One teaspoon of sugar may look a little skimpy, but given that angel food cakes tend to be plenty sweet on their own, you really don’t need to add much sugar to this dessert. And of course, there’s the natural sweetness of the raspberries and strawberries. Who knew strawberries in a raspberry sauce would taste so good? This pretty little confection will be a happy surprise.
¾ cup frozen raspberries, thawed
1 teaspoon superfine sugar
1 pound strawberries, hulled and quartered
1 store-bought angel food cake (7-inch diameter)
1Working over a medium bowl, use a rubber spatula or the back of a large spoon to press the raspberries through a fine-mesh strainer. You should end up with ¼ cup of juice. Stir the sugar into the juice until dissolved. Add the strawberries and toss until evenly coated.
2Serve the cake topped with the raspberry syrup–covered strawberries.