VERIFIED BY Taste of Home Test Kitchen
- 2-1/4 cups fresh or frozen blueberries and/or raspberries, thawed
- 2 to 3 tablespoons sugar
- 1 envelope whipped topping mix
- 12 thin slices angel food cake
- In a bowl, combine berries and sugar; set aside. Prepare the whipped topping mix according to package directions. To serve, top cake slices with berries and whipped topping. Yield: 6 servings.
Originally published as Shortcake Supreme in Country Woman May/June 1998, p37