Strawberry French-cream Angel Food Cake

This is a nice, refreshing summer dessert.    I find that it works well with a number of fresh fruits.    It works well enough with a cake from the bakery.    It turns into heaven when you make it with an angel food cake made from scratch.

Cut the angel food cake in half horizontally.    Hollow the cake out like a tire.    Replace the top and set aside.

Mash 1 cup of strawberries.    Cut several berries into small pieces and add to the mash.    Set aside.

Beat the egg whites until stiff, but not dry.    Whip the cream to a soft peak.    Add the powdered sugar and vanilla to the cream and resume whipping until it holds stiff peaks.    Fold the egg whites into the whipped cream.    Fold the mashed strawberries into the whipped cream mixture.

Slice the remaining strawberries.

Fill the hollow part of the cake with the cream mixture.    Place the top on the cake. Frost the cake with the remaining cream.    Garnish with strawberry slices.    Keep this cold until you are ready to serve.

Variations

1.   Several fruits can be substituted for the strawberries.    Fresh blueberries,
      raspberries, blackberries, peaches, nectarines, gooseberries and loganberries all
      work well.

2.   For a mild chocolate flavor, omit the strawberries and and add a tablespoon of
      cocoa to the whipped cream mixture.    Garnish with flecks of chocolate.