Blackberries and Cream Angel Food Cake is a delicious summer dessert that’s easy to make with a store-bought angel food cake. It’s a great way to use fresh blackberries.

The angel food cake gets hollowed out and filled with an easy blackberry sauce, fresh blackberries and an almond-flavored whipped cream with a little sour cream added for tang. When you slice it, there’s a gorgeous hidden surprise inside.
I’ve made a strawberry version of this recipe in the past, but I think I love this blackberry one even more. I love their sweet/tart flavor and they are absolutely gorgeous this time of year.
HOW TO MAKE BLACKBERRIES AND CREAM ANGEL FOOD CAKE:

Make the blackberry sauce. You will need to strain it to remove the seeds.
Hollow out the cake. Make the whipped cream filling.
Stuff the cake.
Place top back on the cake and frost it.

RECIPE TIPS:
Be sure to purchase the angel food cake no more than a day in advance. You want it to be fresh.
You won’t use the pieces of angel food cake you remove when you hollow out the cake for this recipe. You can snack on them or use them in a trifle.
As a shortcut, you can use a 16-ounce container of Cool Whip instead of making fresh whipped cream.
Should be chilled for at least 1 hour before serving.
Tip for making whipped cream: Place the bowl and the beaters in the refrigerator for at least 30 minutes beforehand. The cream will whip much more easily if everything is cold.

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