1 pint strawberries
1 pint blueberries
6 oz raspberries
6 oz blackberries
one store bought angel food cake
one 16 oz Cool Whip ([refer lite or sugar free)
1/4 c. sugar
1/4 c. water
2 tbs. lemon juice
1 tsp. vanilla extract
Rinse all berries. Dice the strawberries. Cut the angel food cake into one inch cubes. Make a simple syrup by cooking the sugar, lemon juice and water on medium/high heat until sugar is dissolved. Take off of heat and stir in vanilla. Brush the liquid on all sides of the angel food cake. Place half of angel food cake in serving dish. Top with berry variety of your choice. Spread a layer of Cool Whip over berries. Place the other half of angel food cake on top of Cool Whip. Top with berry variety of your choice. Spread a layer of cool whip over berries. Decorate the top with remaining berries.
*** If watching sugar intake you can omit the simple syrup step. I've made it both ways, this past weekend, I skipped that step, to make an even lighter version of this recipe.
***You can make this completely from scratch and make your own angel food cake and whip cream. For me this semi-homemade version fit my busy life just fine.