Friday, August 8, 2014

Berry Shortcake Cake

  1. Cake
  2. 2 cups all purpose flour
  3. 1/4 cup + 2 tbs. cornstarch
  4. 2 cups granulated sugar
  5. 1 tsp. salt
  6. 1 cup boiling water
  7. 8 egg whites
  8. 1 tbs. baking powder
  9. 1 tsp. cream of tartar
  10. 2 tsp. vanilla extract

  1. Whip cream
  2. 1 1/2 cups heavy whipping cream
  3. 3 tbs. powdered sugar
  4. 1 tsp. vanilla extract

3 cups berries I used strawberries and raspberries.

melted chocolate to drizzle if desired.

  1. For the cake; preheat the oven to 350°F.
  2. In a large bowl sift together flour, cornstarch, sugar, and salt.
  3. Once sifted slowly stir in the boiling water.
  4. Allow batter to cool.
  5. In the bowl of your stand mixer whip together egg whites, baking powder, cream of tartar, and vanilla until stiff peaks are formed.

  1. Carefully fold the whipped egg whites into the cooled batter until combined.

  1. Pour batter into three 8 inch cake pans.
  2. Bake for approximately 30 minutes.
  3. Allow to cool.

  1. For the whipped topping; allow stainless steel bowl and wire whip to chill in the freezer for 10 minutes.
  2. Once chilled, on high combine heavy whipping cream, powdered sugar, and vanilla in the bowl of your stand mixer. And whip until stiff peaks form.
  3. Place in refrigerator until needed.

  1. To assemble; top first cooled cake 1/3 of the whipped topping.
  2. Then top with 1 cup of the diced berries.
  3. Repeat until 3rd cake is topped off with the remaining whipped topping and berries. And chocolate drizzle if desired.

* I got this recipe from sweetasacookie it tasted great. I added the raspberries and the chocolate. This was a messy cake and hard to cut but was really good :)

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