Description
Celebrate summer with this light and airy Patriotic Berry Cake, featuring moist almond-scented layers and gooey strawberry and blueberry fillings. Topped with a cloud-like whipped cream frosting, it is the perfect quick and impressive holiday dessert.
Ingredients
- Frozen unsweetened strawberries
- Frozen unsweetened blueberries
- Granulated sugar
- Water
- Cornstarch
- Unsalted butter
- Vanilla extract
- Cake flour
- Salt
- Baking powder
- Egg whites
- Milk
- Almond extract
- Heavy whipping cream
- Powdered sugar
Instructions
- In a saucepan over medium heat, simmer frozen strawberries, sugar, and water until the sugar dissolves; bring to a boil, then stir in vanilla extract.
- Mix cornstarch and water to create a slurry and stir it into the boiling berries for 3-4 minutes until thickened, then stir in butter and let cool before repeating for the blueberry filling.
- In a stand mixer, beat egg whites until they form stiff peaks and set them aside in the refrigerator.
- Cream softened butter until visibly white, add granulated sugar and beat until fluffy, then alternately add the dry ingredients (cake flour, salt, and baking powder) and the wet ingredients (milk mixed with almond extract).
- Gently fold the stiff egg whites into the batter and divide it evenly into three greased and floured 8-inch round cake pans.
- Bake at 350°F for 20 minutes, then let the cakes cool completely before layering with whipped cream frosting (beaten heavy cream and powdered sugar) and the chilled berry fillings.
Notes
To ensure your egg whites reach their full volume, make sure your mixing bowl and whisk are completely free of any residual oils or fat before you begin. Additionally, placing your metal mixing bowl and whisk in the freezer for ten minutes before whipping the heavy cream will result in a more stable and airy frosting.
- Prep Time: 40 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American