When we’re having last-minute dinner guests and I want to serve something for dessert that boasts a bit of effort (or when Emma begs me to make this as she did the other night), this concoction my mom taught me how to make is the one! It takes a matter of minutes, and looks rather elegant if I do say so. You can easily bake an angel food (it’s the only cake mix I ever use) or, better yet, just buy one at the supermarket, which is what I usually do. After you fill the cake and replace the topping, flip it over again to its normal fatter-on-the-bottom shapeliness. The balsamic strawberries can be scooped over the whole cake, or you can serve by the slice–the former is make a bigger overall splash; the latter allows for more perfect individual servings. I’ve never met a guest who didn’t like this dessert…but, as for me, I prefer to fill the cake with chocolate ice cream and top it off with hot fudge sauce (with extra on the side!).