2 cups fresh strawberries, sliced
1 cup fresh raspberries
1 cup fresh blackberries
1 cup fresh blueberries
1 cup fresh cherries, pitted
2 tablespoons granulated sugar
2 tablespoons lemon juice
1 vanilla bean (optional)
1 cup unsalted butter, melted
1 ½ cups granulated sugar
1 tablespoon vanilla extract
3 large eggs, room temperature
3 cups cake flour (substitute all-purpose flour)
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, room temperature
3 ½ cups powdered sugar
2 teaspoons lemon juice
2-3 tablespoons LACTAID® Lactose-Free Whole Milk
- 1.
Preheat the oven to 400 degrees F.
- 2.
Add all the fruit and the vanilla bean to the bottom of a baking dish, then sprinkle with sugar and lemon juice and toss gently to combine.
- 3.
Bake for 15 minutes, then stir and bake for another 10-15 minutes until the berries are soft and syrupy.
- 4.
Remove from the oven and let cool fully to room temperature.
- 1.
Preheat oven to 350 degrees F and line a 9x13” cake pan with parchment paper.
- 2.
In a large bowl, whisk together the melted butter and sugar until smooth. Add in the eggs and vanilla extract and whisk until fully incorporated.
- 3.
In a separate bowl, sift together the flour, baking powder, and salt.
- 4.
Mix half of the dry ingredients into the egg mixture, then add in theLACTAID® Lactose-Free Whole Milk. Once incorporated, add in the remaining dry ingredients, and mix until just combined.
- 5.
Pour the batter into the lined cake pan and smooth into an even layer.
- 6.
Bake for 25-35 minutes or until a toothpick inserted near the center comes out clean.
- 7.
Remove from the oven and let cool completely to room temperature before frosting.
- 1.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the room temperature butter and powdered sugar until smooth.
- 2.
Add in the lemon juice and beat the frosting on high for 4-5 minutes until lightly and fluffy.
- 3.
If needed, add in LACTAID® Lactose-Free Whole Milk1 tablespoon at a time until desired consistency is reached.
- 1.
Use the end of a wooden spoon or chopstick to poke small holes over the surface of the cake.
- 2.
Spoon a thin layer of the roasted berries and the leftover juices, over the top of the cake and let sit for about 20 minutes to absorb.
- 3.
Spoon dollops of frosting over the surface of the cake, then gently smooth into an even layer, using an offset spatula to make big swirls in the frosting.
- 4.
Decorate the cake with fresh berries.
Serving Size
1 slice of cake
Amount Per Serving
Nutrient | Amount |
|---|---|
Calories | 516 |
Total Fat | 18g |
Calories from Fat | - |
Saturated Fat | 11g |
Cholestrol | 90mg |
Sodium | 215mg |
Total Carbohydrate | 84g |
Dietary Fiber | 1g |
Sugars | 61g |
Protein | 6g |
Calcium | 94mg |
Notes
Save the leftover roasted berries to serve over LACTAID® Lactose-Free Vanilla Ice Cream!
Related Recipes
Keep exploring our recipe hub for more lactose-free recipes you can make using LACTAID® products. If we don't make it, we'll show you how to substitute a similar ingredient in your favorite recipe! Check out our simple conversion chart to help you swap traditional dairy ingredients for LACTAID® products.
