Grilled Angel Food Cake with Strawberries
- 2 cups sliced fresh strawberries
- 2 teaspoons sugar
- 3 tablespoons butter, melted
- 2 tablespoons balsamic vinegar
- 8 slices angel food cake (about 1 ounce each)
- Optional: Reduced-fat vanilla ice cream and blueberry syrup
In a small bowl, toss strawberries with sugar. In another bowl, mix butter and vinegar; brush over cut sides of cake.
On a greased rack, grill cake, uncovered, over medium heat until golden brown, 1-2 minutes on each side. Serve cake with strawberries and, if desired, ice cream and blueberry syrup.
Pineapple Upside-Down Muffin Cakes
- 1/3 cup packed brown sugar or 3 tablespoons brown sugar substitute blend
- 2 tablespoons butter, melted
- 3 canned pineapple slices
- 1/3 cup butter, softened
- 1/2 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup fat-free lemon or vanilla Greek yogurt
- 1/4 cup fat-free milk
Preheat oven to 350°. Coat 12 muffin cups with cooking spray. Mix brown sugar and melted butter; divide among prepared cups. Quarter each pineapple slice; place one piece in each cup.
For cakes, cream butter and sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with yogurt and milk, beating well after each addition.
Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 12-15 minutes. Cool in pan 2 minutes; invert onto a serving plate. Serve warm or at room temperature.
Strawberry Ladyfinger Icebox Cake
- 6 cups fresh strawberries, sliced
- 4 teaspoons balsamic vinegar
- 38 crisp ladyfinger cookies (about 23 ounces)
- 2 cartons (8 ounces each ) mascarpone cheese, softened
- 2 cups heavy whipping cream
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 12 fresh strawberries
In a large bowl, mix strawberries and vinegar. Let stand 30 minutes. Line bottom of a 9-in. ungreased springform pan with parchment paper. Trim 1/2 in. off ends of 22 ladyfingers. Arrange ladyfingers, rounded sides out, along sides of prepared pan. Line bottom of pan with eight ladyfingers, trimming to fit if necessary.
In a large bowl, beat mascarpone cheese on low speed until fluffy. Add cream, sugar and vanilla; beat on medium until stiff peaks form. Spread 1-1/2 cups cheese mixture evenly over cookies. With a slotted spoon, spoon half of the sliced strawberry mixture over top. Repeat layers. Layer with remaining ladyfingers, trimming to fit if necessary. Spread remaining cheese over top.
Carefully cover with plastic wrap. Refrigerate at least 8 hours or overnight. Remove rim from pan; arrange fresh strawberries over top.
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