Total Time
25mins
Prep 25 mins
Cook 0 mins

This is a great multipurpose recipe. You can use the "fluff" as I call it, on any type of fruit: rasberries, blackberries, strawberries, blueberries, pineapple, oranges, etc. It's light tasting and even great in the winter with frozen berries mixed with sugar. Preparation time varies depending on if you use frozen fruit or cut fresh fruit. Makes a great presentation with little effort.

Ingredients Nutrition

Directions

  1. Cube angel food cake with a serrated knife. It's easier if you handle the knife lightly so you don't crush the cake.
  2. Cream together the cream cheese, powdered sugar, 1/2 teaspoon vanilla extract and almond flavoring.
  3. Add the sour cream to the cream cheese mixture and blend thoroughly.
  4. In a separate bowl add 4 tablespoons powdered sugar to the whipping cream. Whip until soft peaks form. This step works best if you chill the whisk and metal bowl ahead of time.
  5. Mix the whipped cream into the cream cheese mixture until thoroughly combined.
  6. Clean and rough chop the fruit as is necessary. Mix it with 3 tablespoons powdered sugar or to taste.
  7. Layer angel food cake with cream cheese "fluff" and berries or fruit.
Most Helpful

5 5

Ohh! This is so yummy! I made a gluten-free angel food cake and used strawberries for this recipe. I also added a few chocolate shavings to the top. It tasted like a strawberry shortcake, but way better! :) Thanks for sharing, gingersnap, my family loved it! Made and enjoyed for Fall 2011 Pick A Chef. You've been adopted! http://www.food.com/bb/viewtopic.zsp?t=363796&postdays=0&postorder=asc&start=0