All-American Celebration Cake

Ingredients

• 1 (16 ounce) package angel food cake mix
• 1 lemon
• 1/2 cup powdered sugar
• 3 cups strawberries, sliced (12 ounces)
• 1/2 pint fresh blueberries (about 1 cup)
• 1/2 pint fresh raspberries (about 1 cup)
• 1 (8 ounce) container frozen whipped topping, thawed
• Fresh mint leaves (optional)
  

Instructions

1. Heat oven to 350 degrees F.
2. Prepare cake mix according to package directions. Pour batter into un-greased rectangular dish, spreading evenly. Bake on center rack in oven 35-40 minutes or until top is golden brown and the cracks feel dry and not sticky. (Cake should be firm to the touch; do not underbake.) Carefully turn dish upside down onto cooling rack; cool completely. (Do not remove cake from baker.)
3. Zest whole lemon. Juice lemon to measure 2 tablespoons juice. Whisk lemon juice, zest and powdered sugar in bowl until smooth.
4. Slice strawberries. Add strawberries, blueberries and raspberries to sugar mixture; mix gently to coat fruit.
5. Using a large fork, poke holes in cake about 1 1/2 inches deep and 1/2 inch apart. Spoon fruit mixture over cake to within 1/2 inch of edges. Refrigerate at least 2 hours to allow juices to soak into cake.
6. Just before serving, use a decorator; fill with whipped topping and pipe stars evenly around edge of cake.
7. To serve, cut into squares. Garnish each serving with additional whipped topping and mint leaves, if desired.