Sunday, July 4, 2021

Berry Whipped Cream Cake

Berry Whipped Cream Cake
Recipe adapted from Angela’s

About 25 years ago, my friend Angela surprised me with a gorgeous strawberry whipped cream cake on my birthday, toting it all the way down to a beach party no less. She said the recipe was so simple that her 9 year old son could make it all by himself. The very first time he made it he was so excited that he ran to show it to Mom. But sadly he slipped on a rug, lost his balance, and the top layer of cake, cream, and fruit all slid off onto the floor. Poor kid! Fair warning: put the cake where you want it before you assemble it. Let the cake settle for an hour or so after frosting. The layers will stabilize as the cake slowly absorbs liquid from the cream. Or, if you must, move it verrrrry carefully.

Berry Whipped Cream Cake with Slice missing
In the original recipe, self-rising flour is pretty much thrown in together with all other ingredients. It’s not specific about exactly how to beat or stir this mixture together. I don’t have self-rising flour, so added baking powder and salt to cake flour. And I’ve used a more traditional combining of cake ingredients. If the butter is soft and the dry ingredients are pre-combined, you could try putting everything into an electric mixer bowl and beating it together. It appears to have worked for my friend and her son.

Sliced strawberries compliment the whipped cream perfectly, but raspberries would be delightful as well. Or, add blueberries to the red berries like I did, for an Independence Day cake that’s sure to be a hit either at home or the local potluck.

Last Slice of Berry Whipped Cream Cake on platter
Delicious to the Last Slice
Don’t wait 25 years to make this cake like I did. It’s delicious and foolproof. There are only 2 things that can go wrong (not counting running with it). First, not allowing sufficient cooling time before frosting will melt the whipped cream. Be sure to wait until cake is cooled to room temperature before frosting. Second, avoid whipping the cream at the high speed. Over-whipping the cream will make it appear curdled--technically it turns to butter. Whip it slowly, and not at the highest speed. Use an electric mixer on medium speed, or a hand mixer. Check it frequently and stop at the medium peak stage (see photo below). The cake will absorb any excess liquid, firming up the frosting.

Happy Summer! Hope you enjoy this quintessentially summery treat.

Festive and Fun
Berry Whipped Cream Cake
serves 10 - 12

  • Butter for greasing pan
  • 2½ cups cake flour
  • 3 tsp. baking powder
  • ½ tsp. salt
  • ½ cup butter
  • 1½ cups sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 cup milk
  • 1 pint heavy whipping cream
  • 1 ½ tbsp. powdered sugar
  • ¼ tsp. vanilla
  • 2 pints sliced strawberries and/or other berries

Preheat oven to 350 degrees F. Grease two 9-inch layer cake pans with butter.

Whisk together flour, baking powder, and salt in small bowl. Set aside.

Cream butter with electric mixer. Add sugar and cream together till light and fluffy, scraping down beaters and sides of bowl periodically. Beat in eggs and 1 tsp. vanilla thoroughly.

Alternate stirring in milk and dry ingredients by hand, beginning and ending with milk.

Divide batter equally between two greased pans. Spread batter to pan edges with spatula to ensure layers will be flat and stackable.

Bake 25 – 30 minutes at 350 degrees F. Cool completely to room temperature.

Pour whipping cream into a deep mixing bowl. On medium low speed, stir in powdered sugar and ¼ tsp. vanilla till blended and foamy. Increase speed to medium high until cream starts to thicken. Reduce speed to medium and proceed to medium peak stage, which resembles soft serve ice cream. Lift the mixer beater to check stage. Cream will cling to the beaters. It will also form a peak that flops over slightly when you lift the beaters—like soft serve.

Put first cake layer on serving plate. Frost with whipped cream and top with sliced strawberries or other fruit. Center second layer on top of first layer. Frost top and sides with remaining cream. Decorate as desired with remaining fruit.

Let sit 15 minutes to stabilize. Serve immediately or refrigerate.

Creaming butter and sugar with mixer
Adding Eggs to Creamed Butter and Sugar
Beating in the Eggs with electric mixer
Beating Eggs into Batter
Stirring in the Dry ingredients
Stirring in Dry Ingredients by Hand
Beating Cream to Medium Peak Stage
Whipping the Cream to Medium Peak Stage
Cake Filled, Frosted, and Decorated
Filling, Frosting, and Decorating Berry Cake
Slice of Berry Whipped Cream Cake on Plate
Feast for Eyes and Tastebuds

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