Description
This easy Angel Food Cake with Berries combines fluffy cake, creamy whipped topping, marshmallow creme, and fresh berries for a refreshing summer dessert.
Ingredients
Scale
- 1 store bought angel food cake
- 2 containers whipped topping, thawed
- 1 container marshmallow creme
- 2 to 3 teaspoons almond extract
- 1 container strawberries, sliced
- 1 container blueberries
- 1 container red raspberries
- 1 container blackberries
- Fresh mint, optional
Instructions
- Wash and dry all berries thoroughly
- Slice strawberries into bite-sized pieces
- Microwave marshmallow creme for 30 seconds
- Beat together marshmallow creme and one container whipped topping until smooth
- Fold in remaining whipped topping and almond extract
- Slice angel food cake into three layers
- Place bottom cake layer on serving plate
- Spread whipped topping mixture over cake layer
- Add mixed berries evenly over cream layer
- Repeat layers with remaining cake, filling, and berries
- Top with extra berries and mint if desired
- Refrigerate until serving or serve immediately
Notes
- Use dry berries to prevent soggy cake
- Chill before serving for cleaner slices
- Store leftovers covered in refrigerator for up to 3 days
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 28
- Sodium: 230
- Fat: 10
- Saturated Fat: 7
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 3
- Protein: 4
- Cholesterol: 5