Add the sliced strawberries to a small pot along with the zest from the lemon, juice from half the lemon, sugar, and water. Place the pot on the griddle over medium heat and bring the mixture to a boil. Let it boil for 2 minutes, then remove it from the griddle and set aside to cool.
On the other side of the griddle set to low heat, place egg ring molds and add ½ teaspoon of butter to each mold. Pour ¼ cup of the prepared angel food cake batter into each ring. Cook until the batter starts to pull away from the sides of the mold, then carefully remove the mold and flip the cakes. Cook for an additional 1–2 minutes, then remove the cakes from the griddle and place them on a warming rack.
To assemble, place one mini angel food cake on a plate, top with a spoonful of the strawberry mixture and a dollop of whipped cream, then repeat with another layer if desired.
1 box angel food cake mix (prepared according to package instructions)
1 stick butter
1 container fresh strawberries, sliced
1 lemon (zest and juice)
2 tsp sugar
2 tbsp water
1 can whipped cream
Directions
Add the sliced strawberries to a small pot along with the zest from the lemon, juice from half the lemon, sugar, and water. Place the pot on the griddle over medium heat and bring the mixture to a boil. Let it boil for 2 minutes, then remove it from the griddle and set aside to cool.
On the other side of the griddle set to low heat, place egg ring molds and add ½ teaspoon of butter to each mold. Pour ¼ cup of the prepared angel food cake batter into each ring. Cook until the batter starts to pull away from the sides of the mold, then carefully remove the mold and flip the cakes. Cook for an additional 1–2 minutes, then remove the cakes from the griddle and place them on a warming rack.
To assemble, place one mini angel food cake on a plate, top with a spoonful of the strawberry mixture and a dollop of whipped cream, then repeat with another layer if desired.
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