Berries & Cream Cake

1. 1

   Heat oven to 350F Grease and flour 15x10x1-inch jelly-roll pan; set aside.

2. 2

   Combine cake mix, milk and eggs in large bowl.

3. 3

   Beat at low speed for 30 seconds.

4. 4

   Increase speed to medium.

5. 5

   Beat, scraping bowl often, until well mixed.

6. 6

   Pour batter into prepared pan.

7. 7

   Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

8. 8

   Cool completely.

9. 9

   Beat whipping cream in large bowl at high speed until soft peaks form.

10. 10

    Add sugar and lemon peel; continue beating until stiff peaks form.

11. 11

    Trim edges of cake.

12. 12

    Cut cake crosswise into three equal pieces.

13. 13

    Place 1 cake piece on serving platter.

14. 14

    Spread 1/3 filling over top; arrange 1/3 berries over filling.

15. 15

    Repeat with remaining cake layers, filling and berries.

16. 16

    Cover; refrigerate until serving time.

17. 17

    To serve, cut into slices.

18. 18

    Garnish with grated lemon peel, if desired.

19. 19

    TIP: Already prepared pound or angel food cake loaves can be purchased for an even easier dessert.

20. 20

    Just spoon the filling and berries over slices of cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.