Description
This refreshing dessert layers light angel food cake with a pillowy marshmallow and almond cream frosting. Loaded with vibrant seasonal berries, it is a simple, no-bake treat perfect for summer gatherings and warm afternoons.
Ingredients
- 1 angel food cake (loaf or round)
- 2 tubs (8 oz each) whipped topping, thawed
- 1 jar (7 oz) marshmallow creme
- 2 teaspoons almond extract
- 4 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
- Fresh mint leaves for garnish
Instructions
- Wash and dry the berries, slicing larger strawberries into bite-sized pieces.
- Microwave the marshmallow creme for 30 seconds to achieve a pourable consistency.
- In a large bowl, whisk together one tub of whipped topping and the softened marshmallow creme until smooth.
- Fold in the second tub of whipped topping and the almond extract until the frosting is light and uniform.
- Slice the cake horizontally into three even layers using a serrated knife.
- Spread a layer of cream and a handful of berries on the bottom cake layer, repeat with the middle layer, and finish by frosting the top and adding the remaining fruit.
Notes
To ensure the frosting stays stable, make sure the whipped topping is completely thawed but still cold before mixing. If you are preparing this in advance, wait to add the mint garnish until just before serving to keep the leaves looking fresh and vibrant.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: Layering
- Cuisine: American