Angel Berry Cake

1. 1

   With sharp, thin-bladed knife, make slits at 1-inch intervals around top of cake, between center and rim, cutting through cake from top to bottom.

2. 2

   With knife, insert berries into slits. Spoon juice evenly over berries.

3. 3

   Whip cream with sugar, vanilla and food coloring.

4. 4

   Frost entire cake.

5. 5

   Refrigerate 2 to 3 hours.

No additional tips available.