Preheat oven to 350 degrees. Grease and flour Three 9-inch round cake pans and set aside.
For The Cake:
4 cups cake flour
1 Tbsp plus 1 tsp Baking powder
3/4 tsp salt
1 cup butter, room temperature
2 cups sugar
1-1/3 cup milk, room temperature
2 tsp vanilla
8 lrg egg whites, room temperature
1 small box strawberry jello
1 small box blue berry blue jello
2 cups boiling water
Sift the cake flour, baking powder and salt together into a small bowl and set aside.
In bowl of mixer place butter and beat on medium until fluffy and light in color about 4 minutes.
Slowly add the sugar to the butter and continue to beat until combined and very light in color.
Combine milk and vanilla, stir together.
Add flour mixture into mixing bowl with butter mixture in thirds, alternating with two equal parts of milk mixture. Mixing after each addition just until smooth.
With clean beater, beat the egg whites until soft peaks form.
Stir about 1/4 of the egg whites into your cake batter. Then gently fold in the rest of the egg whites with a rubber spatula.
Divide batter evenly between three already prepared pans and bake at 350 degrees for 25-30 minutes or until toothpick inserted center removes clean.
Place cakes in pans on cooling racks for 10 minutes. After 10 minutes turn out of pans and let cool completely.
Once cakes are cooled completely place 2 of the cakes in their own pie plate set the third layer aside for later when stacking. Poke each layer of cake with a large serving fork about 1/2 inch apart. Bring 2 cups of water to a bowl. Mix each packet of jello with one cup of boiling water, Stir till completely dissolved and let stand about 10 minutes, pour red jello over one layer of cake and blue jello over other layer of cake slowly. Place in fridge at least 3 hours to set. Once jello is set you may need to set bottom of pie plate in warm water to help release the layer of cake.
Frosting and Filling:
2 eight ounce blocks of cream cheese, room temperature
1 cup powdered sugar
1 Tbsp vanilla
4 cups heavy whipping cream
1 cup fresh blueberries
1 cup fresh thinly sliced strawberries
Before you begin place your mixer bowl and whisk attachment in the freezer for about 30 minutes.
Place cream cheese, powdered sugar and vanilla in your mixer bowl. Whisk until combined and cream cheese is fluffy. With mixer on low speed slowly pour in heavy whopping cream. Turn up mixer to medium high and beat till becomes stiff and desired consistency.
Place strawberry poke and soaked cake on cake board and add frosting mixture on top then blueberries. Place plain cake layer that was set aside on top. The add frosting and strawberries on top. Place last layer of blue berry poked and soaked cake on top. Frost and decorate cake as you like. Store Cake in fridge till ready to serve, ENJOY! 🙂
This post is part of a Monthly group post of Red White and Blue Creations from our kitchens! To see the rest please visit….