Ingredients for Triple Berry Cake W Yellow Strawberry Cake
- Yellow Cake Mix
- Strawberry Cake Mix
- Water
- Vegetable Oil
- Eggs
- Fresh Blueberries
- Fresh Raspberries
- Fresh Strawberries
- Seedless Raspberry Preserves
- Sweetened Whipped Cream
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How to Make Triple Berry Cake W Yellow Strawberry Cake
- Preheat oven to 350°F (175°C).
- Generously grease and flour three 8-inch round cake pans.
- Prepare one box (15.25 oz) yellow cake mix according to package directions, but divide the batter in half. In one bowl, mix one-half of the batter with 1/2 cup strawberry puree, and leave the other half plain.
- Divide each batter evenly among three prepared pans, swirling together the yellow and strawberry batters with a butter knife for a marbled effect.
- Bake for 15-18 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- In a large bowl, gently combine 2 cups fresh strawberries, 1 cup fresh raspberries, and 1 cup fresh blueberries.
- In a small microwave-safe bowl, microwave 1/4 cup seedless berry preserves on high for 30 seconds, or until melted.
- Pour melted preserves over berries and toss gently to coat.
- Place one cake layer on a serving platter.
- Spread 1/2 cup whipped cream over the cake layer.
- Top with 1/3 cup of the berry mixture.
- Repeat layers with remaining cake, whipped cream, and berries.
- Spoon remaining berries onto the top layer.
- Decorate the edges of the cake with remaining whipped cream.
- Refrigerate for 1 hour.
- Melt the remaining 1/4 cup seedless berry preserves and drizzle over the slightly cooled cake, allowing it to drip down the sides.
- Refrigerate for another hour before serving.
Nutrition Information (Approximate per serving)
Sodium
107 g
Sugar
1058g
Fat
250g
Carbs
148g
