I made this recipe for my Dad's birthday yesterday and it got rave reviews from all 8 people that attended dinner! The only difference from the original recipe was that I used vanilla yogurt instead of lemon and slightly less then the 1/3 cup of fresh squeezed lemon juice in response to a comment made by another reviewer. It was just the right flavor with a more subtle hint of lemon in the whipped topping but not anything overpowering. My only other comment is that the prep time is more like 2 hours....not 25 minutes....to prepare, bake,cool & cut the cake, grate & squeeze fresh lemon, prepare whipped topping, wash and dry all berries, & assemble! :)

Reviewed On: Jun. 5, 2008