Description

This impressive layered dessert combines light angel food cake with a stabilized marshmallow whipped cream for a sturdy yet airy finish. Bursting with fresh seasonal berries and a hint of almond, it is an ideal choice for outdoor celebrations and high-volume entertaining.

Ingredients

1 (10-inch) prepared angel food cake
16 ounces whipped topping, thawed and divided
1 jar (7 ounces) marshmallow creme
2-3 teaspoons almond extract
4 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
Fresh mint leaves, for garnish

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Instructions

Clean and dry the berries thoroughly; slice strawberries into uniform 1/4-inch pieces.
Using a serrated knife, slice the angel food cake horizontally into three equal layers.
In a large bowl, whisk together 8 ounces of whipped topping and the marshmallow creme (microwaved for 30 seconds to soften).
Gently fold in the remaining 8 ounces of whipped topping and the almond extract until smooth.
Place the bottom cake layer on a platter, spread with 1/3 of the cream, and top with 1/3 of the berries.
Repeat the layers with the second and third cake discs, finishing with the remaining cream and berries on top.
Garnish with mint and refrigerate for at least 30 minutes to set before slicing.

Notes

For the cleanest slices, wipe your serrated knife with a damp cloth between each cut. If preparing in advance, wait to add the mint garnish until just before serving to keep the leaves looking fresh and vibrant.

Prep Time: 25 mins
Cook Time: 0 mins
Category: Dessert
Method: Assembly
Cuisine: American