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Strawberry Banana Cream Cake



  • 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


  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 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.

Yield: 8 to 10 servings

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