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+ servings
Angel Food and Berries Dessert Skewers

Angel Food and Berries Dessert Skewers

Summer is the prime time to indulge in lots of berry desserts. Add in light angel food cake and chocolate and you have the perfect dessert!


  • 3-4 cups cubed angel food cake
  • 1 cup fresh raspberries rinsed and dried
  • 1 cup fresh blackberries rinsed and dried
  • 2 cups fresh strawberries not too big, rinsed and dried
  • 3 squares of almond bark About 6 oz.

for the ganache:

  • 4 oz. chocolate chips I used milk chocolate, semisweet works well too
  • 1/4 cup heavy cream


  • thin wooden skewers the thick skewers can split the berries


  • If you have not done so already, cut the angel food cake into bite sized pieces and set aside.
  • Melt the almond bark in the microwave, according to the package directions. Stir well. Make sure the berries are totally dry or it can cause the almond bark to clump up. Dip the dried, whole strawberries in the almond bark and lay out on parchment or wax paper to let dry.You can alternatively set the tray of strawberries in the fridge for a few minutes to speed things up.
  • Prepare the ganache: Add the chocolate chips to a glass bowl and microwave for 30 seconds. Add the cream and heat for an additional 30 seconds. Stir well and if it needs it, heat for about another 20 seconds. The mixture at this point isn't fully incorporated, we have to mix it very well for about a minute and it will become very smooth and glossy. Once it is smooth, pour it into a small ziploc and snip a small corner of the bag and drizzle the strawberries with chocolate. Transfer to the fridge to harden the chocolate.
  • After the strawberries are set up, begin adding the raspberries, blackberries and angel food cake pieces to the skewers, leaving room at both the top and bottom. The bottom area is clear so you can hold the skewer, and the top part of the skewer is clear so we can add the chocolate dipped strawberries. Add one whole strawberry to the top of each skewer. Serve immediately.