Description
This Fresh Berry Vanilla Layered Cake is light, fruity and the perfect dessert for sharing! It’s also easy to make and with the red and blue, it’s prefect for the Fourth of July!
Ingredients
CAKE
- 1 1/2 cups (310g) sugar
- 3/4 cup (168g) salted butter, room temp
- 4 tsp vanilla extract
- 3/4 cup (173g) sour cream
- 6 large egg whites
- 2 1/2 cups (325g) all purpose flour
- 4 tsp baking powder
- 3/4 cup (180ml) milk
STRAWBERRY PUREE
- 1/2 cup (120ml) strawberry puree (from about 6 medium-large Driscoll’s strawberries)
- 5 tbsp (75ml) water
- 4 tsp sugar
BLUEBERRY PUREE
- 1/4 cup (60ml) blueberry puree (from about 2/3 cup of Driscoll’s blueberries)
- 2 1/2 tbsp water
- 1 tsp sugar
WHIPPED CREAM AND TOPPING
- 2 1/2 cups (600ml) heavy whipping cream
- 1 1/4 cups (144g) powdered sugar
- 2 tsp vanilla extract
- additional strawberries and blueberries for flower on top*
Instructions
1. Preheat oven to 350 degrees. Prepare three 8 inch cake pans by placing parchment paper circles in the bottom of the pans and greasing the sides.
2. Cream butter and sugar together until light in color and fluffy, about 3 minutes.
3. Add sour cream and vanilla extract and mix until well combined.
4. Add egg whites in two batches, beating until well combined after each addition.
5. Combine flour and baking powder in another bowl.
6. Alternating adding dry ingredients and milk to batter, beginning and ending with the dry ingredients. Beat until smooth after each addition. There should be three additions of dry ingredients and two additions of the milk.
7. Divide cake batter evenly between the three cake pans and bake for 23-26 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Remove cakes from oven and allow to cool for 3-5 minutes, then remove to a cooling rack to finish cooling.
9. While cakes cool, make the purees. You’ll make the strawberry puree mixture separately from the blueberry one and have more strawberry than blueberry. To puree the berries, add them separately to a food processor and pulse until smooth.
10. Add the water and sugar to the strawberry puree and stir until combined. Repeat with the blueberry puree. Set both aside.
11. To make whipped cream, whip heavy whipping cream until it begins to thicken.
12. Add powdered sugar and vanilla extract and whip until stiff peaks form.
13. To stack the cake, first remove the domes from the cakes with a large serrated knife. Then, use a small straw, or something similar, to poke holes in the top of each cake.
14. Place the first layer of cake on your cake plate. Spread half of the strawberry puree over the cake, so that it soaks into the holes.
15. Top cake with a layer of whipped cream. You’ll use about 2 cups of whipped cream per layer.
16. Top the whipped cream with blueberries and sliced strawberries.
17. Repeat layers 14-16 with the second layer of cake using the blueberry puree, whipped cream and berries.
18. Top the cake with the last layer of cake, using the other half of the strawberry puree, then spread with remaining whipped cream.
19. Slice remaining strawberries for use on the top of the cake to make the flower.
20. To make the flower, place slices of strawberries around the top edge of the cake, allowing the bottoms of the “petals” to touch. Make three rows of slices, overlapping them.
21. Fill in the center of the flower with blueberries.
22. Refrigerate cake until ready to use. Best if eaten within 2 days of making.
*You’ll l need a total of 1 pint of blueberries and about 1 1/2 pounds of strawberries for the full cake – the puree, fruits layers, and fruit flower topping
Nutrition
- Serving Size: 1 slice
- Calories: 581
- Sugar: 48.3 g
- Sodium: 138.6 mg
- Fat: 30.3 g
- Carbohydrates: 70.4 g
- Protein: 9.2 g
- Cholesterol: 160.2 mg
