|I first posted this recipe in Oct., 2012, but think it’s perfect for the 4th, so am reposting.|
But listen, if you’re not a baker, this is just the cake for you… because you can get away without baking a cake at all! Just buy a Sara Lee pound cake(or one from your bakery) and cut it into layers–maybe three?–and do a loaf-shaped cake on a pretty rectangular tray. Follow the rest of the directions for the berries and filling and there you are! You could also bake a box cake into cupcakes, slice them, put half in a pretty coffee cup and decorate from there. Whatever you do, this is a beautiful, tasty cake for 4th of July, Easter, Mother’s Day, or the Memorial Day picnic. (Assemble this cake where you’re serving it.) If you don’t have a special cake plate, don’t worry about it. Whoever eats this will be happy no matter what. Next time you run in Good Will, see a funky antique shop or a garage sale, keep an eye our for great serving pieces. No need to spend a fortune at the department stores.
Another idea comes from my mother-in-law, who, when I was a young wife, often made a similar cake using a homemade or store bought angel food cake. To cut calories, she used Cool Whip, but I can’t go that far. If I’m eating cake I want to eat cake. Let them eat cake! But if you really must cut the whipped cream for health or allergy reasons, try the Cool Whip version.
Easy Berry Butter Cake (Aida Mollenkamp–courtesy Food Network)Difficulty: Easy | Total Time: 1 hr 5 mins, plus cooling time | Active Time: 25 mins | Makes:8 to 10 servingsFor the cake:*
*Or use a purchased cake like Sara Lee Pound Cake
- 1 1/2 cups all-purpose flour, plus more for coating the pan
- 3/4 teaspoon baking powder
- 1/4 plus 1/8 teaspoon fine salt
- 8 tablespoons unsalted butter (1 stick), softened, plus more for coating the pan
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup whole milk
- For the filling:
- 1/2 cup mascarpone cheese, at room temperature
- 1 cup heavy cream
- 1 tablespoon granulated sugar
- 1/2 teaspoon almond extract
INSTRUCTIONSFor the cake:
- 1 1/2 pounds mixed berries*, washed (if you’re using *strawberries, they’ll also need to be hulled and quartered) You might not need quite this many berries; mine didn’t fit on the cake.
- Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-inch round cake pan with butter and flour, tap out the excess flour, and set the pan aside. Combine measured flour, baking powder, and salt in a medium bowl and whisk until evenly combined; set aside.
- Place measured butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium high until light in color and fluffy, about 3 to 5 minutes. Add sugar and continue to beat on medium high until white in color and the texture of wet sand, about 3 minutes more.
- Add eggs one at a time, letting each incorporate fully before adding the next. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. With the mixer on low, add half of the flour mixture. Mix just until incorporated, then add milk and continue mixing until smooth. Add the rest of the flour mixture, mixing just until incorporated, about 2 minutes more.
For the filling:Place mascarpone in the bowl of a stand mixer fitted with a whisk attachment and whip on medium speed until smooth, about 1 minute. Add cream, sugar, and almond extract, increase speed to medium high, and whip until ingredients are combined and firm peaks form, about 15 seconds more. Cover and refrigerate until ready to use.To assemble: *
- Scrape the batter into the prepared cake pan. Bake until a cake tester inserted into the center comes out clean, about 40 minutes. Transfer to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of the cake and turn out onto the rack, right side up, to cool completely. Meanwhile, make the filling.
If using a purchased cake like frozen Sara Lee pound cake, you might want to slice it (into thirds, perhaps) while it’s still partially frozen. (Recipe first posted in May of 2012)
- Slice cake in half horizontally using a serrated knife. Divide filling evenly between the cut side and the top of the cake. Divide berries evenly over the filling. Stack cakes on top of each other and serve.
Note: I’ll share with you that whenever I’ve made a recipe by Aida Mollenkamp, it’s been incredible. I don’t see her on Food Network anymore; is she still on? But she does have a lot of recipes. One that immediately comes to mind is her lasagna. Can’t make that very often.
I like berries because of all the things they can do for us…provide tons of vitamins, fiber, antioxidants, memory ability boosters, and more… But I also love them because they’re gorgeous, inexpensive (relatively), taste incredibly good, and are low in calories. Many of them are also easy to grow at home. And while we’re out of berry season in most places in the country, I just got a couple of pints of Michigan blueberries much like the tiny wild Maine berries that are often lusciously sweet-tart and make such great pancakes and muffins. For more on berries and why we should eat them, click here.
My gorgeous partner of 39 years turns 60 on Wednesday. Happy Birthday, Honey! He wanted a big backyard Burgers, Brats, and Beer Party and that’s what I did yesterday. A very good time was had by all. Wednesday night, we’ll celebrate at the Twins game. Tickets to see the Yankees play our Twins on Fireworks night are my birthday gift to him.Sing a new song,Alyce
4 thoughts on “Fourth of July Berry Cake–Buy a Pound Cake if You Don’t Want to Bake”
Tasty! Thanks for suggesting a store-bought cake as it is too hot to bake this week! But looking forward to cool berries and cream.
@Charli It's too hot most places, though in Minnesota we can often get up really early and get something baked. (I seldom do it, though.) I did buy a new microwave/convection oven, though, that's great and doesn't heat the kitchen up. Have fun!
I love Berries, absolutely love them and that Cake just looks so fabulous. Love it.
Pingback: Frozen Vanilla Yogurt with Strawberries and Blueberries for the 4th of July | More Time at the Table