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Mixed Berry Whipped Cream Cake


Gear up for juice-stained fingers and tart fruit bursting in your mouth—berry-picking season is around the corner! After you spend a day in the patch with your girl, whip up a fresh, delicious treat to celebrate the season together. 

This pound cake is versatile and pairs well with any type of berry. So mix together whatever’s ripe this weekend, or let your girl choose her favorites. A slice goes great with a chilled glass of iced tea!



Mixed Berry Whipped Cream Cake

Makes 8 Servings

You will need:


2 cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

1 cup (2 sticks unsalted butter, at room temperature, plus more for greasing the pan)

1½ cups granulated sugar

4 large eggs, beaten

1 teaspoon pure vanilla extract

¼ cup heavy cream



1 cup cold heavy cream

¼ cup powdered sugar, plus more for dusting

1 teaspoon pure vanilla extract

1 cup raspberries

1 cup blueberries

1 cup strawberries


Preheat the oven to 325°F. Generously butter a 9-by-5-inch loaf pan. Line the pan with a piece of parchment paper, extending it up and over the sides, and butter the parchment paper.

To make the cake, sift together the flour, baking powder, and salt into a bowl. In a large bowl, using an electric mixer, beat the butter and granulated sugar on medium speed until fluffy and pale, about 2 minutes. Add the eggs, 1 at a time, beating well after each addition. Mix in the vanilla. Turn off the mixer and scrape down the bowl with a rubber spatula. Add half of the flour mixture and mix on low speed just until blended. Turn off the mixer. Pour in the cream and mix on low speed just until combined. Turn off the mixer. Add the rest of the flour mixture and mix just until a smooth batter forms.

Pour the batter into the prepared pan. Bake until the top of the cake is golden and a wooden skewer inserted into the center comes out clean, about 1 hour.

Remove the pan from the oven and set atop a wire rack. Let the cake cool in the pan for about 20 minutes, then, using the parchment, carefully lift the cake out of the pan, remove the parchment, and place the cake on the rack. Let cool.

To make the filling, in a large bowl, using an electric mixer, beat the cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form, 3 to 4 minutes.

Cut the cake horizontally into 3 equal layers with a serrated knife. Place the bottom cake layer on a serving plate and, using a small offset spatula or mini rubber spatula, spread with half of the whipped cream. Top with a layer of berries. Place the middle cake layer on top and spread with the rest of the whipped cream. Top with another layer of berries. Top with the final cake layer.

Refrigerate for at least 2 hours or up to 5 hours. Just before serving, put some powdered sugar into a fine-mesh sieve, hold the sieve over the cake, and tap the side of the sieve to dust the cake with sugar. Cut into thick slices and serve right away.

Adapted from American Girl: Garden to Table: Fresh Recipes to Cook & Share © 2018 Weldon Owen, Inc., Williams-Sonoma, Inc., and American Girl. American Girl and associated trademarks are owned by and used under license from American Girl.


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