1 (10 oz.) loaf angel food cake
1 (16 oz.) carton sour cream
1 pt. fresh strawberries, hulled and sliced
2 tbsp. firmly packed brown sugar

Cut cake into 3 horizontal slices. Place bottom layer on serving dish, frost generously with sour cream. Place layer of strawberries over sour cream. Repeat layers. Frost entire cake with sour cream. Garnish with whole strawberries and chill. Immediately before serving sprinkle with brown sugar. Yields: 10 to 12 servings.