Berry Cake

Ingredients:

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

Directions:

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.
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