White Butter Cake with Strawberry and Blueberry Whipped Cream

This is a very simple, delicious butter cake that goes so well with whipped cream. This is a tall 4 layer cake so it's very festive and great for holidays and birthdays!
White Butter Cake with Strawberry and Blueberry Whipped Cream
This is a very simple, delicious butter cake that goes so well with whipped cream. This is a tall 4 layer cake so it's very festive and great for holidays and birthdays!
Cooking Instructions
- 1
MAKE CAKE
- 2
Spray 4 - 8 inches round cake pans with baking spray. Preheat oven to 350
- 3
Whisk flour, baking soda, baking powder and salt together in a bowl, set aside
- 4
In a large bowl beat butter and sugar together until creamy and we'll combined 2 minutes
- 5
Add flour and milk, stir until moistened, beat in eggs and vanilla just until smooth. Pour evenly into prepared pans
- 6
Bake for 15 to 18 minutes just until a toothpick comes out clean. Cool about 10 minutes in pans on a rack then remove from pans to cool completely on racks
- 7
MAKE STRAWBERRY WHIPPED CREAM
- 8
Beat cream until soft peaks form then beat in strawberry preserves, sugar and vanilla, add desired amount of food color to make a pink/red color. Beat just until firm peaks form
- 9
MAKE BLUEBERRY WHIPPED CREAM
- 10
Beat cream until soft peaks form, add blueberry preserves, sugar, vanilla and desired amount of blue food coloring for a blue whipped cream, and beat just until firm peaks form
- 11
ASSEMBLE CAKE
- 12
Place one cake layer on serving plate, bottom flat side up, cover with 1/2 of blueberry whipped cream
- 13
Add second cake layer, flat side up and cover with some of the strawberry whipped cream
- 14
Add third cake layer, flat side up and cover with remaing blueberry whipped cream
- 15
Place remaining top cake layer on, flat side up and cover entire cake with remaing strawberry whipped cream
- 16
Decorate cake with fresh strawberry and blueberry and red, white and blue sprinkles. Keep cake covered in refrigerator
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