Description

Indulge in this nostalgic Throwback to Fourth of July Cake, a delightful dessert that captures the essence of summer celebrations. With fluffy layers of vanilla cake, luscious whipped cream frosting, and vibrant toppings of fresh strawberries and blueberries, this cake is a visual and flavorful treat. Perfect for barbecues and family gatherings or as a sweet pick-me-up on any day, each slice promises an explosion of joy reminiscent of cherished summer memories.

Ingredients

Scale

2 cups all-purpose flour
1 tbsp baking powder
1 cup granulated sugar
1/2 cup unsalted butter (softened)
3 large eggs (room temperature)
1 tsp vanilla extract
1 cup heavy whipping cream (very cold)
1 cup fresh strawberries (sliced)
1 cup fresh blueberries

Instructions

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
In a medium bowl, whisk together flour and baking powder; set aside.
In a large bowl, beat softened butter and sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla extract.
Gradually incorporate dry ingredients into the wet mixture.
Divide batter between prepared pans and bake for 25-30 minutes or until golden brown. Cool completely.
Whip heavy cream until soft peaks form. Frost cooled cake layers generously with whipped cream and top with strawberries and blueberries.

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 22g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg

Keywords: Feel free to swap berries for your favorite fruits or add lemon zest for a citrus twist. For a gluten-free version, use a gluten-free all-purpose flour blend. Store leftover cake in an airtight container in the fridge for up to three days.