Ingredients
Scale
- 6 ounces frozen unsweetened strawberries, divided
- 1/3 cup granulated sugar
- 1/4 cup water
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/2 tablespoon butter
- 6 ounces frozen blueberries, divided
- 1/3 cup sugar
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon butter
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 3 cups cake flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup milk (2% milkfat)
- 1 teaspoon almond extract
- 3/4 cup egg whites plus 3 tablespoons
- 3 cups cold heavy whipping cream
- 1/3 cup powdered sugar
- Fresh strawberries and blueberries for garnish
Instructions
- Prepare the strawberry filling by heating strawberries, sugar, and water. Mix in cornstarch slurry, butter, and remaining strawberries. Refrigerate.
- Repeat the same steps for the blueberry filling.
- Beat egg whites until stiff peaks form. Refrigerate.
- Cream butter and sugar until fluffy.
- Alternately add dry ingredients and milk mixture to the butter-sugar mixture.
- Fold in beaten egg whites gently.
- Divide batter into 3 greased 8-inch pans. Bake at 350°F for 20 minutes.
- Cool cakes for 10 minutes before removing from pans.
- Prepare whipped frosting by beating heavy cream and powdered sugar until stiff peaks form.
- Assemble cake by layering cake, whipped frosting, and fillings. Frost the outside and garnish with fresh berries.
Notes
- Chill the bowl before making whipped frosting.
- Store leftover fillings for ice cream toppings.
- Serve cake the same day for best texture.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg