This Angelic Cake and Berries Recipe is an easy and quick recipe, which is made with store-bought angel food cake and lemon sorbet. It’s a no-fuss take on the classic, ready in about 10 minutes.
Jump to RecipeAngelic Cake and Berries Recipe Ingredients
- 1 cup lemon sorbet
- 2 teaspoons lemon zest
- 1/2 pint blackberries
- 1/2 pint strawberries, sliced
- 1/2 pint raspberries
- 1 store-bought angel food cake
How To Make Angelic Cake and Berries Recipe
- Make the Lemon Berry Sauce: In a small saucepan, combine the lemon sorbet and lemon zest. Place over low heat and stir gently until the sorbet is just melted and has formed a smooth sauce. Remove from the heat and gently stir in the blackberries, sliced strawberries, and raspberries to coat them in the warm sauce.
- Assemble and Serve: Cut the angel food cake into thick slices. Place the slices on individual dessert plates and pour the warm berry and sorbet sauce over the top. Serve immediately.
Recipe Tips
- How do I get the best sauce consistency? The key is to melt the sorbet over very low heat. Do not let it simmer or boil, as this can make it too thin and may alter the flavor. You just want to warm it enough to become a pourable sauce.
- Can I use a different flavor of sorbet? Absolutely. Raspberry, mango, or orange sorbet would all be delicious alternatives and would create a different flavor profile for the sauce.
- What’s the best way to slice angel food cake? Angel food cake is very delicate. For the cleanest slices that don’t get squished, use a sharp serrated knife (like a bread knife) and a gentle sawing motion.
- Can I use frozen berries? Yes, you can use a frozen mixed berry blend. Thaw the berries completely and drain any excess liquid before stirring them into the melted sorbet sauce to avoid making it watery.
What To Serve With Angelic Cake and Berries
This simple dessert is lovely on its own but can be enhanced with a few simple garnishes.
- A dollop of fresh whipped cream or a scoop of vanilla ice cream
- A sprig of fresh mint
- An extra sprinkle of fresh lemon zest
- A dusting of powdered sugar
How To Store Angelic Cake and Berries
This dessert is best made and served immediately. The sauce will make the angel food cake very moist and soggy if it sits for too long. If you have leftovers, store them in an airtight container in the refrigerator and consume within 24 hours, but be aware the texture will have changed significantly.
Angelic Cake and Berries Nutrition Facts
- Serving: 1 (of 8)
- Calories: 220kcal
- Protein: 3g
- Fat: 1g
- Carbohydrates: 50g
- Sugar: 40g
- Sodium: 210mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this sauce is also delicious over pound cake for a richer, denser dessert, or over a simple sponge cake.
Sorbet will naturally melt into a thin sauce. If it seems excessively watery, it may have been overheated. It should only be warmed gently over low heat just until melted.
Yes, you can prepare the sauce and store it in an airtight container in the refrigerator for up to 2 days. You can serve it chilled or reheat it very gently over low heat before pouring over the cake.
Try More Recipes:
- Celebration Pineapple Upside-Down Cake Recipe
- Angel Food Cake with Lemon Honey Yogurt Sauce Recipe
- Mini Toasted Strawberry Shortcakes Recipe
Angelic Cake and Berries Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings5
minutes5
minutes220
kcalAn incredibly fast and refreshing dessert featuring light, airy angel food cake topped with a vibrant warm berry sauce made from melted lemon sorbet.
Ingredients
1 store-bought angel food cake
1 cup lemon sorbet
2 tsp lemon zest
1 1/2 pints mixed berries (blackberries, strawberries, raspberries)
Directions
- In a small saucepan over low heat, gently melt the lemon sorbet with the lemon zest until a smooth sauce forms.
- Remove from the heat and carefully stir in the mixed berries to coat them.
- Cut the angel food cake into slices.
- Pour the warm berry and sorbet sauce over the cake slices and serve immediately.
Notes
- Using a store-bought angel food cake makes this one of the fastest and easiest elegant desserts you can make.
- For the cleanest cuts, use a serrated knife to slice the delicate angel food cake.
- Be careful not to boil the sorbet; just warm it gently over low heat until it melts to preserve its fresh flavor.
- This dessert is best assembled right before serving to prevent the cake from becoming soggy.
