Instructions

1. Preheat the oven to 375°F and line two 8 inch pans with parchment paper. Set aside. Prepare the Baker’s Corner Angel Food Cake Mix according to directions and divide the batter evenly between the two pans, using an offset spatula to make sure it is even and flat. Bake for 25 minutes or until the tops of the cakes are light golden brown and a knife inserted into the middle comes out mostly clean.
2. While the cakes cool, place the heavy whipping cream powder sugar, vanilla and a pinch of salt in the bowl of a stand mixer fit with the whisk attachment. Beat on high speed until the cream forms stiff peaks and is light and fluffy.
3. Set one cake on a cake stand or serving plate and spread half of the sweetened whipped cream over the cake. Top with ½ of the berries. Place the second cake on top of the whipped cream and top with the remaining whipped cream and berries. Refrigerate before serving!