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Red, White and Blueberry Cake recipe

A festive cake for warm weather. Freshberries and cool whipped cream makes this cake light and refreshing.

Recipe: Red, White and BlueberryCake

1 (18.25-ounce) package white cake mix
1 1/4 cups water
3 large egg whites
1/3 cup vegetable oil
1 pint (2 cups) whipping cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract
2 pints fresh blueberries, gently rinsed and dried
1 quart fresh strawberries, stemmed and halved
1/2 cup strawberry glaze

  • Preheat oven to 350°F (175°C).Grease and flour two (8-inch) round cake pans; set aside.
  • In a large mixing bowl with an electricmixer on low speed, beat cake mix, water, egg whites and oilfor 2 minutes. Divide batter between the prepared cake pans.
  • Bake 20 to 30 minutes or until woodenpick inserted near center comes out clean. Cool 10 minutes inpans before removing to wire racks to cool completely.
  • Meanwhile, whip cream, sugar and vanillauntil stiff peaks form. Chill until ready to assemble cakes.
  • Place one cake layer on a serving platter.Cover with whipped cream. Arrange a single layer of blueberriesover the entire top. Add a small amount of additional whippedcream to cover blueberries. Place second layer of cake on top.Cover with whipped cream so that sides and top are totally covered.Place strawberries halves, cut-side down, on top of cake. Drizzlewith glaze in a streaked fashion. Chill for at least 1hour before serving.

    Makes 12 servings.

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