Easy Lemon Berry Angel Food Cake

Slice pre-made angel food cake into 3 separate layers: bottom, middle, and top. Set aside

In a medium bowl combine together two, 3.4 oz. boxes of instant lemon pudding mix, with two cups of ice cold milk. Whisk until thick and creamy. Place in refrigerator and chill for 30 minutes.

In the bowl of your mixer, using the whisk attachment, OR in a medium bowl with a hand mixer, beat two cups of heavy whipping cream with 1/2 cup of powder sugar and 1 tsp. vanilla. Beat until firm with stiff peaks.

Divide Lemon Pudding in half. Fold one half of the chilled lemon pudding into the whip cream until well blended.

Divide the remaining lemon pudding in half.

Place the bottom layer of the angel food cake on a cake plate or cake stand.

Spread half the lemon pudding on the cake followed by a thick layer of the lemon cream.

Layer fresh berries on top of the lemon pudding and lemon cream.

Place the middle layer of the angel food cake on top of the berries and cream.

Repeat with the last layer of lemon pudding, followed by a thick layer of the lemon cream.

Add more fresh berries.

Place top of cake on top of the berries and cream.

Frost the top of the cake with the remaining lemon cream. Garnish with more fresh berries and lemon slices.

Chill for at least 1 hour. (If chilling over night cover loosely with saran wrap to prevent lemon cream from drying out.