Ingredients

• 4 cups 1" pieces angel food cake (from about 1/3 of a cake)
• 2 1/2 cups raspberries (about 12 ounces)
• 2 tablespoons plus 1/4 cup sugar
• 1 teaspoon finely grated lime zest plus more for serving
• 1 cup heavy cream
• 1/4 cup crème fraîche or sour cream

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Instructions

1. Preheat oven to 375°F. Spread cake pieces on a parchment-lined baking sheet. Toast until edges are golden brown but centers are still soft, 8-10 minutes. Let cool; set aside.
2. Using a fork, coarsely mash raspberries, 2 tablespoons sugar, and 1 teaspoon lime zest in a small bowl. Let sit 5 minutes.
3. Meanwhile, beat cream, crème fraîche, and remaining 1/4 cup sugar in a medium bowl until soft peaks form, about 2 minutes.
4. Layer cake, raspberry mixture, and cream mixture in glasses or small bowls; top with lime zest.