Roasted Berry Sheet Cake

For the Roasted Berries

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.

For the Vanilla Cake

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 the LACTAID^® 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.

For the Lemon 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 Milk 1 tablespoon at a time until desired consistency is reached.

To Assemble the Cake

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.