• 4 egg whites
• 1/2 tsp. cream of tartar
• 1/4 cup sugar
• 1/4 cup plus 2 Tbs. butter, softened
• 1-1/2 cups sugar
• 8 egg yolks
• 1 cup plain yogurt
• 2 cups flour
• 1-1/2 tsp. baking soda
• 1/8 tsp. salt
• 1 lemon, zested and juiced
• 1 lb. Driscoll's strawberries
• 6 ounces Driscoll's red or golden raspberries
• 6 ounces Driscoll's blueberries
• 6 ounces Driscoll's blackberries
• 1/4 cup plus 2 Tbs. butter, softened
• 3/4 cup confectioner's sugar
• 3/4 lb. softened cream cheese
• 3/4 cup sour cream
• 2 tsp. lemon zest
• 2 Tbs. lemon juice

In small mixing bowl, beat the egg whites with cream of tartar until foamy. Gradually add the 1/4 cup sugar, beating constantly, until stiff peaks form. Set aside.

In large mixing bowl, beat butter and sugar together. Gradually beat in the egg yolks, then the yogurt. Stir together flour, baking soda and salt and gradually blend into creamed mixture. Stir in lemon zest and juice. Gently fold the egg whites into the egg yolk mixture. Turn into 2 greased and floured 9 inch round cake pans. Bake in preheated 350°F oven until top springs back when lightly touched or a wooden pick inserted in center comes out clean, about 30 minutes. Let cakes cool in pans on racks for 5 minutes. Turn cakes out of pans onto racks and invert so they cool bottom side down. Cool completely before frosting.

To assemble: Rinse and drain all the berries and let dry on paper towels. Hull and quarter the strawberries. Place one cake layer, topside down, on cake plate. Spread with half the Lemon Sour Cream Frosting. Arrange half the berries over the cake. Top with remaining cake layer, bottom side down. Spread frosting over top of cake layer and cover with berries. If you have any berries left over, scatter them over each slice of cake as you serve it.

Lemon Sour Cream Frosting Cream softened butter; beat in confectioners’ sugar, then beat in softened cream cheese, sour cream, grated lemon zest and lemon juice.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: calories 405, fat 21.8g, 47% calories from fat, cholesterol 160mg, protein 6.9g, carbohydrates 47.7g, fiber 2.8g, sugar 34.5g, sodium 157mg, diet points 9.9.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.5, Bread: 0.7, Lean meat: 0.4, Fat: 4.0, Sugar: 1.6, Very lean meat protein: 0.2

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