This Patriotic Berry Cake looks SO lovely with the alternating layers of fruit filling between the layers. Best of all, it’s strawberry and blueberry pie filling, so it’s really easy to create it yourself even though it looks fancy! Coupled with a favorite vanilla cake recipe and homemade strawberry frosting, it’s really a classic summer dessert that’s a total crowd pleaser!
How to Make Patriotic Berry Cake
Besides the ingredients to make a vanilla cake and frosting, you don’t need any fancy ingredients for this patriotic dessert recipe!
Ingredients for a Patriotic Berry Cake
- All-purpose flour
- Sugar
- Baking soda
- Baking powder
- Salt
- Shortening
- Butter (unsalted, room temp.)
- Sour cream
- Vitamin D milk
- Vanilla
- Almond extract
- Egg whites
Ingredients for Strawberry Frosting
- Salted butter
- Strawberry preserves (not strawberry jam or jelly)
- Powdered sugar
Instructions for Making a Patriotic Berry Cake with Strawberries and Blueberries
Preheat the oven to 325 degrees. Grease and flour three 8 inch round (2 inch deep) cake pans. Or, you could use this 5 piece layer cake pan set by Wilton that I used! If you use that set, you’ll have 5 layers of cake and four alternating layers of blueberry filling and strawberry filling.
Making the Patriotic Berry Cake
In a bowl, mix together the sour cream, milk, vanilla extract, almond extract and egg whites. Next, whisk until smooth and set aside.
After that, in a large mixing bowl, add the flour, sugar, baking soda, baking powder and salt. Whisk together.
Then you’ll add the shortening and butter in chunks to the flour mixture. Next, mix until the flour is coated with the shortening and butter. The mixture will be crumbly. That is just fine and normal!
After that, add in half the liquid mixture and mix just until combined. Add in the rest of the liquid mixture and mix just until combined. Scrape down the sides of the bowl and mix again for about 15 more seconds. (You don’t want to overmix.)
Baking the Patriotic Berry Cake
Next, pour into the greased and floured cake pans and bake at 325 degrees for 45-50 minutes. (If you’re using the Wilton baking set like I did, then shorten baking time by 10-15 minutes.) Remove from oven when the cake looks dry on top and begins to pull away from the sides of the metal cake pan.
Cool on a wire rack. While the cake is cooling, make the frosting,
How to Make Homemade Strawberry Frosting
Lastly, in a large mixing bowl, beat the butter and strawberry preserves together on high until creamy.
Add powdered sugar one cup at a time, beating well on medium in between each addition.
If you’d like detailed photos for my Strawberry Frosting recipe, click HERE.
How to Put the Patriotic Berry Cake Together
Once the cake is completely cool, place the bottom layer down and add the blueberry filling on top. Next, gently spread it over the top of the cake until evenly dispersed. Place the middle layer of cake on and smooth the strawberry filling on top. (If you’re using the Wilton Baking Set like I did, you’ll have five layers of cake and four layers of fruit filling.) Lastly, place the top layer of cake on and frost the entire cake with strawberry frosting. Add fresh strawberries and blueberries on top for garnish, if desired.
Well, would you try making this? It’s much easier than you might think, but it looks so lovely and fancy!!
More Patriotic Dessert Ideas
Patriotic Berry Cake
This Patriotic Berry Cake has delicious alternating ayers of blueberry and strawberry filling. Topped off with strawberry frosting, this is a delightful and lovely dessert for your 4th of July celebrations!
Ingredients
- Ingredients for Patriotic Berry Cake
- 2 ½ cups all-purpose flour (or 2 ¾ cups cake flour – for an even whiter cake)
- 2 cups sugar
- ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- ⅔ cup shortening
- ¼ cup butter (unsalted, room temp.)
- 1 cup sour cream (full fat)
- ½ cup milk (whole milk if you can get it)
- 2 teaspoon vanilla extract (can use clear extract)
- ½ teaspoon almond emulsion (optional)
- 1 teaspoon butter extract (or emulsion) (optional)
- 6 egg whites (large eggs)
- 1 1/2 cups strawberry pie filling (or cherry)
- 1 1/2 cups blueberry pie filling
- Ingredients for Frosting
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 to 3 Tbsp. milk
Instructions
- Preheat the oven to 325 degrees. Grease and flour three 8 inch round (2 inch deep) cake pans. Or, you could use the 5 piece layer cake pan set by Wilton that I used!
- In a bowl, mix together the sour cream, milk, vanilla extract, almond extract and egg whites. Whisk until smooth and set aside.
- In a large mixing bowl, add the flour, sugar, baking soda, baking powder and salt. Whisk together.
- Add the shortening and butter in chunks to the flour mixture. Mix until the flour is coated with the shortening and butter. The mixture will be crumbly. That is just fine and normal!
- Add in half the liquid mixture and mix just until combined. Add in the rest of the liquid mixture and mix just until combined. Scrape down the sides of the bowl and mix again for about 15 more seconds. (You don't want to overmix.)
- Pour into the greased and floured cake pans and bake at 325 degrees for 45-50 minutes. If you're using the Wilton baking set like I did, then shorten baking time by 10-15 minutes.
- Cool on a wire rack. While the cake is cooling, make the frosting,
- In a large mixing bowl, beat the butter and strawberry preserves together on high until creamy.
- Add powdered sugar one cup at a time, beating well on medium in between each addition. Pipe onto cake or cupcakes.
- Once the cake is completely cool, place the bottom layer down and add the blueberry filling on top. Gently spread it over the top of the cake until evenly dispersed. Place the middle layer of cake on and smooth the strawberry filling on top. (If you're using the Wilton Baking Set like I did, you'll have five layers of cake and four layers of fruit filling.)
- Lastly, place the top layer of cake on and frost the entire cake with strawberry frosting. Add fresh strawberries and blueberries on top for garnish, if desired.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 746Total Fat: 35gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 59mgSodium: 466mgCarbohydrates: 104gFiber: 1gSugar: 70gProtein: 7g
