There’s a lot to celebrate this 4th of July and nothing says party like a berry good but very easy cake to share with friends and family.
This is a pretty versatile cake – use any berry you wish for the layers, or brush your favorite jam on the cake layer and top with the whipped cream. Poke holes in the cake layer with toothpicks and pour in a few tablespoons of honey, jam (warmed) or even a little of your favorite liqueur. Top with berries, add whipped cream and there you go. Festive cake.
It’s birthday month around here. The four of us all have birthdays within a few weeks of one another which meant (in the old days) cake and then cake times three. How many cakes can you eat in a few week’s time before you’re begging for pie? Really. But I’m a big believer in having your cake and eating it, too. So everyone got their own favorite cake, chocolate, chocolate, chocolate and this berry good cake.
It’s also perfect for a backyard get-together or just because you like cake. Pipe the whipped cream for a dressier look but it can also be slathered on with a spoon and will taste exactly the same. Be sure to slice bigger berries (like strawberries) so that they are bite-sized. Top with blueberries or blackberries.
A few recipe notes. I’ve mentioned fiori di sicilia before. It’s handy to have to flavor simple cakes and make them taste like old-fashioned bakery cakes. You can find it at King Arthur Flour and the small bottle lasts forever. Also, be sure to taste the berries – making sure they are very ripe, sweet berries. Tart or no-flavor berries will ruin the cake. Try to take the cake out of the oven the second a toothpick comes out without crumbs to avoid browning the edges since you want to keep the crumb as light as possible.
Celebrate the 4th with great food, good friends and cake. Berry good cake.
|Red White & Blue Berry Good Cake|| |
- 150 grams granulated sugar (3/4 cup)
- 195 grams Canteen flour blend (1 ½ cups) (see notes)
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 120 grams neutral vegetable oil (1/2 cup)
- 120 grams milk (nondairy is fine) (1/2 cup)
- 1 extra large egg
- 1 extra large egg white
- ½ teaspoon almond extract
- ¼ teaspoon Fiori di sicilia (optional but good)
- 1 pint strawberries (sliced) or ½ pint raspberries
- 2 cups heavy cream
- 3 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- ½ pint blueberries
- Preheat oven to 350°F. Grease a 9 or 10-inch cake pan with nonstick spray and place a piece of parchment in the bottom of the pan.
- In a large bowl whisk together sugar, flour, baking powder and salt. In a medium bowl whisk together oil, milk, egg, egg white, and extract(s) until combined. Stir into flour mixture until no lumps remain and batter is smooth. Pour into prepared pan. Rap pan on the counter top to settle the batter.
- Bake 18-22 minutes or until a toothpick comes out without crumbs. Cool cake in the pan for 10 minutes and then turn onto a rack to cool completely before adding topping.
- Cut strawberries into even-sized slices, if using. Place berries on the cake top in any pattern you wish so that the berries cover the top completely. Alternatively, if you think you might not have enough red berries, make a ring of berries around the perimeter of the cake.
- Whip cream, sugar and vanilla in a large bowl on high until stiff peaks form. Carefully pipe or spread half to two-thirds of the whipped cream on top of the berries without disturbing the placement of the berries until you have a layer of red (berries) and layer of white (whipped cream) visible on the sides (if you only made a ring of berries place whipped cream in the center, and on top of the ring of berries creating a layer of white - there will be more whipped cream in the center. Top whipped cream with a layer of blueberries covering all of the cream. Add a single strawberry or raspberry in the center.
- Refrigerate until serving time. Can be assembled up to 8 hours before serving. Top plated slices of cake with remaining whipped cream and extra berries, if desired.