Serves: Makes 1 (5-layer) cake
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) butter, softened
- 1⅓ cups granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup milk
- 4 egg whites
- ¼ cup blueberries
- 2 to 3 cups sliced strawberries, reserve a few whole ones for the top
- 1½ cups (3 sticks butter), softened
- 2½ teaspoons vanilla extract
- 6 cups (about 1½ lbs.) sifted confectioners’ sugar
- 2 to 3 tablespoons milk
Procedures:Preheat oven to 325°F. Prepare Wilton 5-Layer Cake Pans with vegetable spray.
In medium bowl, sift together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg whites one at a time, beating well after each addition. Add vanilla and beat well. Add flour mixture to butter mixture alternately with milk; beat until just combined.
Divide batter evenly between the 5 cake pans, about ¾ cup per pan.
Bake 17 to 20 minutes, rotating pans halfway between baking. Cakes are done when toothpick inserted in center comes out clean. Cool 5 minutes on cooling grid; remove from pans and cool completely before icing.
For icing, beat butter in large bowl with electric mixer until light and fluffy. Beat in vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Gradually add milk; beat at medium speed until light and fluffy.
To assemble, cut the crowns off each cake layer. Place first layer on cake board or serving plate. Spread a layer of icing to edges of cake; top with sliced strawberries. Top with second cake. Repeat with remaining icing, strawberries and cake layers. To finish, ice top of cake and generously cover with whole strawberries and blueberries. Sprinkle remaining berries around the base of the cake on the serving plate.