Prep
20minCook
35minLevel
MediumRating
/rating_on.png "1 Star")
Loading...| CAKE: | |
| 2 ¼ cup all-purpose flour (270 grams) | |
| 1 teaspoon baking soda | |
| 1/2 teaspoon salt | |
| 1 cup unsalted butter , softened to room temperature (226 grams) | |
| 1 ¾ cup granulated sugar (350 grams) | |
| 2 large eggs | |
| 2 teaspoons vanilla extract | |
| 1 ¼ cup buttermilk (310 ml) | |
| BERRY FILLING: | |
| 1/2 cup finely chopped strawberries (80 grams) | |
| 1/2 cup raspberries (60 grams) | |
| 1/2 cup blueberries (85 grams) | |
| 1/4 cup granulated sugar (50 grams) | |
| Zest of 1 lemon | |
| 1/4 cup water (60 ml) | |
| 2 teaspoons cornstarch | |
| Pinch of salt | |
| WHIPPED CREAM TOPPING: | |
| 2 cups heavy whipping cream (500 ml) | |
| 1/4 cup granulated sugar (50 grams) | |
| 1 teaspoon vanilla extract |
| 1. | TO MAKE THE CAKE: |
| 2. | Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan. |
| 3. | Whisk together the flour, baking soda, and salt in a bowl and set aside. |
| 4. | With a stand mixer fitted with the paddle attachment or hand-held mixer, beat the butter and sugar on high speed until light and creamy, 3 minutes. Scraped the bowl down as needed. Add the eggs one at a time, followed by vanilla. |
| 5. | Add the flour mixture in 3 additions, alternating with the buttermilk. Mix on low just until combined. |
| 6. | Pour cake batter into the prepared pan and bake until golden and center bounces back when touched gently, 30-35 minutes. |
| 7. | TO MAKE THE FILLING: |
| 8. | While the cake is baking, make the fruit filling. Add the strawberries, raspberries, blueberries, sugar, lemon zest, water, cornstarch and salt in a small saucepan. Cook over medium heat until sugar is dissolved, berries have softened, and juices have just started to thicken, about 5 minutes. Remove from heat. |
| 9. | Use a wooden dowel or the end of a wooden spoon to poke holes about 1 inch apart all over the warm cake. |
| 10. | Spoon berry filling over the cake, encouraging it down the holes. |
| 11. | Cover with plastic wrap and chill completely in the fridge, 1-2 hours. |
| 12. | TO MAKE THE TOPPING: |
| 13. | With a stand mixer fitted with the whisk attachment or hand-held mixer, beat the whipping cream, sugar, and vanilla to medium peaks. Spread over the top of the cake. |
| 14. | Serve immediately or store in the fridge until ready to serve. Can be made up to 1 day ahead. |
| 15. | NOTES: You can use fresh or frozen berries. |
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