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Strawberry Panzanella Salad
Recipes
Strawberry Panzanella Salad
4 servings
20 minutes total

Ingredients

  • 15 oz Bakery Angel Food Cake
  • 16 oz fresh strawberries
  • 2 tablespoons fresh mint leaves
  • 2 tablespoons cinnamon sugar
  • ¼ cup agave nectar (or honey)
  • Butter-flavor cooking spray

Steps

    1. Preheat oven to 400°F. Cut cake into 1-inch cubes (6 cups). Quarter strawberries; chop mint finely. Combine strawberries, cinnamon sugar, and agave nectar until blended. Let stand 10–15 minutes until juices appear.
    2. Place cake pieces on baking sheet and coat with spray; bake 10–12 minutes until toasted and crisp.
    3. Combine all ingredients; toss gently and serve.
Other Preparation Methods
    • Stuffed cake: Use serrated knife to slice 1-inch disc from top of angel food cake; set aside. Scoop out center of cake, leaving ½-inch border on sides and bottom; place removed cake in large bowl. Hull 3 cups strawberries, then chop 1 cup finely and slice 2 cups thinly. Tear cake pieces in bowl, then gently stir (fold) in chopped strawberries and 1 cup whipped topping until blended. Stuff cake with strawberry mixture; return cake top. Spread 2 cups whipped topping evenly over cake; decorate with strawberry slices. Chill until ready to serve.

Amount per ¼ recipe serving: Calories 360, Total Fat 0g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 580mg, Total Carb 85g, Fiber 2g, Sugars 61g, Protein 7g, Calc 25%, Vitamin A 0%, Vitamin C 0%, Iron 0%