Triple Berry Cake
This easy-to-make cake is light and not too sweet with strawberries, blueberries, and raspberries. This 3 layer cake as all the hints of summer.
Servings: 10 servings
- 12 tbsp unsalted butter
- 1 1/2 cups sugar
- 3 eggs
- 1/2 tbsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1 cup milk
- pinch of salt
- 1 cup strawberries
- 1 cup blueberries
- 1 cup raspberries
- 3 cups heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Preheat oven to 350 degrees
In a medium-sized bowl, whisk the all-purpose flour, baking powder, salt, and set aside.
In a large bowl beat the butter and sugar until nice and fluffy.
Add the vanilla extract and eggs to the sugar mixture and mix until well incorporated.
Add the flour mixture to the butter and sugar mixture alternating with the milk.
Pour the batter into three greased 8-inch baking pans and bake for 18-20 minutes or until done.
To make the whipped cream, mix the heavy cream on medium-high speed for about 2 minutes.
Add the powdered sugar and vanilla extract and mix for an additional 20 seconds.
Spread about 1/2 cup of whipped cream on the bottom layer cooled cake and top with strawberries.
Place the second cake layer on top and repeat the process.
Spread the remaining whipped cream over the top and sides of the cake, decorate with fruit and enjoy!
Calories: 661kcal | Carbohydrates: 64g | Protein: 7g | Fat: 42g | Saturated Fat: 26g | Cholesterol: 185mg | Sodium: 60mg | Potassium: 319mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1595IU | Vitamin C: 13.4mg | Calcium: 150mg | Iron: 2mg