• Preheat your oven to 400°
• Grease and line a 12” skillet, 9”x13” baking dish or two 8” cake pans with parchment paper 

Roast the berries…

• Combine 1 cup of strawberries, 1 cup of blackberries, 1 cup of raspberries, 1 cup of blueberries, 2 tablespoons of granulated sugar and 2 tablespoons of citrus juice in a deep baking dish 
• Roast the berries in a 400° over for 25-30 minutes (mixing about half way through)
• Transfer the baking dish onto a heat proof surface and allow the berries to cool
• Reduce your oven’s temperature to 350°

Make the cake…

• In a large bowl, whisk 3/4 cup of room temperature butter with 1 1/2 cups of granulated sugar until fully combined 
• Add 3 large eggs and 2 teaspoons of vanilla extract and whisk until creamy 
• Add a cup of buttermilk and whisk until fully incorporated 
• Fold in 2 1/2 cups of all purpose flour, 2 teaspoons of baking powder and 1/2 teaspoon of salt until just combined 
• Transfer the batter into your prepared baking dish 
• Bake your cake in a 350° oven for 25-35 minutes (depending on the size of your baking dish) or until a toothpick will come out of the center clean
• Transfer the cake out of the oven and let it cool for about 20 minutes before adding the berries

Add the berries…

• Use the handle end of a wooden spoon to poke holes all over your cake
• Gentle mash the cooled roasted berries a bit and then spoon them and the juice over the cake
• Let the cake sit for about 15 minutes to allow the juices to soak into the cake

Make and add the frosting…

• In a large bowl, whisk 3/4 cup of room temperature butter with a teaspoon of clear vanilla extract until creamy
• Add a cup of confectioners sugar at a time, whisking to combine in between each cup
• Once the frosting is smooth, add milk until it reaches your desired consistency 
• Add the frosting over the berries and carefully smooth

Garnish…

• Top the frosting with fresh berries and mint