Start by prepping your berries. Place the strawberries in a mixing bowl. Add the sugar, balsamic, a tiny pinch of sea salt, and fresh ground pepper and gently stir to combine. Cover and refrigerate for 30 minutes to macerate.
Meanwhile, place all the ingredients for the whipped mascarpone in a mixing bowl. Beat with a hand mixer on low speed just until thickened and smooth. (This should only take a couple minutes, max.) Be really careful not to over-beat this, peeps. You want it to be silky, not grainy. Refrigerate until ready to use.
Pre-heat a clean grill or grill pan over medium-high heat. When hot, add the sliced angel food cake and cook for 45 seconds to 1 minute on each side, just until solid grill marks appear.
Transfer the grilled angel food cake to plates and top each slice with plenty of balsamic strawberries and a generous dollop of mascarpone. Feel free to get a little extra fresh ground pepper involved.