Ingredients for cake:

• lemon cake mix
• 4 cup fresh berries (strawberries, blueberries, blackberries, raspberries)
• 1 tablespoon corn starch
• zest of 1 large lemon

Instructions for cake:

• Mix the lemon cake mix according to instructions on the box
• Toss 1 cup of fresh berries with 1 tablespoon corn starch until the fruit is well coated
• Add fruit and lemon zest to the batter and fold in gently
• Bake at 350 degrees for 28-30 minutes
• Cool the cake completely
• Spread the frosting between the layers of cake and sprinkle with fresh berries
• Spread frosting on the top layer and decorate with fresh berries.
• Refrigerate at least two hours and serve cold

Ingredients for frosting:

• 16 ounces mascarpone cheese
• 1 1/4 cups lemon curd
• 2 cups chilled whipped topping (or whipped cream)
• 2/3 cups powdered sugar

Instructions for frosting:

• In a large, chilled bowl, whip the heavy cream into soft peaks while slowly adding the powdered sugar
• In a separate bowl, Cream together the mascarpone cheese and the lemon curd.
• Fold the mascarpone cheese/lemon curd and lemon zest into the whipped cream mixture.

Comments:

• This cake is served cold and keeps well in the fridge for 304 days.
• You can drizzle some raspberry sauce on the plate for a nice presentation. I sprinkle with powdered sugar too!