At least half an hour before you’ll serve dessert, cut up the strawberries and put in a medium bowl. Sprinkle with sugar and balsamic vinegar, toss gently. Let stand at room temperature until sugar dissolves, at least 30 minutes, stirring occasionally.
Prepare grill for direct heat, grilling on medium. Cut angel food cake into 6 wedges. Place the wedges on hot grill rack and, with the grill uncovered, cook 2 minutes, till cake is lightly toasted on the bottom. Turn and toast the other side for 1 or 2 minutes. Remove from heat.
Spoon strawberries (and their juice) onto 6 dessert plates. Place a wedge of grilled cake on top of the berries on each plate. Top with basil and serve with whipped cream if desired.
Urban St. magazine is distributed to residents and visitors of the lakeshore communities of Holland, Zeeland, Grand Haven, Spring Lake, Saugatuck, Douglas, Fennville, Muskegon, Nunica, Port Sheldon and West Olive at numerous pick-up locations including attractions, retailers, restaurants, hotels and salons/spas.