Berries & Cream Fourth of July Cake

Berries and Cream Fourth of July Cake

Happy Fourth of July! This whole Tuesday business is really throwing me off! Did you have to work today? I am working a half day and then heading to the pool to catch some rays! Is it noon yet?

Berries and Cream Fourth of July CakeI have never really had standard fourth of July plans. Growing up, I went to overnight camp all summer so we always celebrated there. After my last summer as a counselor, I think I was already 20, I have lived in quite a few different cities, which pretty much means each year I have to figure out something new. That part is not my favorite, however, deciding one a new patriotic recipe never gets old.

Berries & Cream Fourth of July Cake This year I went with a Berries & Cream Cake. It could not be more perfect right! I mean berries are the quintessential patriotic food! And the great thing about this cake is that its super easy. The cake could certainly be made a day ahead then yoiu could whip up some whip cream or even buy cool whip. Just don’t skimp on the berries, thats what makes it so good!

Berries & Cream Fourth of July Cake

What are you doing for July 4th? And better yet what are you cooking?Berries & Cream Fourth of July Cake

Berries and Cream Fourth of July Cake
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Berries and Cream Fourth of July Cake

the perfect light and summery addition to your Fourth of July Cookout 

Servings 10

Ingredients

For the cake:

  • 2 1/2 cup AP flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 3/4 cup unsalted butter softened to room temperature
  • 1 3/4 cup sugar
  • 5 egg whites
  • 1/2 cup 2% greek yogurt
  • 1 tbsp vanilla extract
  • 1 cup soy milk
  • Cooking Spray

For the topping:

  • 3 cups your favorite whipped cream or cool whip
  • 1 cup strawberries sliced
  • 1 cup blackberries
  • 1/2 cup raspberries
  • 1/2 cup blueberries

Instructions

  1. Preheat the oven to 350°F. Spray two 9-inch cake pans with Cooking Spray. 

  2. In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.

  3. Using a mixer, beat the butter on high speed for about 1 minute.

  4. Add the sugar and beat on high speed for another 2 minutes.

  5. Add the egg whites and beat at high speed for another 2 minutes. Then add in the yogurt and vanilla extract. 

  6. Add the dry ingredients and mix on low speed until just incorporated. 

  7. Finally, add the milk and mix on low speed until combined. Do not overmix. 

  8. Pour batter evenly into cake pans and bake for around 24-25 minutes or until the cakes are baked through. Insert a toothpick into the center of the cake to check if it comes out clean. If it doesn't put the cake back in for a couple more minutes. 

  9. Allow cakes to cool completely in the pans set on a wire rack. 

  10. To assemble the cake, cut each round in half. 

  11. Add 1/2 a cup to 1 cup of whipped cream to the cake. Spread it evenly. 

  12. Add berries to the later. Repeat with two more layers. 

  13. I used double/triple the amount of berries on the top layer. 

  14. I also had 1/2 of a cake layer left over that I chose not to use. 

Recipe Notes

Cake adapted from Sally's Baking Addiction 

Also, my hand mixer broke half way through beating the butter, and I was able to mix everything by hand. 

Berries & Cream Fourth of July Cake

Berries & Cream Fourth of July Cake

Berries and Cream Fourth of July Cake

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Berries & Cream Fourth of July Cake

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