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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
1 white cake prepared in a round layers*
2 cups whipping cream
1/4 cup sugar
1 tablespoon vanilla extract
1/2 cup strawberry jam
1/2 cup blueberry jam
2 cups fresh strawberries hulled and cut in half
2 cups fresh blueberries
Step by Step Instructions
*NOTE ~ I used a Duncan Hines White Cake mix, prepared according to box directions. I baked mine in a 8 1/2 inch casserole dish in the microwave. Allowed to cool completely at room temp and then sliced in three layers with a bread knife.
Prepare whipped cream by beating cream, vanilla and sugar together until you achieve stiff peaks. Set aside.
Place the first layer of the cake on your plate and spread with strawberry jam.
Arrange a layer of halved strawberries, cut side down on top of the jam.
Place 1 1/2 cups of whipped cream on top of the strawberries and spread evenly.
Place another layer of cake on top of the whipped cream.
Spread the blueberry jam on this layer of cake.
Arrange 1 cup of blueberries over the jam.
Spread 1 1/2 cups of whipped cream on top of the blueberries.
Place the top layer of cake on top of the whipped cream.
Top the cake with another 1 1/2 cups of whipped cream, spreading or piping in a decorative manner.
Arrange strawberries around the edge of the top of the cake.
Fill in the center of the top of the cake with fresh blueberries.
Chill for at least 1 hour before slicing.
This cake serves between 10 and 12.