This Is a light and refreshing year-round dessert from a Dierberg's cooking class by Nancy Lorenz. It Is best if prepared a day ahead so it is well-chilled when you attempt to cut Into It. The serving secret is to bring it to the table to let your guests see how pretty It is and then cut the whole cake before taking out a piece.

Makes: 10-12 servings

• 1 angel food cake
• 2 cups heavy (40%) cream, divided
• 1 1/2 cups Lemon Filling (recipe follows)
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract
• 1 lemon, thinly sliced, and then cut half-way through diameter
• Mint leaves
• Strawberries, halved

1. Cut 1-inch off top of cake with serrated bread knife. Carefully hollow out cake leaving 1-inch shell.
2. Whip 1 cup cream until stiff. Fold together whipped cream and 1 cup chilled Lemon Filling. Spoon into cake and replace cake top. Chill 1 hour to set.
3. Whip remaining cream, powdered sugar and vanilla until stiff.
4. Frost cake with whipped cream and drizzle with remaining 1/2 cup Lemon Filling. Garnish with lemon wheels, mint and strawberries.

Lemon Filling

Makes: 1 1/2 cups

• 1/4 cup butter, not margarine
• 3 eggs, beaten
• 1 cup granulated sugar
• 1/2 cup lemon juice (this can be made into lime or orange filling by substituting the juice)

1. In a 4-cup glass measure, microwave butter on HIGH for 1 minute or until melted. Stir in remaining ingredients.
2. Microwave 4 to 6 minutes, stirring every minute, until clear and thickened. Chill. Use for filling and to garnish Lemon Filled Angel Food Cake.
3. This can be made several days ahead and stored in refrigerator.