Bake or buy already baked standard angel food cake.
1 pint heavy whipping cream very well chilled.
2 Tablespoons fine granulated sugar (or to taste).
2 cups fresh or frozen red raspberries.
Up to 1/2 cup fine granulated sugar (depends on sweetness of
berries and personal taste).
Ice.

Mix berries and sugar. Refrigerate for at least 2 hours and
up to overnight. When the berries and sugar have chilled at
least two hours use a bread or ham knife to cut cake in half
across the entire cake so that you have a top half and an
bottom half. Hollow out, following the circle of the cake,
a 'ditch' about 1 inch deep and 2 inches wide in the cut
surface of each half. Whip cream and 2 tablespoons fine
granulated sugar in a chilled bowl set into a larger bowl
with a couple inches ice and water to keep cream very cold
while whipping. Gently fold the berries into the cream (try
not to mix it so much that you have red-purple cream) then
spoon most of the mixture into the 'ditch' of the bottom
half of the cake, mounding it to fit into the top half.
Replace the top half of the cake (don't worry if cream oozes
out) then spread what is left of the cream mixture on top of
the entire cake.
You can do a lot of things with this easy dessert. All the
cream/berry mixture can be used in the 'ditch' and a vanilla
or berry flavored (I use a couple tablespoons of the yummy
juice from the refrigerated berries) glaze drizzled on the
top. Another way is to whip more cream then dollop it on
the cake and place reserved fresh berries (one or two each)
on the dollops. Play with it!

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