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.

Makes 8 to 10 servings.