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?
I 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.
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 and Cream Fourth of July Cake
the perfect light and summery addition to your Fourth of July Cookout
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
Preheat the oven to 350°F. Spray two 9-inch cake pans with Cooking Spray.
In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
Using a mixer, beat the butter on high speed for about 1 minute.
Add the sugar and beat on high speed for another 2 minutes.
Add the egg whites and beat at high speed for another 2 minutes. Then add in the yogurt and vanilla extract.
Add the dry ingredients and mix on low speed until just incorporated.
Finally, add the milk and mix on low speed until combined. Do not overmix.
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.
Allow cakes to cool completely in the pans set on a wire rack.
To assemble the cake, cut each round in half.
Add 1/2 a cup to 1 cup of whipped cream to the cake. Spread it evenly.
Add berries to the later. Repeat with two more layers.
I used double/triple the amount of berries on the top layer.
I also had 1/2 of a cake layer left over that I chose not to use.
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.
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