Berries & Cream Cake
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
-
Cake Ingredients
- 1 (16 ounce) package poundcake 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
directions
- 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.
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RECIPE SUBMITTED BY
southern chef in lo
white springs, FL
I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.