1 (10 oz.) loaf angel food cake
1 (8 oz.) sour cream
1 pint sliced fresh strawberries
2 tbsp. firmly packed brown sugar

Cut cake in 3 horizontal slices. Frost bottom layer generously with sour cream, place a layer of strawberries on sour cream. Repeat layers. Frost entire cake with sour cream, garnish with whole strawberries and chill. Immediately before serving sprinkle with brown sugar.