Nothing says summer time like blue berries and strawberries…And nothing says summer like a red, white, and blue dessert. This Double Berry Very Vanilla Cake is all of that! It’s made light with the perfect whipped cream cheese topping.
A little over a month ago we were in Publix doing out grocery shopping. It must have been sample day because every corner you turned they were passing out samples left and right. We snacked as we shopped, like we used to do at Sam’s, back when we had a membership. Anyway. As we rounded the corner to the produce aisle they were sampling all the berries…blue berries, strawberries, raspberries, and black berries. Kelsie was thrilled!
She had to pass up most samples because they contained one of her food allergies in them. The lady that does the Apron meals wasn’t the regular one that knows she has allergies, so she didn’t get to get a special plate that day. But those berries in that little plastic condiment type container…she could have!
At the berry sampling table they had a pamphlet, one I grabbed because I was sure there were all sorts of great berry recipes. There were a couple, but mostly it was just an advertisement of what Publix had to offer.
Well, a few pages in, and I saw this beautiful cake, perfect for the fourth of July. I knew that Kelsie wouldn’t be able to have it, but I knew that I could replicate at least the idea of it! I came home, and scoured my recipes for a vanilla cake. I knew that I wanted a frosting, but nothing like buttercream. That was too heavy for the light topping I wanted on this. I knew that making whipped cream would work, but I wasn’t sure how it would handle being between to cakes. I also knew that I could use cream cheese to stabilize it. The recipe was born. The cake was made. The family raved!
This Double Berry Very Vanilla Cake is perfect for fourth of July, Labor Day, Memorial Day, etc. It’s also perfect for any summer cookout that you may be having…Just keep it in the house! The heat and humidity will melt that frosting. I made the whole thing the day before, stored it in the fridge, and kept it at room temperature for a couple of hours before we ate.
After stuffing ourselves with grilled burgers, baked beans, home fries, and chips, this cake was the perfect light dessert! This is not a sickly sweet buttercream frosting. It’s not a super sweet cake, and it’s very vanilla; hence the name. 😉 It’s the perfect pairing for these berries.
Double Berry Very Vanilla Cake
Nothing says summer time like blue berries and strawberries...And nothing says summer like a red, white, and blue dessert. This Double Berry Very Vanilla Cake is all of that! It's made light with the perfect whipped cream cheese topping.
- 1 1/4 cup flour
- 1 1/4 cup cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 sticks butter, room temperature
- 1 3/4 cup sugar
- 5 egg whites, room temperature
- 1/2 cup Greek vanilla yogurt
- 1 tablespoon vanilla extract
- 1 cup milk
1 pint blueberries
1 pint strawberries
- 1 pint heavy whipping cream
- 8 ounces whipped cream cheese
- 1/2 cup powdered sugar
- 1/2 tablespoon vanilla extract
Preheat oven 350 degrees. Line 2 - 9 inch round cake pans with parchment paper. (I trace the bottoms with a pencil onto the parchment paper, and cut to fit) Spray the parchment lined pans with non stick spray, and set aside.
Whisk together the flour, cake flour, baking powder, baking soda, and salt. Set aside.
In a large bowl attached to a stand mixer, beat the butter for about 2 minutes, until it's nice and creamy. Add the sugar, and beat for an additional 2 minutes. Pour in the egg whites, and beat on high until combined, another 2 minutes.
Add the vanilla and yogurt. Beat until combined. With the mixer on low, add half the dry ingredients, and half the milk. Once combined, add the rest of the dry mix and the milk. Beat until it just comes together. Don't overmix.
Pour batter evenly into the cake pans and baked for 22 to 25 minutes, or until a tooth pick comes out of the center clean. Allow the cakes to cool in the pan for 10 minutes, before turning them out on to cooling racks to cool completely.
While the cakes are cooling, place a metal bowl with the heavy whipping cream into the fridge. Right before making the frosting, place this bowl with the whipping cream into the freezer for about 5 minutes. (you can skip this step, it just helps the whipped cream come together quicker)
When you're ready to make the frosting, beat the heavy whipping cream until it just begins to thicken. At this point, add the powdered sugar, and vanilla. Beat until soft peaks form. Add the whipped cream cheese, and beat until stiff peaks form.
Get your cakes ready, by leveling the tops, if needed. Place the bottom layer on a cake plate, and spoon about 1 cup of the frosting on to the bottom layer. Level it out, and place sliced strawberries and blueberries on the frosting. It doesn't have to be perfect. Just make sure you cover the entire thing with berries.
Next place your top layer on and frost the cake like you normally would. I topped mine with blueberries and strawberries. You can do this or skip it. It's up to you. Store this cake in the fridge. You will want to remove it a couple of hours before you serve it.