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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
In a cold bowl with cold beaters, whip cream and sugar to stiff peaks, then fold in sour cream.
Using a long, serrated knife, split cake into four layers horizontally.
To 1 cup whipped cream/sour cream mixture, add 1/2 cup diced strawberries and 1/2 cup diced bananas.
Fill and frost layers. Use remaining whipped cream/sour cream mixture to frost outside of the entire cake.
Garnish with leftover strawberries and bananas.
Chill at least 4 hours.
You may have to touch up frosted areas as cake firms.
At serving, press more bananas around bottom edge of the cake.
Yield: 8 to 10 servings
Sheet and Layer Cake Recipes
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