As a follow-up to the lovely red, white and blueberry shortcake, here’s another stunner. The “ooh” factor comes from the number of layers: five.
You can top it with whatever fresh fruit is in season, but for July 4th, blueberries, raspberries and strawberries are appropriately festive.
Chef Sarah of the Los Gatos, California Sur La Table store adapted this recipe from one on Wilton.com.
Strawberries are hidden atop the frosting of each layer, but you can customize the cake to any occasion. For example:
An impressive tower of cake, for July 4th or other festive occasion. Photo courtesy Sur La Table.
For more vanilla flavor, Chef Sarah suggests substituting vanilla bean paste for all or part of the vanilla extract. (Check out the different types of vanilla products.)
RECIPE: RED, WHITE & BLUEBERRY LAYER CAKE
Ingredients For One 5-Layer Cake
For The 5 Cake Layers
For The Icing
1. PREHEAT oven to 325°F. Prepare cake pans with vegetable spray.
2. SIFT together in medium bowl the flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy.
3. ADD egg whites one at a time, beating well after each addition. Add vanilla and beat well. Add flour mixture to butter mixture alternately with milk; beat until just combined.
4. DIVIDE batter evenly among the 5 cake pans, about ¾ cup per pan. Bake 17 to 20 minutes, rotating pans halfway between baking. Cakes are done when toothpick inserted in center comes out clean.
5. COOL 5 minutes on cooling rack; remove from pans and cool completely before icing.
4. MAKE icing: Beat shortening and butter in large bowl with electric mixer until light and fluffy. Beat in vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Gradually add milk; beat at medium speed until light and fluffy.
5. ASSEMBLE: Cut the crowns off each cake layer. Place first layer on cake board or serving plate. Spread a layer of icing to edges of cake; top with sliced strawberries. Top with second cake. Repeat with remaining icing, strawberries and cake layers. To finish, ice top of cake and generously cover with whole strawberries and blueberries. Sprinkle remaining berries around the base of the cake on the serving plate.