Patriotic Berry Cake
A vibrant layer cake with moist almond-vanilla cake, sweet strawberry and blueberry fillings, and fluffy whipped cream frosting. Perfect for celebrations with a colorful, fruity flavor profile and elegant presentation.
Servings: 12 servings
Calories: 340kcal
Ingredients
- For Strawberry Filling:
- 6 oz frozen strawberries
- 1/3 cup sugar
- 1/4 cup water
- 1/2 tsp vanilla extract
- 1 tbsp cornstarch
- 1 tbsp water (for slurry)
- 1/2 tbsp butter
- For Blueberry Filling:
- 6 oz frozen blueberries
- 1/3 cup sugar
- 1/4 cup water
- 1 tbsp cornstarch
- 1 tbsp water (for slurry)
- 1/2 tsp vanilla extract
- 1/2 tbsp butter
- For Cake:
- 1 cup butter, softened
- 1½ cups granulated sugar
- 3 cups cake flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 cup 2% milk
- 1 tsp almond extract
- 3/4 cup + 3 tbsp egg whites (approximately 6 large egg whites)
- For Frosting:
- 3 cups cold heavy whipping cream
- 1/3 cup powdered sugar
- Fresh strawberries and blueberries for garnish
Instructions
- Make Strawberry Filling: In a saucepan, combine frozen strawberries, sugar, and 1/4 cup water. Bring to a boil over medium heat, stirring occasionally
- In a small bowl, mix 1 tbsp cornstarch with 1 tbsp water to make a slurry
- Once berry mixture is boiling, stir in cornstarch slurry. Reduce heat and cook for 3-4 minutes until thickened
- Remove from heat. Stir in butter and vanilla. Allow filling to cool, then fold in remaining frozen strawberries. Refrigerate until assembly
- Make Blueberry Filling: Repeat the same process as the strawberry filling, but use blueberries, sugar, water, cornstarch, butter, and vanilla as listed
- Preheat oven to 350°F (180°C). Grease and flour two 8-inch round pans or one 9x13-inch baking dish
- In a large bowl, cream butter and sugar until light and fluffy. Gradually add egg whites, beating well after each addition
- Combine cake flour, salt, and baking powder. Alternate adding the dry ingredients with milk, folding in almond extract
- Divide batter evenly between prepared pans and smooth the tops. Bake for 20 minutes until a toothpick inserted in the center comes out clean. Cool completely
- In a chilled bowl, whip heavy cream and powdered sugar until stiff peaks form
- To assemble: Place one cake layer on a serving plate. Spread a generous layer of whipped cream, followed by cooled strawberry filling. Top with second cake layer and repeat with blueberry filling. Add remaining whipped cream to the top and sides
- Garnish with fresh berries and refrigerate until ready to serve
Notes
Use fresh berries if available for maximum flavor
Ensure fillings are fully cooled before layering to prevent the cake from becoming soggy
Cake can be prepared up to 24 hours in advance and stored refrigerated
For a non-dairy version, substitute heavy whipping cream with coconut cream and ensure egg whites are vegan-friendly
Ensure fillings are fully cooled before layering to prevent the cake from becoming soggy
Cake can be prepared up to 24 hours in advance and stored refrigerated
For a non-dairy version, substitute heavy whipping cream with coconut cream and ensure egg whites are vegan-friendly