1 lemon pound cake
1 (8 oz.) container frozen whipped topping, thawed
1 (3.5 oz.) package instant vanilla pudding
1 teaspoon vanilla
1 pint blueberries, rinsed and drained
2 pints strawberries, rinsed and thinly sliced lengthwise
1 cup milk
Prepare the lemon pound cake batter according to recipe instructions and pour batter into a lightly greased 9×13-inch pan.
Bake for 50-55 minutes and let cool completely before adding the frosting.
In a bowl, mix the instant pudding with the milk and vanilla until it’s smooth, then gently fold the whipped topping into the mixture until it’s well combined.
Note: if using glaze from pound cake recipe, mix it into the frosting at this point.
Frost the cooled cake with the whipped topping mixture. Then, place the blueberries in a square in the top-left corner of the cake and arrange the slices of strawberries so they look like stripes across the cake.
Refrigerate until you’re ready to serve.