No-bake berries & cream cake
Cakes
Baking
This cake is one of my most favorite summer desserts. An ex's father made it on numerous occasions, and I managed to track it down after we parted ways knowing only that it was most likely a Rachel Ray recipe (http://bit.ly/1nxjkBB). I've tweaked it slightly by swapping out the sugar for honey in the lemon syrup, using Neufchâtel instead of cream cheese, and adding in a little bit of fresh basil. It comes together pretty effortlessly, with a mere ~15 minutes of stove top cooking and zero oven time (unless you make the pound cake from scratch). An overnight rest in the fridge lets the layers get all friendly and harmonious with each other, and the result is absolutely delicious. I've used blueberries and black raspberries in this version, but it works splendidly with all summer berries.
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