For no apparent reason, tonight I feel like baking. I grabbed a great angel food cake recipe off of epicurious, but now I have no idea what to put on it…
Any suggestions?
There’s a million good things – my favourites are a simple lemon or orange icing, or just whipped cream, along, if you’re so inclined, with whatever fruit you like.
Man, I could eat some right now.
A sauce made from fresh strawberries or raspberries simmered in water, sugar and a splash of lemon juice.
Strawberries in cream would be my vote. Sugar the sliced strawberries liberally and stir them into heavy cream until the whole mix is light pink with slices bobbing in it, then let it sit in the refrigerator for an hour or so. Serve the cake in bowls, drizzled with the cream.
Try not to think about your arteries or waistline while eating it. 
If in doubt, feed it to me.
But seriously… Chopped strawberries macerated in liqueur of your choice + dollop of whipped cream is my usual choice.
Given that fresh fruit can be scarce this time of year…
Lemon curd?
Raspberry coulis?
Dried fruit compote of apricots and/or figs?
Frozen mixed berries, cooked down with a little sugar and lemon zest and cinnamon?
Angelfood is like the blank canvas of pastry, so you could do just about anything you liked, actually.
Lisa Scottoline.
Fruit and whipped cream.
Or, turn it into a trifle, with fruit, whipped cream, custard, and a liqueur. (I just put amaretto flavoring in my whipped cream.) Pears and raspberries work well! And you can use frozen raspberries.
Hm. Now I want trifle.
Nutella (chocalatey hazelnut spread) goes great on angel food cake.
Chocolate Syrup
Angel food cake goes great with any topping. Hell once when I ran out of biscuits, I eat it with beef stew!! 
Eagle Brand condensed milk with a splash of lemon juice, and strawberries on top. Is there any other way to eat it?
candied and/or spiced pineapples.
Fresh strawberries & whipped cream.
Also, caramel fondue sauce.
Nothing. Absolutely nothing. A perfect angel food cake needs no adornment. Icing on it is a travesty. Maybe a little fresh fruit on the side of the plate would be acceptable.
Or, if you’re too lazy to do this (or fresh strawberries aren’t in season), frozen strawberries (thawed) work just fine.
…or, alternatively, the bachelorette gourmet version…
One package of frozen, sweetened strawberry slices, thawed, added to one tub of Cool Whip. Whizz 'round with a fork until it’s mushy and pink. Generously dollop on a slice of angelfood cake. Yum.
I used to call this my grandmother’s “emergency” dessert. Just throw it together and it looks like something you worked on all day. Of course, that was with a store-bought angelfood cake. Yours will be genuine gourmet!
Hot fudge is another favorite.
Jam - pretty much any kind - if you don’t have fresh or frozen fruit.
Whipped cream
Dust with cocoa powder
Dip in warm ganache
Bananas heated in rum or bourbon syrup (ala bananas foster)
Ice cream
Pudding or custard (it makes a darn easy trifle).
Port wine reduction
Marscarpone cheese and lemon curd
Angel food cake is very flexible.
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Plain, no adornment needed.
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Strawberries, preferably fresh, but frozen okay.
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Anything anybody in the thread said, except chocolate. (If you want chocolate, have devil’s food cake.)
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AskNott–Lisa Scottoline? What am I missing here? I am a bit behind on my reading, but…
Reading this thread, I realize I’ve never had homemade angel food cake. And, based on my experience with bakery cakes, I’ve never cared.
I’ve never thought, “Damn, I wish I had me some angel food cake right now!” Bakery angel food cake is OK as a medium for the transfer of strawberries to the mouth.
I imagine bakery vs. homemade is quite a contrast.
Dulce de leche.