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    Berries & Cream Cake Berries & Cream Cake

    A pound cake mix is used for the layers in this light and attractive dessert.

    Prep: 30 min - Bake: 20 min - Cool: 1 hr

    Cake Ingredients:

    1 (16-ounce) package pound cake mix
    3/4 cup milk
    2 eggs

    Filling Ingredients:

    2 cups whipping cream
    1/4 cup sugar
    2 tablespoons freshly grated lemon peel
    3 cups fresh berries (blueberries, raspberries, sliced strawberries)
    Grated lemon peel, if desired

    Heat oven to 350°F. Grease and flour 15x10x1-inch jelly-roll pan; set aside. Combine cake mix, milk and eggs in large bowl. Beat at low speed for 30 seconds. Increase speed to medium. Beat, scraping bowl often, until well mixed.

    Pour batter into prepared pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.

    Beat whipping cream in large bowl at high speed until soft peaks form. Add sugar and lemon peel; continue beating until stiff peaks form.

    Trim edges of cake. Cut cake crosswise into three equal pieces. Place 1 cake piece on serving platter. Spread 1/3 filling over top; arrange 1/3 berries over filling. Repeat with remaining cake layers, filling and berries. Cover; refrigerate until serving time.

    To serve, cut into slices. Garnish with grated lemon peel, if desired.

    TIP: Already prepared pound or angel food cake loaves can be purchased for an even easier dessert. Just spoon the filling and berries over slices of cake.

    Makes 8 servings

    Nutritional Info Per 1 Serving: Calories 470, Fat 26 g, Cholesterol 125 mg, Sodium 260 mg, Carbohydrates 54 g, Dietary Fiber 2 g, Protein 7 g

    This recipe created by Land O'Lakes.

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