah, see that strawberry compote? That’s what it allowed me to make! I can buy fresh fruits (and veggies) and hold them fresher longer so when I do have the time to make this compote I can (and did!). This is the PERFECT summer recipe whether it’s a hot summer night and you want to grill out or if you’re having a night in with the girls. It’s light, a little sweet, a little fruity, and ridiculously delicious!
Strawberry Compote with Grilled Angel Food Cake Cubes
Strawberry Compote with Grilled Angel Food Cake Cubes – the perfect anytime dessert during the summer!
- Prep Time: 10
- Cook Time: 35
- Total Time: 50
- Category: desserts, sauce
- Method: stove
- Cuisine: dessert, sauces
Ingredients
Compote
- 3 cups rough chopped fresh strawberries
- 1 teaspoon lemon juice
- 1/4 cup sugar (can use less if the berries are sweet)
- 1/2 teaspoon unsalted butter *optional
Cake
- 1 whole Angel food cake, cut into 1” cubes
- 3 tablespoon melted butter, unsalted
- Cinnamon Sugar (2 tablespoon sugar mixed with 1 teaspoon cinnamon)
- Whipped cream
Instructions
- Place the berries, lemon juice and 1/4 cup of sugar in a sauce pan over high heat. Bring the mixture to a boil and then reduce to a simmer. The berries will break down during the cooking. For a chunkier compote simmer for 15 minutes using a fork or masher to break up the berries. For a smoother compote, simmer for 25 minutes and mash. If need be add a tablespoon of water. *note: if the berries start to foam up, add in the butter and let it melt in. The butter will curb the foaming without altering the taste.
- Remove the berries from the heat and place in a glass jar (a lid will be needed to store any leftovers).
- Place a skillet over medium low heat. Dip all sides of the cubed cake into the butter and place in the pan. Cook 1-2 minutes on each side or until golden brown.
- Remove to a plate and immediately sprinkle with cinnamon sugar.
- To serve add a few grilled cubes of cake to a plate and spoon over the compote. Garnish with whipped cream if desired. Store any leftover compote in a sealed jar in the fridge.
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