Berries and Cream Layer Cake
 
Makes 1 (8-inch) cake
Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 4 large eggs (200 grams), room temperature
  • 3 cups (375 grams) self-rising flour
  • 1 cup (240 grams) whole milk, room temperature
  • 1 teaspoon (4 grams) vanilla extract
  • Whipped Cream-Cream Cheese Frosting
  • (recipe follows)
  • 1 pound (454 grams) fresh strawberries, hulled and halved
  • 2 cups (340 grams) fresh blueberries
  • 2 cups (340 grams) fresh raspberries
Instructions
  1. Preheat oven to 350°F (180°C). Butter and flour 2 (8-inch) round tall-sided cake pans; line pans with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. With mixer on low speed, gradually add flour to butter mixture alternately with milk, beginning and ending with flour, beating just until combined after each addition. Beat in vanilla. Divide batter between prepared pans.
  4. Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Spread half of Whipped Cream-Cream Cheese Frosting onto one cake layer. Place 8 strawberry halves around outside edge of cake. Fill center with half of blueberries and half of raspberries. Repeat layers once. Refrigerate for at least 1 hour before serving.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/berries-cream-layer-cake/