Description

This refreshing dessert pairs the airy lightness of angel food cake with a luscious, almond-infused marshmallow cream and a bounty of fresh berries. It is a stunning, no-bake centerpiece that offers a perfect balance of sweetness and tartness for any summer celebration.

Ingredients

1 store-bought or homemade angel food cake
2 containers (8 oz each) whipped topping, thawed
1 jar (7 oz) marshmallow creme
1 teaspoon almond extract
1 pound strawberries, hulled and sliced
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
Fresh mint sprigs for garnish

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Instructions

Gently wash and dry all berries, slicing the strawberries into thin rounds; toss them together in a bowl and let them sit to macerate.
Place the marshmallow creme in a microwave-safe bowl and heat for 30 seconds until fluid and easy to stir.
In a large chilled bowl, whisk one container of whipped topping with the warm marshmallow creme until glossy, then fold in the second container and almond extract.
Using a serrated knife, carefully slice the angel food cake horizontally into three even layers.
Place the bottom cake layer on a platter, spread with almond cream, and scatter with berries; repeat for the middle and top layers.
Finish with a final thick layer of cream and a mound of fresh berries, then garnish with mint sprigs before serving or chilling.

Notes

For the cleanest slices, use a serrated knife and a gentle sawing motion to avoid compressing the cake. If you are preparing this in advance, wait until just before serving to add the mint garnish to ensure it stays vibrant and fresh.

Prep Time: 20 mins
Cook Time: 0 mins
Category: Dessert
Method: Layering
Cuisine: Mediterranean-American