The perfect, patriotic addition to any celebration, this cake is easy to put together and absolutely delicious!
While you’re welcome to use a pre-made, store-bought cake (many stores sell plain sheet pound cakes), our homemade lemon pound cake recipe is definitely the way to go if you have the time. It’s got the perfect balance of tart sweetness, and it complements the berries and frosting beautifully. Our favorite time to make this dessert is for the 4th of July, since it’s just so fitting, but trust us when we say this cake is a hit every time we make it, no matter the season. We think it’s perfect and we know it’ll never disappoint!
- 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.
Recipe adapted from 12 Tomatoes