Ingredients

The following ingredients have 36 Servings
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 1/4 cup sugar
  • 8 tablespoons butter (room temperature)
  • 3 eggs (room temperature)
  • 1 cup milk (room temperature)
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 8 oz cream cheese (room temperature)
  • 1/2 cup sugar
  • 3 cups powdered sugar
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 6 fresh strawberries (sliced)
  • 2 kiwis (peeled & sliced)
  • 10-20 blueberries

Instruction

  • Preheat the oven to 350 F. Grease two 9-inch circular baking pans.
  • In a medium sized bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat together the eggs, sugar, vanilla and butter until creamy.
  • Fold the wet and dry ingredients together, then slowly add the milk while stirring until the ingredients are completely incorporated.
  • Pour the cake batter into the greased pans. Bake for 25-35 minutes or until golden brown on top and the center springs back when gently pressed on with a wooden spoon.
  • Let the cakes cool in their pans for about 10 minutes, then tip the cakes out onto a cooling rack to cool completely. Level the top of one of the cakes.
  • When the cakes are cooled, in a small bowl whip together the heavy whipping cream until light and fluffy, while adding the white sugar. Then stir in the cream cheese until a smooth icing forms. Add the vanilla and salt, then slowly add the powdered sugar, 1/4 cup at a time, stirring while adding until a thick frosting forms. Frosting should hold its form on a spoon.
  • Spread half of the frosting on top of the leveled cake and spread the icing to the edges. Place the second cake on top of that then finish covering the cakes in icing.
  • Arrange fresh strawberries, blueberries, and kiwis on the cake. Serve alongside jasmine tea with your closest spirit friends. Enjoy!