Description
A light and airy dessert featuring angel food cake layers topped with a marshmallow-infused whipped cream and vibrant seasonal berries, perfect for summer gatherings and elegant dinners.
Ingredients
Angel Food Cake, 1 cake (store-bought or homemade, completely cool)
Whipped Topping, 16 oz (2 tubs, thawed in the fridge)
Marshmallow Creme, 7 oz (1 jar)
Fresh strawberries, 1 cup, halved
Fresh blueberries, 1 cup
Fresh raspberries, 1 cup
Fresh blackberries, 1 cup
Almond extract, 1 tsp
Instructions
Slice the angel food cake into 3 equal layers.
In a mixing bowl, gently fold marshmallow creme into whipped topping until well combined and smooth.
Place one cake layer on a serving platter and spread a layer of the marshmallow-whipped topping evenly over it.
Repeat with the second cake layer and another layer of topping.
Top with the final cake layer and spread remaining marshmallow-whipped topping over the top and sides of the cake.
Gently arrange berries on top of the cake. Start with strawberries around the edges, then intersperse blueberries, raspberries, and blackberries for a colorful presentation.
Chill in the refrigerator for at least 1 hour before serving to allow the topping to firm and the flavors to meld.
Notes
For a vegan version, use vegan angel food cake and a non-dairy whipped topping.
Adjust the amount of almond extract to taste; it can be substituted with a small amount of cherry extract if desired.
Ensure you use a high-stability whipped topping to prevent the cream from collapsing under the weight of the berries.
- Prep Time: 20
- Category: Easy Cake Recipes for Every Occasion
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice of cake
- Calories: 420
- Sugar: 58g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg