Toasted Angel Cake

Directions

1. 1
   In medium bowl, stir strawberries and blueberries with 1 tablespoon brown sugar to coat; set aside.
2. 2
   In small bowl, with mixer at medium speed, beat cream and vanilla until soft peaks form.
3. 3
   Gradually add remaining 2 tablespoons brown sugar and beat until stiff peaks form.
4. 4
   Cover and refrigerate.
5. 5
   Cut angel food cake into 6 wedges.
6. 6
   Place cake on grill over medium heat and cook about 1 minute or until golden on both sides, turning once.
7. 7
   To serve, place cake on 6 dessert plates; top each wedge with berry mixture, then a dollop of whipped cream.