Berries & Cream Cake
A pound cake mix is used for the layers in this light and
Prep: 30 min - Bake: 20 min - Cool: 1 hr
1 (16-ounce) package pound cake mix
3/4 cup milk
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
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
To serve, cut into slices. Garnish with grated lemon peel,
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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Land O'Lakes.