• Prep Time 15 minutes
  • Baking Time 55 minutes
  • Freezing Cake only
  • Makes 18 servings


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cake
  • 1 cup butter, softened
  • 1 3/4 cups sugar
  • 3 eggs
  • 1 tbsp lemon zest (optional)
  • 2 tsp vanilla extract
  • 3 1/3 cups Robin Hood® Best for Cake & Pastry Flour
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 1 1/2 cups milk
  • 2 cups berries (raspberries, blueberries, blackberries)
  • Topping
  • 2 cups whipping cream
  • ¼ cup icing sugar
  • 1 tsp vanilla extract
  • 4 cups strawberries, raspberries

Serving Size: 18 servings


Serving Size: 18 servings

  • Preheat oven to 350°F (180°C). Grease a 9” x 13” (23 cmx 33 cm) baking dish.
  • Cream butter and sugar in a large bowl with an electric mixer on medium speed until well combined.
  • Add eggs, on at a time, beating well after each addition. Add lemon zest and vanilla.
  • Sift flour, baking powder and salt in a medium bowl. Alternate adding flour mixture and milk. Add one third of the flour mixture to the egg mixture. Beat until combined. Add half the milk and another third of the flour mixture, beating well after each addition. Add remaining milk and end with the flour mixture. Stir in berries. Spoon cake into prepared pan.
  • Bake in preheated oven 50-55 minutes or until a toothpick inserted in center of cake comes out clean.
  • Cool cake in pan on wire rack for 15 minutes. Remove from pan and continuing cooling.
  • Topping: Beat whipping cream until soft peaks form. Fold in icing sugar and vanilla. Spread over top and sides of cake. Decorate with berries as desired.


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