1 (16-ounce) package pound cake mix
3/4 cup milk
1/4 cup sugar
2 tablespoons freshly grated lemon zest
3 cups fresh berries (blueberries, raspberries, sliced strawberries)
Grated lemon zest, if desired
Heat oven to 350°F. Grease and flour 15x10x1-inch baking pan; set aside.
Combine cake mix, milk and eggs in bowl. Beat at low speed 30 seconds until moistened. Beat at medium speed, scraping bowl often, until well mixed.
Pour batter into prepared pan. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely.
Beat whipping cream in chilled bowl at high speed until soft peaks form. Add sugar and lemon zest; continue beating until stiff peaks form.
Trim edges of cake. Cut cake crosswise into three equal pieces. Place
cake piece onto serving platter. Spread
filling over top; arrange
berries over filling. Repeat with remaining cake layers, filling and berries. Cover; refrigerate until serving time.
Cut into slices. Garnish with grated lemon zest, if desired.
Already prepared pound or angel food cake loaves can be purchased for an even easier dessert. Just spoon filling and berries over slices of cake.