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Ingredients
    For the Berries
  • 16 Oz (454 g) Strawberries, hulled, some halved and some left whole
  • 8 Oz (227 g) Blueberries
  • ¼ Cup (50 g) C&H® Granulated Sugar
  • 1 Lemon Juice and Zest
    For the Cake
  • 1 Cup plus (200 g) C&H® Granulated Sugar
  • 1 Tsp (5 g) Baking Powder
  • ½ Tsp Baking Soda
  • 1 Tsp (6 g) Sea Salt
  • 2 large Eggs, room temperature
  • 1 ½ Tsp (6 g) Real Vanilla Extract
  • ¾ Cup (175 g) Neutral Oil, such as sunflower seed
  • 1 ½ Cup (203 g) All-Purpose Flour
  • ¾ Cup (168 g) of water, room temperature
    For the Whipped Cream
  • 3 cups (720 g) Heavy whipping cream, cold
  • 1/3 cup (43 g) C&H® Powdered Sugar
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Instructions
Prep Time: 30 minute / Cook Time: 45-50 minute / Yields: 2-Layer Cake; 8 to 10 servings
Mix Berries
Step 1

Add the strawberries, blueberries, sugar, lemon juice + zest to a bowl, gently stirring until all the berries are coated in the sugar. Set aside, stirring periodically.

Make the Cake
Step 1

Preheat the oven to 350F (177C) and place a rack in the center of the oven. Grease a 8-inch (20-cm) cake round and line the bottom of the pan with parchment paper.

Step 2

In a large bowl, add sugar, baking powder, baking soda and sea salt whisking to combine. Add the eggs, and whisk until light in color and frothy, about 2 to 3 minutes. Whisk in the vanilla for 20 seconds. Slowly whisk in the oil until it is completely combined into the cake batter. Alternate adding the flour and water in two batches, whisking each until just combined. 

Step 3

Let the batter sit for 10-20 minutes and then pour into the prepared pan and bake in the center of the oven for 45 minutes or until the top is puffed and lightly bronzed. 

Step 4

Let cool in the pan on a cooling rack for 20 minutes before turning the cake out of the rack to finish cooling. Let cool completely.

Berries Continued
Step 1

Strain the berries, reserving the liquid. Add the liquid plus half of the berries to a medium, heavy-bottomed saucepan and set over medium heat. Bring to a boil and reduce to a simmer, stirring frequently, for about 5 minutes or until most of the liquid is gone. Set aside to cool completely. Reserve remaining berries for the cake.

Assemble the Cake
Step 1

To assemble, using a sharp knife, cut the cooled cake in half. Smear the berry quick jam over the bottom layer of the cake; then add half of the whipped cream to the bottom of the cake and cover with half of the berries. Place the second layer of cake over the top and repeat. Serve immediately.

Additional Tips
  1. Use any berries you’d like (blackberries and/or raspberries would be delicious)
  2. Only add the berries to the top of the cake when you’re ready to serve.
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Recipe by

Rebecca Firth

@displacedhousewife

Rebecca is a food writer, photographer and creator of the sweet-focused blog, Displaced Housewife, your go-to cookie source and new best friend. By pairing authenticity with talent, Rebecca has created a space for quick, easy and delicious recipes anyone can prepare and enjoy.