Ingredients
Cake
- 1 store-bought or prepared angel food cake (about 10 inches)
Cream Cheese Whipped Cream Frosting
- 2 cups whipping cream
- ½ teaspoon vanilla extract
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar
Filling & Garnish
- ½ cup chopped strawberries plus more for garnish
- ½ cup blueberries plus more for garnish
Instructions
- Cut the cake top: Using a serrated knife, carefully cut off the top 1 inch of the angel food cake crosswise; set this piece aside to be used later as the cake top.
- Prepare the cake cavity: Using a paring knife, cut around the cake 1 inch from the inner edge, being careful not to cut all the way through the bottom; leave a 1-inch-thick base on the bottom. Repeat a second cut 1 inch from the outer edge. Remove the cake from the cut cake ring, leaving the 1-inch base intact to form a cavity.
- Make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, add the whipping cream and vanilla extract, then whip on medium-high speed until stiff peaks form, about 4 to 5 minutes. Transfer this whipped cream to a separate bowl and set aside.
- Prepare cream cheese mixture: Using the same mixer bowl, add the softened cream cheese and powdered sugar, and mix on medium speed until smooth and creamy, about 2 minutes.
- Combine frosting: Gently fold the whipped cream into the cream cheese mixture until fully combined, creating the Cream Cheese Whipped Cream Frosting.
- Fill the cake cavity: In a small bowl, mix 1 cup of the frosting with the chopped strawberries and blueberries. Spoon this berry-frosting mixture into the cavity inside the cake.
- Assemble the cake: Place the reserved 1-inch cake top back onto the filled cake base.
- Frost and garnish: Use the remaining frosting to coat the entire outside of the cake. Decorate the top with the reserved whole strawberries and blueberries for a beautiful finish.
- Chill: Refrigerate the assembled cake for at least 1 hour before serving to allow the frosting to set and flavors to meld.
Notes
- Use a serrated knife for clean cutting without crumbling the delicate angel food cake.
- Be careful not to cut all the way through the cake bottom to maintain a solid base for filling.
- Chill the cake well before serving to enhance flavor and texture.
- You can substitute fresh raspberries or blackberries for a different berry variation.
- For best results, use cold whipping cream and chilled mixing bowl to ensure stiff peaks.
- Prep Time: 1 hour 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
