Tuesday, June 26, 2012

Very Berry Cake



When I saw a berry cake on Cupcakes & Cashmere last week, I knew I was bringing some version of it to the BBQ I was invited to on Saturday.  I gave the recipe a bit of a twist and this "Very Berry Cake" instantly became one of my ABSOLUTE FAVES.  With fresh whipped cream frosting and your favorite berries inside, in between, and on top, it is the PERFECT summer dessert.  (I know.  Lots of caps - they're warranted!)  But, be warned, this cake is so dangerously light and moist, that everyone will be grabbing an extra slice... or even two!  

To save time - and because they're always great - I used a boxed cake mix.  I used yellow cake, but you can just as well use vanilla or white.  To make the cake a bit more my own, I put 1 cup of berries inside the already mixed batter.  To do this, I tossed 1/2 cup of sliced strawberries and 1/2 cup of whole blueberries with 1/3 cup of flour in a small bowl.  I left any excess flour in the bowl and then folded the coated fruit into the batter.  (The flour helps the fruit not sink to the bottom.)  I then cooked the cake as directed, but lowered the oven temperature by 10 degrees since I was using non-stick pans - I would do the same for dark metal ones. ;) 

For the whipped cream, I doubled this recipe here, but was very generous with my tablespoons of sugar.  I probably used about 2.5 tablespoons total and thought it was perfectly sweet.  I love that this recipe uses powdered sugar, which has cornstarch in it.  The cornstarch helps to stabilize the batter, so it lasts a little bit longer (i.e. doesn't getting runny).  Some people put gelatin in their whipped cream for the same effect, but this way you don't have to!  Besides, gelatin is not exactly something I keep stocked in my pantry...  Before mixing the ingredients, I put my mixer and metal bowl in the freezer for about 10 minutes.  My mom always told me to do this, because whipped cream comes together more easily if the cream and the bowl are cold.

To keep the frosting as fresh as possible, I waited until I was about to leave the house to frost the cake.  I put some extra fruit and lots of whipped cream in between the two layers of the cake and made a pretty design on top! 


Coat 1 cup of berries in flour.



Gently fold coated berries into the batter.

Add an extra layer of whipped cream on top of the fruit before adding the top layer of cake.  Lots of whipped cream = YUM!

It's not a literal interpretation of the stars and stripes, but I think it still screams "4th of July".  Don't you?

Shortly thereafter... Crumbs!
Will you give this "recipe" a try?  If so, let me know!  I love hearing from you!

XOXO,
S

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