Very Berry Vanilla Cake


Preheat oven to 350 degrees. Grease and flour three 9 inch round cake pans and set aside.

Very Vanilla 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 cups milk, room temperature

2 tsp pure vanilla

1/4 cup french vanilla creamer

8 egg whites, room temperature

Sift together cake flour, baking powder and salt into a small bowl and set aside. Mix milk, vanilla, and creamer in a glass measuring cup and set aside.

In bowl of mixer with paddle attachment cream butter until butter becomes very light in color. Slowly add sugar and continue to beat on medium until light in color again. Add flour mixture in thirds alternating with milk in 2 equal parts of milk mixture, mixing after each addition just until smooth.

With clean beaters and in a different bowl beat egg whites until soft peaks form. Stir in about 1/4 of your egg whites to your batter and then fold in remaining egg whites gently with a rubber spatula.

Pour batter into your already prepared pans, dividing equally among the 3 pans.

Bake at 350 degrees for 25-30 minutes or until toothpick inserted in the center removes clean. Let cool 10 minutes in pan on a wire rack and then turn pout of pans and let cool completely.

Very Berry Vanilla Filling

1 (3 ounce) box of french vanilla pudding mixing

1 cup heavy cream

1 cup whole milk

1 batch very berry filling (use a frozen berry mixture with raspberries, blueberries, blackberries and strawberries) the link will follow

In bowl of mixer with whisk attachment, whisk pudding mix, heavy cream and milk until a thick pudding consistency is achieved.

Very Vanilla Whipped Frosting

1 (8 ounce) block cream cheese, room temperature

1/2 cup powdered sugar

2 tsp pure vanilla

2 cups Heavy cream

In a cold bowl with a cold whisk attachment, beat cream cheese, sugar and vanilla until fluffy. Slowly add heavy cream and continue to whisk until thick.

Extra and Assembly

1/4 cup raspberries

1/4 cup blackberries

1/4 cup sliced strawberries

Place one layer of cake on cake board, top with half of your pudding mixture and then have of your berry filling. Place second layer of cake on top and then top with other half of pudding and berry filling. Place last layer of cake and frost and decorate. ENJOY 🙂



Strawberry Shortcake Cake



Preheat oven to 325 degrees. Line 3 nine inch round pans with parchment paper. Do NOT grease and flour.



7 eggs, separated

1/2 tsp cream of tater

1-1/2 cups sugar divided

2 cups flour

2-1/2 tsp baking powder

3/4 tsp salt

1/2 cup veggie oil

3/4 cup whole milk

2 tsp vanilla

1 tsp almond extract

Separate eggs carefully saving your yolks in a separate bowl.

In bowl of stand mixer place egg white and cream of tater. Whisk  until foamy. Gradually add 1/2 cup sugar and whisk until stiff. Set aside

Mix together remaining 1 cup sugar, flour,  baking powder and salt in a small bowl. Set aside. In bowl of stand mixer beat oil,milk, eggs yolks, vanilla and almond extract until pale yellow in color.  Add your dry ingredients that you set aside and continue beating for 2 minutes. Gently fold in your egg whites. Pour into prepared pans and bake at 325 degrees for 40 minutes and then turn oven up to 350 degrees for 10 minutes. It is very important that you do NOT open your oven door during cooking time at all. Your cake is done when finger gently pressed in center does not leave a finger print.

Remove from oven and let cool in pan upside down for 30 minutes. After 30 minutes remove pan and let cool completely.


3 cups heavy cream

5 Tbsp sugar

1-1/2 tsp vanilla

2 pints strawberries, cleaned and hulled and then sliced

1 Tbsp sugar

Place bowl and whisk of stand mixer in the freezer for at least 15 minutes.

Clean and cut strawberries and place in a small bowl toss with 1 Tbsp of sugar, set aside.

In cold bowl of mixer place heavy cream, sugar and vanilla, whisk until stiff.


Place one layer of cake on cake board fill with whipping cream and 1/3 of strawberries.

Place second layer of cake on top and fill with whipping cream and half of the strawberries left in your bowl.

Place third layer of cake on top and then frost cake with whipping cream. Place the last of the strawberries on top and ENJOY!! 🙂