Triple Berry Cake W Yellow Strawberry Cake
Indulge in the luscious layers of this Triple Berry Cake with Yellow Strawberry Cake—a show-stopping dessert that combines tender, strawberry-infused yellow cake with bursts of fresh blueberries, raspberries, and strawberries. This elegant creation is frosted with a velvety cream cheese frosting that’s whipped to perfection, making it both light and luxurious. The strawberry puree adds a natural sweetness and vibrant flavor to the cake, while the trio of fresh berries delivers a juicy, refreshing contrast in every bite. Perfect for special occasions or summer gatherings, this easy-to-make masterpiece will captivate both your guests’ eyes and taste buds. With its rich flavor, fluffy texture, and fresh fruit toppings, this berry-filled delight is guaranteed to elevate any celebration.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cups Unsalted butter, softened
- 2 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Strawberry puree (fresh or frozen, blended)
- 1 cups Whole milk
- 1 cup Fresh blueberries
- 1 cup Fresh raspberries
- 1 cup Fresh strawberries, hulled and sliced
- 2 cups Heavy cream
- 0.5 cups Powdered sugar
- 8 ounces Cream cheese, softened
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, using a hand or stand mixer, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and strawberry puree until fully combined.
With the mixer on low, alternate adding the dry ingredients and milk to the wet mixture in three additions, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in their pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
To make the frosting, beat the cream cheese and powdered sugar together in a large bowl until smooth. Add the vanilla extract, then slowly drizzle in the heavy cream while mixing on medium speed. Continue whipping until the frosting forms stiff peaks.
To assemble the cake, place one cake layer on a serving plate. Spread an even layer of frosting on top, then sprinkle with blueberries, raspberries, and sliced strawberries.
Place the second cake layer on top and frost the entire cake with the remaining frosting. Decorate the top with the remaining berries.
Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld together. Slice and enjoy!
Nutrition Facts
Calories |
7680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 463.1 g | 594% | |
| Saturated Fat | 276.6 g | 1383% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2021 mg | 674% | |
| Sodium | 3620 mg | 157% | |
| Total Carbohydrate | 780.2 g | 284% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 516.7 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 814 mg | 63% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 1976 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
