Berry Burst Slab Cake Recipe

This cake is topped with whipped cream with a slight lemon flavor and piled high with fruit.
  • Ready in: 55 minutes
  • Prep time: 23 minutes
  • Chill/Cook time: 32 minutes
  • By:
  • Servings: Makes 12 servings

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  • 1 cup water
  • ½ cup butter, melted
  • 1 cup whipping cream
  • 1 pound fresh strawberries, cut in half or quartered if large berries
  • 2 (6 ounce) containers blackberries
  • 1½ cups red grapes
  • 2 fresh kiwi fruit, peeled, sliced and cut in half

cooking methods

  • Bake


  1. Preheat oven to 325°F. In large bowl, combine Sunny Lemon Pound Cake & Icing Mix packet 1, water and butter; blend well. Do not over mix; batter will be lumpy.
  2. Line a 13x9-inch baking pan with 2 sheets of aluminum foil that extend up the sides of the pan. Grease foil; spread batter to edges of pan. Bake 32-34 minutes or until a toothpick inserted in the center comes out clean. Cool completely. Invert cake onto a serving tray or large baking sheet, removing foil.
  3. In large bowl, combine cream and packet 2. Using an electric mixer on medium-high speed, beat until stiff peaks form. Spread on top side of cake. Pile high with fruit. Cut into squares and serve immediately.

Makes 12 servings.

Tip: Prepare cake a day ahead and keep refrigerated until ready to top with whipped cream and fruit.

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