Very Berry Cake Recipes

VERY BERRY COFFEE CAKE

Steps:

• Spread solid shortening on bottom and sides of a 9-inch square pan.
• Position oven rack in center of oven and preheat to 350 degrees.
• Sift together flour, baking powder and salt.
• Set aside.
• Cream butter and sugar with electric mixer.
• Add eggs one at a time and beat until fluffy.
• Add vanilla and sour cream and mix well.
• Alternately, add flour mixture and milk to batter, beginning and ending with flour.
• Spread half the batter into the prepared pan and smooth the top.
• Spread berries (well drained) on top of batter.
• Cover berries with remaining batter and spread the top evenly with a spatula (some berries will show through).
• For Crumb Topping: Combine all ingredients and pinch them with fingertips to make crumbs.
• Spread on top of cake and bake for 30 to 35 minutes (metal pan) or longer if glass pan- or until a toothpick comes out clean and cake is golden brown.
• Cool cake completely (in pan) on wire rack.
• Refrigerate overnight and cut into squares.
• Serve at room temperature.

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.

PERFECT BERRY SHORTCAKES

Steps:

• Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.
• Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.
• Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.
• Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.

BERRY BEST UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F. In 9-inch square pan or 10-inch ovenproof skillet, heat butter in oven about 2 minutes or until melted. Sprinkle 1/2 cup sugar evenly over melted butter. Spoon berries evenly over sugar mixture.
• In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl frequently. Pour batter over berries.
• Bake about 50 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan or skillet; turn plate and pan or skillet over. Leave pan over cake about 1 minute so sugar mixture can drizzle over cake; remove pan or skillet. Serve warm. Store cake loosely covered.

VERY BERRY CAKE

Steps:

• In a large bowl, beat eggs and sugar at maximum speed for 5 minutes.
• Using a whisk, gently stir in yogurt and vanilla.
• Sift flour over mixture litle by little, whisking to avoid lumps.
• Delicately fold in berries.
• Pour into a 9-inch greased floured springform pan.
• Sprinkle almonds over the top.
• Bake at 350F until top is evenly golden brown, about 75 minutes. Chill, in refrigerator. Remove and serve.

VERY BERRY MUG CAKE

Steps:

• Put the flour, sugar, baking powder and salt in a 12-ounce microwave-safe mug. Combine well with a fork. Add the milk, vegetable oil, vanilla, blueberries and strawberry and mix well.
• Wipe the inside rim of the mug clean, then microwave on high for 90 seconds. Let cool for 1 to 2 minutes in the microwave, then top with whipped cream and the sliced strawberry.

BOOZY BERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Make the cake batter by combining the flour, granulated sugar, milk, sweetened coconut, baking powder, coconut extract, salt, egg and 8 tablespoons butter in a mixing bowl. Beat until well combined, then set aside.
• Add the remaining 2 tablespoons butter to a 10-inch skillet over medium heat. Swirl to coat the base and sides of the skillet. Sprinkle the brown sugar evenly over the butter and drizzle over the tequila. Evenly distribute the berries over the bottom of the skillet.
• Pour over the batter and smooth gently. Bake until golden and a toothpick or skewer comes out clean when inserted in the center of the cake, about 45 minutes.
• Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so that the cake is turned onto the plate. (It should come out fairly easily.) Let cool slightly before cutting into wedges and serving warm with canned whipped cream.

VERY BERRY SHORTCAKES

Steps:

• Mix pancake mix, milk, and butter together until a dough forms. Drop 1/3 cup portions onto a baking sheet, and bake at 425 for 10-12 minutes (until just slightly brown on top). No need to shape the biscuits. Toss the berries in the sugar. Place 5 biscuits in a bowl, divide the berries and half and half evenly, and pour over the biscuits.

VERY BLUEBERRY CAKE

Steps:

• In a bowl, cream butter, shortening and sugar. Beat in eggs, one at a time. Add extracts. Combine flour and baking powder; add to creamed mixture and mix well. Spread two-thirds of the batter in a greased 15x10x1-in. baking pan. For filling, combine flour, cornstarch and tapioca in a large bowl. Add 1/2 cup of blueberries; mash with a fork and stir well. Add lemon zest and remaining berries; toss to coat. Pour evenly over batter in pan. Drop remaining batter by rounded tablespoonfuls over filling. Bake at 350° for 40 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.

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.

VERY BERRY VANILLA LAYER CAKE

Steps:

• Vanilla Cake
• Heat oven to 350°F. Prepare three 9-inch round cake pans with nonstick baking spray.
• In a large mixing bowl, add flour, granulated sugar, baking powder and salt. Mix by hand or with hand mixer until well combined. Then set aside.
• In a separate medium mixing bowl, add milk, vegetable oil, eggs and vanilla. Mix well, then add wet ingredients to the dry ingredients in the large mixing bowl. Mix until well combined.
• Gradually add the water to the batter and mix slowly or on low speed until well combined.
• Evenly divide the batter among the 3 prepared cake pans.
• Add 2/3 cup fresh blueberries to each of the 3 prepared cake pans. Gently press into batter.
• Bake for 26 to 30 min. or until cakes pass the toothpick test.
• Let cakes cool for 10 to 15 min., then remove from cake pan to cooling rack to completely cool. Note that the blueberries are dense and will likely sink to the bottoms of the cake pans during bake time and that is okay.
• Blackberry Cream Cheese Frosting
• In a blender or food processor, purée the blackberries.
• Using a strainer, separate the blackberry purée and seeds. Throw out the seeds, then set purée aside.
• In a stand mixer, mix butter and PHILADELPHIA Cream Cheese until well combined.
• With mixer on low, add powdered sugar 1/2 cup at a time and adding the vanilla after half of the powdered sugar has been added.
• Add blackberry purée and mix until well combined. (The frosting will go from a white color to a light purple color.)
• Assembly
• Place the first cake round on a cake stand, serving plate or cardboard cake round.
• Spread a thin layer of Blackberry Cream Cheese Frosting over the top of the first cake round. (I use an angled icing spatula, but a silicone spatula or spreading knife will work as well.)
• Repeat process with second and third cake rounds until all three cake rounds are stacked and frosted. (Note: The top layer should be a moderate layer of icing where the bottom layers should be thin.)
• With the remaining frosting, spread frosting around the outside of the cake using a cake scraper, spreading knife or silicone spatula. To achieve the "naked cake" look, scrape icing from the cake layers until visible through the frosting. The goal of a naked cake is to allow parts of the cake to show with no exact pattern. All frosting may not be used, depending on how thick you want to layers to be. Any excess frosting can be refrigerated for up to 7 days.
• Cut half of the strawberries into halves. Place halved strawberries, whole strawberries, blueberries, red raspberries and blackberries on top of the cake and around the base of the cake. (There is no exact pattern to placing the berries on or around the cake so place them however you would like.)
• Let cake sit in refrigerator for 45 to 60 min. for frosting to firm.
• Serve and enjoy!