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Berries and Cream Fourth of July Cake

Berries and Cream Fourth of July Cake

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

Servings 10


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


  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.