Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Prep Time
15 Mins
Cook Time
30 Mins
Cool Time
30 Mins
Makes 1 (8-inch) cake

Fresh fruit hits the dessert table in this delicious, colorful, and patriotic cake. It's beautiful on display and delicious after a hearty dinner.

How to Make It

Step 1

Preheat oven to 350°. Beat butter and sugar together in a large bowl; beat in eggs. Stir in buttermilk and next 3 ingredients.

Step 2

Combine flour and next 3 ingredients in a medium bowl. Add flour mixture to butter mixture, stirring until well blended. Pour batter into 2 greased and floured 8-inch round cake pans.

Step 3

Bake 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on a wire rack. Cut each cake layer in half horizontally to make 4 layers.

Step 4

Beat whipping cream and powdered sugar until soft peaks form. Spread one-fourth whipped cream mixture over 1 cake layer; top evenly with one-fourth berries. Repeat with remaining cake layers, whipping cream mixture, and berries.

Ratings & Reviews

Fantastic cake!!

September 02, 2018
I should have left a review for this awhile ago ... I make it every year for the 4th of July, and friends/family now request it at almost BBQ get together we have. It's really light and delicious! I use a .3 oz bottle of food coloring (don't want to get too crazy with that stuff), and a little more cocoa, maybe 2-3 tbsp. It comes out fantastic EVERY time!

LHunter1955's Review

July 04, 2011

delawaredeb's Review

July 03, 2011
I followed this recipe although I have a red velvet cake recipe I use regularly. While this looks nice and is fine, I found the cake to be a bit dry and overall the whole thing was a bit fussy. I generally want a more yummy taste for a special occasion dessert. Probably wouldn't make again. Or would use my moister RVC recipe and finish with this whipped cream and berry combo.

bakergirlmd's Review

May 24, 2012