Ingredients

The following ingredients have 12 Servings
  • 2 1/4 cups cake flour
  • 1 Tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 1/4 cups buttermilk
  • 4 extra large egg whites; room temperature
  • 1 1/2 cups granulated sugar
  • 8 Tbsp 4-ounces unsalted butter; room temperature
  • 1 1/2 tsp vanilla extract
  • 1 cup blueberries
  • 3/4 cup water
  • 2 Tbsp sugar
  • 1 Tbsp berry-flavored gelatin
  • 3 drops of blue food coloring (optional)
  • 1 1/2 cups sliced strawberries (hulled)
  • 2 Tbsp sugar
  • 1 Tbsp Strawberry gelatin
  • 3 Tbsp water
  • 2 tsp Knox gelatin
  • 3 1/2 cups whipped cream
  • 3 1/2 Tablespoons granulated sugar
  • Strawberries and Blueberries for garnish

Instruction

  • For The Cake
  • Position a rack in the center of the oven and preheat oven to 350° F. Butter and flour two 9-inch round baking pans and set them aside.
  • In a medium bowl, whisk together the flour, baking powder and salt. In a separate medium bowl, whisk together the buttermilk and egg whites.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until they are light and creamy, about 3 minutes.
  • Add the vanilla and scrape down the sides of the bowl; beat again.
  • Add one-third of the flour mixture, still beating on medium speed.
  • Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
  • Add the rest of the milk-egg mixture, beating until the batter is smooth and then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter evenly into the prepared baking pans and smooth the top with a rubber spatula. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.Let cakes cool completely in the pans on a wire rack, at least one hour.
  • Remove cakes from pans and place on a piece of plastic wrap.
  • For the Blueberry Syrup
  • In a medium saucepan over medium-low heat, cook the blueberries, 3/4 cup water, and 2 Tbsp sugar, partially covered, until blueberries are softened, about 8 minutes.
  • Strain through a fine-mesh sieve set over a medium bowl and discard solids.
  • Whisk berry-flavored gelatin and food coloring into the juices and cool slightly, about 15 minutes.
  • For the Strawberry Syrup
  • In another medium saucepan over medium-low heat, cook the strawberries, 1/2 cup water and 2 Tbsp sugar, partially covered, until berries are softened, about 15 minutes.
  • Strain through a fine-mesh sieve set over a medium bowl and discard solids.
  • Whisk strawberry gelatin into the juices and cool slightly, about 15 minutes.
  • To Assemble the Cake
  • Using a skewer, poke 25 holes in the top of each cake, twisting gently to form larger holes. Pour cooled blueberry syrup over one cake layer.
  • Repeat with cooled strawberry syrup and second cake layer.
  • Cover cakes with plastic wrap and refrigerate until gelatin is set, at least 3 hours or up to 24 hours. I put mine in the freezer overnight; I think frozen cake layers are much easier to frost.
  • For the Frosting
  • Make the whipped cream stabilizer by adding the gelatin to the cold water and letting it sit for a minute. Microwave on high for just long enough to become liquid; mine took about 10 seconds then let cool for one minute.
  • In a large chilled bowl, beat cream and sugar until soft peaks form; while mixer is running add stabilizer and mix thoroughly to incorporate. Refrigerate until ready to use.
  • Place blueberry cake, syrup side up, on a platter. Spread 1 cup of whipped cream over top.
  • Place strawberry cake layer, syrup side up, on top of whipped cream.
  • Spread remaining whipped cream over top and sides of cake.
  • Garnish with additional blueberries and strawberries.