Ingredients

1 and ½ cups whipping cream
1/3 cup packed chopped fresh basil
Rind of 1 lemon, removed in strips
2 Tbsp. powdered sugar (confectioner’s sugar)
1 lb package of strawberries (about 24), hulled
6 skewers
2 Tbsp. honey
12 oz. Angel Food Cake (store-bought or homemade)

Directions

At least four hours before serving, combine the whipping cream, basil and lemon rind in a small microwave-safe bowl.

Microwave until warm, 1 to 1 and ½ minutes. Stir. Refrigerate until very cold, at least 4 hours. Strain and refrigerate cream for up to 24 hours.

Use a stand mixer or egg beater at medium speed to whip the cream for 2-3 minutes. Add the powdered sugar.

Whip until soft peaks form, 4-6 minutes more. Refrigerate until serving.

Prepare grill for direct cooking over medium heat. Cut angel food cake into 6 wedges.

Thread 4 strawberries onto each skewer. Drizzle each skewer of strawberries with 1 teaspoon of honey. Use a brush or fingers to spread it around and coat berries.

Transfer berry skewers and angel food cake to the grill. Grill on one side until grill marks appear, 1-2 minutes. Flip and grill until grill marks appear on the other side, 1-2 minutes more. Remove from grill.

Serve each slice of angel food cake with a skewer of grilled strawberries and about ½ cup of whipped cream.