Rating: 3.5 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2

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

Julia Rutland
Recipe by Coastal Living July 2011

Gallery

Credit: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

prep:
15 mins
cook:
30 mins
cool:
30 mins
total:
1 hr 15 mins
Yield:
Makes 1 (8-inch) cake
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

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