You’re just gonna LOVE how easy (and delicious) this berry cake is to make! Not only does it look fabulous but when you try a slice of this popular spongey cake you’ll want to make it over and over again!
It’s strawberry season in CT and now is the time to stock up on these before the window closes. And although blueberry season is not until mid July, you can easily find them at your local grocer in order to make this fabulous cake.
As much as I prefer to cook things from scratch, every so often I rely on store bought items in order to make life a tad easier. This recipe is made with that thought in mind. Store bought angel food cake, seasonal fresh berries and a simple whipped cream recipe brings it all together!
I use this same recipe when making strawberry shortcakes. I usually like to get the smaller individual cakes and then garnish with fresh whipped cream and lots of strawberries. It’s truly so simple to make and everyone loves them. The berries on this one are so creative and gives off that festive summer vibe and I love how refreshing it is!
When putting together the cake, don’t worry about the less than perfect look. It’s a fun, rustic take on a popular summer desert that’s not supposed to be perfect. It’s what gives the dessert more charm!
Red, White and Blue Berry Angel Cake
A deliciously easy summer cake chock full of berries and light as air whipped cream!
- 2 ready made angel food cakes
- ½ cup fresh strawberries
- ½ cup fresh blueberries
- ½ cup fresh raspberries
- 1 pint chilled heavy whipping cream
- 1 tbsp sugar
- 1 teaspoon vanilla extract
- pinch of salt
In a medium bowl, add heavy cream, sugar, vanilla extract and a pinch of salt. Mix on high with a handheld mixer until the cream forms stiff peaks.
Place one cake on a cake stand or serving plate and generously spread half of the whipped cream on top of the cake and garnish with half of the berries all over. Place the second cake on top and finish off with the remaining cream and berries. Refrigerate an hour before serving!