Summer Berries & Cream Cake Recipe

Summer Berries & Cream Cake Recipe
Summertime means fresh berries, and they can be served in hundreds of ways. One of my friends had a birthday recently, and since she loves berries, I made the following Summer Berries & Cream Cake for her. The white cake portion is a tried-and-true Hot Milk Cake that always comes out perfectly. Stabilized Whipped Cream is the perfect light summer frosting, and the fresh berries are glazed with Junket Danish Dessert®. If you happen to have fresh mint in your garden, it makes a good garnish. All told, this cake isn’t difficult to make, and the results are showstopping.
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You can use any combination of berries in your version, and even add fresh peaches if you have them. The cake is actually better after it has been refrigerated for a day, but of course, it is decadent just after assembly, too. It’s somebody’s birthday out there today, so it’s a perfect time to make this luscious birthday cake.

16 Servings

Cake:
4 eggs
2 cups sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup milk
1/2 cup butter

Berry Filling:
4 3/4 packages raspberry flavored Danish Dessert
1 1/2 cups water
4 to 6 cups berries: blueberries, raspberries, sliced strawberries, etc.

Frosting:
4 cups heavy whipping cream
1 cup powdered sugar
1/4 cup vanilla instant pudding mix

Fresh mint for garnish

  1. Cake: Preheat the oven to 350°.
  2. Spray 2 9" layer cake pans with Baker's Joy, line with parchment, and spray again.
  3. Beat the eggs in a large mixing bowl until very light; gradually beat in the sugar and continue beating until the mixture forms a ribbon and is thick and light colored.
  4. With the motor running on low, mix in the flour, baking powder, and salt until smooth.
  5. Measure the vanilla, milk, and butter in a microwaveable container (alternately heat the mixture in a saucepan on the stove).
  6. Microwave 2-3 minutes or until the butter is melted and the mixture is hot.
  7. Turn the mixer to low and gradually pour it into the batter; continue beating until the mixture is smooth.
  8. Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, 25-30 minutes.
  9. Remove from the oven and cool 10 minutes before removing from the pans to cooling racks. Cool thoroughly.
  1. Filling: whisk together the water and Danish Dessert in a microwaveable bowl.
  2. Microwave 2 minutes, whisk again, and microwave until boiling, 2-4 minutes.
  3. Remove from the oven, whisk until smooth, and stir in the berries. Chill well.
  1. Frosting: Mix the heavy cream, powdered sugar, and instant pudding mix.
  2. Beat until stiff peaks form, scraping down the sides once or twice.
  1. Assembly: Slice through each of the cake layers, forming four layers.
  2. Place one of the tops, cut side up, on a serving platter.
  3. Spread 1/4 of the berry mixture over the layer; top with a thin layer of frosting.
  4. Top with another cake layer, cut side down (flat side up).
  5. Add 1/3 of the remaining berry mixture and spread, topping with a thin layer of frosting.
  6. Place the flat side of the second cake layer on top of the berries and frosting.
  7. Add 1/2 of the remaining berry mixture over all, topping with a layer of frosting.
  8. Place the last layer on top, cut side down.
  9. Cover with frosting, and frost the sides.
  10. Pipe frosting around the bottom of the cake, and pipe around the top.
  11. Cover the top with berries, allowing some of the sauce to drip down.
  12. Pipe the remaining frosting decoratively over the top.
  13. Garnish with fresh mint.
  14. Cover tightly with plastic wrap and chill thoroughly until serving time.

Amount Per Serving
Calories 651 Calories from Fat 270
Percent Total Calories From: Fat 41% Protein 3% Carb. 55%

Nutrient Amount per Serving
Total Fat 30 g 46%
Saturated Fat 18 g 90%
Cholesterol 152 mg 51%
Sodium 255 mg 11%
Total Carbohydrate 90 g 30%
Dietary Fiber 0 g 1%
Sugars 56 g
Protein 5 g

Vitamin A 24% Vitamin C 36% Calcium 0% Iron 4%









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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.