Berry Dream Cake Recipes

STRAWBERRY DREAM CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
• Make cake per directions except substitute the 1 1/2 cups of strawberries for the water and add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the cream cheese at room temperature. Beat well and pour into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes or until golden brown. A toothpick inserted in the center will not come out clean when this cake is done since it is so moist. Let cake cool fully before frosting.
• To Make Frosting: Heat the heavy cream until just beginning to boil. Pour it over the white chocolate (chopped) and the remaining 4 ounces cream cheese. Mix well and let cool. Once cool fold into the whipped topping. Use to frost cooled cake and garnish with sliced fresh strawberries.

EASY TRIPLE BERRY CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.

BERRY CREAM DREAM

Steps:

• Place raspberry rum, raspberry schnapps, strawberry juice concentrate, strawberries, ice cubes, water, and sugar in a blender. Blend until smooth then add cream. Blend until just incorporated. Serve in tall glasses.

BERRY DREAM CAKE

Steps:

• Prepare and bake cake mix batter according to package directions, using a greased 13x9-in. baking pan., In a small bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Cool cake on a wire rack 3-5 minutes. Using a wooden skewer, pierce holes in top of cake to within 1 in. of edge, twisting skewer gently to make slightly larger holes. Gradually pour gelatin over cake, being careful to fill each hole. Cool 15 minutes. Refrigerate, covered, 30 minutes., In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with strawberries. Cover and refrigerate for at least 2 hours before serving.

CHERRY DREAM CAKE

Steps:

• Prepare cake mix according to package directions, using a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. , Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 minutes. Poke holes in cake with a meat fork or wooden skewer; gradually pour gelatin over cake. Cool for 15 minutes. Cover and refrigerate for 30 minutes., In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Cover and refrigerate for at least 2 hours before serving.

BLUEBERRY DREAM CAKE

Steps:

• Preheat oven to 350 F (180C).
• Combine flour, sugar, baking powder, butter, egg whites, and vanilla. Mix well. Press onto bottom of 10 inch springform pan.
• Layer blueberries on base.
• In large bowl combine flour, yogurt, egg, sugar, vanilla, and lemon rind. Mix until smooth.
• Pour over blueberries.
• Bake 60-70 minutes or until cake is firm and golden.

SUMMER BERRY CREAM CAKE

Steps:

• To prepare cake, first heat oven to 350 degrees. Oil or spray a 10-inch springform pan, and line bottom with parchment paper.
• Using an electric mixer at high speed, whisk eggs and sugar together until they triple in volume, becoming thick and airy. Add vanilla and lemon zest, and whisk to combine. Reduce speed to medium-low, and gradually add flour. Remove bowl from mixer, give a final fold with a spatula and pour into prepared cake pan. Bake until risen and light golden brown, 25 to 30 minutes. Cool pan on wire rack 10 minutes, and remove sides from pan.
• When cake is cool use a long, thin knife to split it into 2 thin disks. Place bottom half cut side up on a serving platter; place other half cut side up on a large piece of foil. In a blender, combine 2 cups strawberries, confectioners' sugar and lemon juice. Purée until smooth. Set aside 1/4 cup purée, and divide remaining purée between two cake layers, pouring over cut sides and spreading with a rubber spatula.
• In a large bowl, combine reserved 1/4 cup purée with 1/2 cup blueberries, 1/2 cup blackberries, 1/2 cup red raspberries and currants or golden raspberries. Fold gently to mix.
• Whisk heavy cream with vanilla until thick but still soft. Spread half over cake sitting on serving dish. Top with fruit mixture, and place remaining cake half on top, cut side down. Spread remaining cream on top. Cut strawberries into halves or quarters, and place in a bowl. Add remaining 1/4 cup each of blueberries, blackberries and raspberries, and toss to mix. Arrange berry mixture on top of cake, and dust with confectioners' sugar.

BERRY CREAM CAKE

Steps:

• Make Berry Sauce: Bring all sauce ingredients just to a boil in a 1 1/2 to 2 quart heavy saucepan over high heat, stirring occasionally, then reduce heat and simmer, uncovered, stirring occasionally, 15 minutes.
• Transfer to a shallow bowl and cool to romm temperature stirring occasionally, about 30 minutes.
• Chill, covered, until cold about two hours.
• Make Almond Layers:.
• Put oven racks in upper and lower thirds of oven and preheat to 350°F.
• Butter cake pans and line bottom of each with a round of parchment or was paper, then butter paper.
• Pulse almonds with 1/4 cup sugar in a food processor until finely ground.
• Beat together eggs and remaining 1 1/4 cups sugar in a large bowl with an electric mixer at high speed until pale, fluffy, and tripled in volume, about 6-8 minutes.
• Beat in vanilla and salt until combined well.
• Stir together ground almonds and melted butter (1 1/4 sticks).
• Fold one third of egg mixture into almond mixture to lighten, then fold in remainder, gently but thoroughly.
• Divide batter among pans (batter should be about 1/2 inch deep).
• Put 2 pans in lower third of oven and 1 pan in upper third (do not put directly above lower pans).
• Bake, switching position of pans (from lower to upper and vice versa) halfway through baking, until a golden crust forms on top and cake begins to pull away from sides of pans ( cake will rise, them collapse slightly) 18 to 25 minutes total.
• Cool in pans on racks 10 minutes, then run a small knife around edge of each pan and carefully invert onto racks.
• Cool completely about 15 minutes.
• Carefully peel off parchment.
• Make Mascarpone Cream.
• Stir together all mascarpone cream ingredients with a rubber spatula until smooth.
• Chill, covered.
• Assemble Cake.
• Center 1 almond layer on cake plate.
• Spoon 1/2 cup berry sauce onto center of layer. Spread evenly, leaving a 1/2 inch border around edge of cake.
• Spoon 3/4 cup mascarpone cream on top of berry sauce layer and smooth top (berry sauce will swirl into mascarpone cream).
• Repeat procedure with remaining almond layers, berry sauce, and mascarpone cream, ending with mascarpone cream ( for a total of three layers).
• Chill cake while making frosting.
• Frost Cake.
• Beat cream with sugar, vanilla, and salt in a large bowl using an electric mixer with cleaned beater at high speed until it just hold stiff peaks.
• Frost cake with whipped cream smoothing top and sides (there will be generous amount) then chill, uncovered, 1 hour.
• Just before serving, sift cocoa powder over top of cake using a sieve.
• Cook's Notes: Almond layer can be made ahead and cooled completely, then wrapped well in plastic wrap and chilled 3 days or frozen up to 1 month.
• Frosted cake can be made 1 day ahead (without cocoa powder) and chilled covered loosely with plastic wrap.