Turn a boring store-bought angel cake into these beautiful mini angel cakes your guests will think you spent hours preparing!
Using Store-Bought Angel Cake
Every food store has some sort of bakery where you can purchase a pre-made cake. Some may look better than others but regardless, they are usually plain and somehow you can always tell that they’re not homemade.
I bought this angel cake from our local food store’s bakery last week just to try it out and could NOT eat it!
There was nothing wrong with it but I must have forgotten how dry angel cake can be.
Did you know that there is no BUTTER in angel cake!?
I guess I can’t have high expectations from a butter-less cake…so I thought to myself..maybe if I spread a little butter on a slice……..okay that’s gross but it definitely needed something!
I had some leftover strawberries and blueberries in the fridge and I decided to make a syrupy sauce that my poor parched slices could drink up.
Steps For My Mini Angel Cakes
I threw the berries, sugar, lemon zest and cornstarch (to make it syrupy) into a small saucepan and cooked them down for about 5 minutes.
You can use any berries you have on hand frozen or fresh!
Then cut the cake into slices. If you want something cute, try using a round cutter like I did here. It looks neater too!
Finally, whip up the topping right before you’re ready to serve.
The trick to turning this dry cake into a moist bite of heaven is letting the berry syrup soak into the cake for a few minutes. So don’t rush serving these! Let them do their thing and your guests will thank you.
A fancy-shmancy dessert will be ready in no time!
If this looks tasty, you may like my Easy Banana Churro Bites With Chocolate Drizzle!
*If you make this dessert, comment below! I’d love to know how it came out!
Take a boring angel cake and top it with this easy berry syrup and homemade whipped topping for a dessert that will impress any guest.
- 1 Angel Cake (Store bought or homemade)
- 1 Cup Mixed Berries* (Fresh or frozen)
- 1/4 Cup Sugar
- 1 Tsp Lemon Zest
- 1/2 Tsp Cornstarch
- Good Pinch Salt
- 1/2 Cup Heavy Cream
- 1 Tbsp Sugar
- 1 Tsp Vanilla Extract
Throw berries, sugar, zest, cornstarch and salt in a small saucepan with 1/4 cup water and bring to a boil. (If using fresh berries, add 1/4 cup of water.)
Once boiling, turn heat down to a strong simmer for about 5 min.
While simmering, cut cake into desired portions. See how I cut mine above.
Using a mixer, whisk the cream, vanilla and sugar on high until stiff peaks form. Don't over whisk!
Place cake onto serving plate and drizzle sauce onto each slice. Finish with a dollop of whipped topping!
*If you're using frozen, you do not need water!
-Pipe the whipped topping out using a piping bag with a star tip to make this look fancier.
-You can use a cookie cutter to cut the slice into any shape you wish.
-Mint adds some pretty color and goes well with the berries!
-You can make the sauce a few days ahead of time and store in the fridge!