Strawberry Banana Cream Cake

Yield: 8 to 10 servings

Ingredients

• 1 store-bought angel food cake
• 2 cups cream
• 1 to 2 tablespoons granulated sugar
• 1 cup sour cream
• 2 pints fresh strawberries (or
• 1 (16 ounce) bag frozen berries, thawed
• 1 to 2 bananas, diced small

Instructions

1. In a cold bowl with cold beaters, whip cream and sugar to stiff peaks, then fold in sour cream.
2. Using a long, serrated knife, split cake into four layers horizontally.
3. To 1 cup whipped cream/sour cream mixture, add 1/2 cup diced strawberries and 1/2 cup diced bananas.
4. Fill and frost layers. Use remaining whipped cream/sour cream mixture to frost outside of the entire cake.
5. Garnish with leftover strawberries and bananas.
6. Chill for at least 4 hours.
7. You may have to touch up frosted areas as cake firms.
8. At serving, press more bananas around bottom edge of the cake.