Description
This spectacular three-layer Patriotic Berry Cake features a soft vanilla crumb filled with intensive strawberry and blueberry reductions. Topped with a cloud-like whipped cream frosting and fresh summer berries, it offers a refreshing and visually stunning centerpiece for any celebration.
Ingredients
- Frozen strawberries
- Frozen blueberries
- Granulated sugar
- Water
- Cornstarch
- Vanilla extract
- Unsalted butter
- Cake flour
- Egg whites
- Baking powder
- Salt
- 2% milk
- Almond extract
- Heavy whipping cream
- Powdered sugar
- Fresh strawberries
- Fresh blueberries
Instructions
- In a saucepan, simmer strawberries with sugar and water, then stir in a cornstarch slurry to thicken.
- Stir in butter and vanilla, then chill; repeat the process for the blueberry filling.
- Whip egg whites to stiff peaks and store them in the refrigerator.
- Cream softened butter and sugar until light and fluffy, then whisk dry ingredients together.
- Combine milk and almond extract, then alternate adding dry and wet ingredients to the butter mixture.
- Gently fold the stiff egg whites into the batter until just incorporated.
- Bake in three greased 8-inch pans at 350°F for approximately 20 minutes until the centers bounce back.
- Allow the cakes to cool completely on wire racks before assembly.
- Whip cold heavy cream and powdered sugar together until stiff peaks form.
- Stack layers with whipped cream and the chilled fruit fillings, then frost the exterior.
- Garnish the top with fresh berries and serve chilled.
Notes
To ensure your whipped cream frosting remains stable, make sure your mixing bowl and whisk are thoroughly chilled before use. If you are preparing the cake a day in advance, keep the fruit fillings quite thick to prevent them from soaking into the layers and softening the cake’s structure.
- Prep Time: 45 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American