Berries & Cream Cake

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 (16 ounce) package poundcake mix
• 3/4 cup milk
• 2 eggs
• 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

Recipe

• 1 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.
• 2 pour batter into prepared pan. bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. cool completely.
• 3 beat whipping cream in large bowl at high speed until soft peaks form. add sugar and lemon peel; continue beating until stiff peaks form.
• 4 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.
• 5 to serve, cut into slices. garnish with grated lemon peel, if desired.
• 6 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.