Angel food cake with mixed berries

10 - 12
PersonalPoints™ per serving
Total Time
7 min
7 min
0 min
There's no better topping for fluffy angel food cake than a homemade berry sauce as well as a medley of fresh, colorful berries. For this recipe, strawberries, blackberries, blueberries, and raspberries are called for, but you can use whatever you have on hand. If you use frozen raspberries to make the sauce, just be sure to allow about 20 minutes for them to thaw at room temperature. After blending the sugar, lemon juice, and raspberries together, simply strain the mixture through a fine-mesh sieve to get a vibrant, sweet, delicious sauce. You can also make your favorite angel food cake from scratch if you really want to put this recipe over the top.



2 cup(s), stems removed, berries quartered

Fresh blackberries

6 oz

Fresh blueberries

6 oz


½ cup(s)


2 Tbsp

Fresh lemon juice

1 Tbsp

Fresh lemon juice

2 tsp

Fresh raspberries

12 oz, fresh, or 2 cups thawed frozen

Angelfood cake

9 oz, cut into 6 wedges


  1. Combine the strawberries, blackberries, blueberries, 2 tablespoons of the sugar, and 2 teaspoons of the lemon juice in a bowl; toss well.
  2. Combine the remaining 1⁄2 cup sugar and 1 tablespoon lemon juice with the raspberries in a blender. Process on high speed until smooth, 1 – 2 minutes. Strain the sauce into a bowl through a wire-mesh sieve, pressing with a rubber spatula; discard the seeds.
  3. To assemble, spoon about 3 tablespoons of the sauce onto each of 6 dessert plates. Place a wedge of cake on top of the sauce then spoon on 2⁄3 cup of the mixed berry mixture. Yields 1 plate per serving.