Berries, berries everywhere! That’s one of the very best things about this time of year. Blackberries, strawberries, blueberries, and more are available in abundance. They’re all so wonderful. Here’s a cake that I made on In the Kitchen with Mama Steph on KLTV last week, using strawberries and blueberries, but which could obviously be made anytime with any berries. It’s really just a variation of strawberry shortcake and looks so pretty on the table. I snapped these pictures with my phone in the studio just to give you an idea how bright and pretty they are.
I baked a good pound cake (using my mama’s pound cake recipe, found here) having added blueberries to the batter, and then poked holes in it, drizzling it with the juice from the macerated berries. I used REAL whipped cream to “ice” the cake, and then topped it with even more berries. It was simply scrumptious!
Now, if you make this with non-dairy whipped topping, you’ll get a completely different flavor. I’d only suggest this for the lactose intolerant. 🙂 Real whipped cream has no equal in flavor or texture.
Let me know if you try it and what kind of berries you used; or maybe fresh peaches? Oh, yes, I think that’s what I’ll do next!
Mama Steph’s summerberry sheet cake
- One recipe yellow or white cake (Fold 1/2 to 1 cup blueberries which you’ve coated in flour (so they don’t sink to the bottom of the batter) to your cake batter at the end of mixing.)
- fresh blueberries for decorating (about 2 cups)
- fresh strawberries, sliced,for decorating (about 2 cups)
- 32 ounces of heavy whipping cream
- 3 TBS powdered sugar
1. Bake cake with added blueberries until toothpick inserted in center comes out clean. Cool ten minutes in pan, and then turn out on cooling rack to cool completely. (see pound cake recipe link above, if desired)
2. Drizzle any juice that has come off the strawberries (will definitely happen if you slice the night before and sprinkle with a couple of tablespoons of sugar) over the cake. I poke holes in the cake with a fork or toothpick first, then drizzle. I just use a tablespoon or two so cake doesn’t get soggy. Optional.
3. Make whipped cream (please, do try this…”non-dairy whipped topping” may be a dollar or so cheaper, but it tastes nothing, absolutely nothing, like the real thing).
Place 32 ounces of cold heavy whipping cream into large, cool mixing bowl. Using hand mixer or stand mixer with whisk attachment, begin whisking the cream, gradually increasing speed to high. Let the cream mix on high speed until it begins to thicken. (just a couple of minutes; just when you think it isn’t going to happen, it does!) When cream begins to thicken, add the powdered sugar by sprinkling over the top of the cream, and blending it in. When whipped cream looks thick enough to spread, stop beating, and spread onto cake as you would icing.
3. Decorate! Use strawberry slices and blueberries to make an American flag-inspired cake, or just mix the berries together and place all over the top of the cake. It looks beautiful! Obviously, you can use any berries you’d like for this: blackberries, raspberries, etc.
Fun tip: You can make the cake in the flag pattern for Veterans Day, Independence Day, Memorial Day, Flag Day, Election Day, etc.
You might also like: Perfect Peach Cobbler
Copyright 2o13 Stephanie Hill Frazier. All rights reserved.