Triple Berry Layered Lemon Cream Cake

Preheat oven to 350 F.

In a large bowl, cream butter and sugar together until light and fluffy. Stir in vanilla, eggs (1 at a time), yogurt and milk. Scrape edges of the bowl and mix again until smooth. Pour in all of the remaining cake ingredients and mix until just combined. Scrape edges of bowl and mix by hand to ensure batter is evenly mixed.

Pour batter into a greased half sheet pan and smooth out into one even layer. Bake 7-10 minutes or until lightly browned. Then remove it from the oven and set aside to cool 30 minutes.

For the cream: In a medium-sized bowl, whip together the heavy cream, powdered sugar and vanilla until stiff peaks start to form. Whip in lemon zest briefly and set aside.

To assemble the cake, cut cooled cake into 4 small rectangular pieces. Try to do this as evenly as possibly. Place one piece of cake onto a serving platter. Top with one fourth of the cream. Top with 1 1/2 cups raspberries. Top with another piece of cake. Top with more cream and blueberries. Top with another piece of cake. Top with more cream and strawberries. Top with last piece of cake. Spread with remaining cream and any remaining berries. Refrigerate until ready to serve.