Espresso and Lime

0 Preheat your oven to 400°
1 Grease and line a 12” skillet, 9”x13” baking dish or two 8” cake pans with parchment paper 
Roast the berries…
3 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 
4 Roast the berries in a 400° over for 25-30 minutes (mixing about half way through)
5 Transfer the baking dish onto a heat proof surface and allow the berries to cool
6 Reduce your oven’s temperature to 350°
Make the cake…
8 In a large bowl, whisk 3/4 cup of room temperature butter with 1 1/2 cups of granulated sugar until fully combined 
9 Add 3 large eggs and 2 teaspoons of vanilla extract and whisk until creamy 
10 Add a cup of buttermilk and whisk until fully incorporated 
11 Fold in 2 1/2 cups of all purpose flour, 2 teaspoons of baking powder and 1/2 teaspoon of salt until just combined 
12 Transfer the batter into your prepared baking dish 
13 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
14 Transfer the cake out of the oven and let it cool for about 20 minutes before adding the berries
Add the berries…
16 Use the handle end of a wooden spoon to poke holes all over your cake
17 Gentle mash the cooled roasted berries a bit and then spoon them and the juice over the cake
18 Let the cake sit for about 15 minutes to allow the juices to soak into the cake
Make and add the frosting…
20 In a large bowl, whisk 3/4 cup of room temperature butter with a teaspoon of clear vanilla extract until creamy
21 Add a cup of confectioners sugar at a time, whisking to combine in between each cup
22 Once the frosting is smooth, add milk until it reaches your desired consistency 
23 Add the frosting over the berries and carefully smooth
Garnish…
25 Top the frosting with fresh berries and mint