The patriotic colors of the flag make their appearance in this all-American dessert. Fresh fruit tops the cake with an airy whipped cream and a tart lemon curd. I got decoration inspiration for the cake from this photo- and then used my own recipes to make it a guaranteed hit.
It’s definitely a show-stopping cake and works as a beautiful table display. Enjoy this for July fourth or at your next barbecue.
Summer Berry Cake with Lemon Curd
Lauren Torrisi's summer berry cake with lemon curd recipe.
For the cake:
1 cup canola oil
1 1/2 cup sugar
1 Tablespoon vanilla
1/2 cup buttermilk
3 cups All Purpose flour
1 Tablespoon + 1 teaspoon baking soda
1 teaspoon salt
1 pint blackberries
1 pint strawberries, quartered
3 cups lemon curd (can be found in the preserves or jams section of your local grocery store)
1 1/2 cups cream
1/4 cup Confectioner's sugar
For the cake:
Preheat oven to 350 degrees. Grease two 9-inch cake pans. In a small bowl mix together the dry ingredients: flour, baking soda and salt. Set aside.
Whisk together the oil and sugar. Add the vanilla and eggs one at a time, beating until fully incorporated.
Starting with the dry ingredients, add them to the batter alternating with the buttermilk. Mix until just combined - do not overmix.
Pour batter into cake pans and bake for 20-25 minutes or until cake tester comes out clean. Let cool.
Cut the cakes in half. Layer 1 cup lemon curd in between each layer. Whip cream to medium peaks. Spread on top of cake. Top with berries and dust with Confectioner's sugar.