Source: dLife

Light angel food cake with raspberries and blueberries, drizzled with a delightful strawberry glaze.

Servings

1.5 cup frozen red raspberries , thawed
0.25 cup orange juice
2 tbsp sugar
1 tbsp fresh ginger root , peeled, grated
5 cup fresh strawberries , quartered
3 cup Blueberries, fresh
10 oz Cake, angel food, ring
16 peppermint, fresh, leaves (garnish)

1 Place raspberries in blender or food processor; cover and process until smooth, stopping once to scrape down sides.
2 Place pureed raspberries in a wire-mesh strainer; press with back of spoon against strainer to squeeze out juice. Discard seeds remaining in strainer. Return puree to blender; add orange juice and sugar.
3 Place ginger root on an 8-inch cheesecloth square. Bring cheese-cloth edges together at top; hold securely.
4 Squeeze cheesecloth by hand to extract juice over raspberry mixture; discard grated gingerroot. Pulse to combine raspberry mixture and juice.
5 In a large bowl place strawberries and blueberries; stir in raspberry mixture. Cover and chill at least 1 hour.
6 For each serving, place one cake slice on a dessert plate, and top with 1/2 cup chilled berry mixture; garnish with mint, if desired.

Any combination of fresh summer berries would be tasty in this recipe.