Summer Berry Chiffon Cake

For a patriotic-looking cake that makes use of summer’s berry bounty, we start with fresh blueberries, strawberries, and raspberries. We use pectin to make both a sweetened blueberry filling and a raspberry-strawberry one. After chilling, we spread the berry mixtures between layers of chiffon cake along with lightly sweetened whipped cream. A final crown of fluffy whipped cream and a pile of fresh berries and this cake is dressed to impress.

Photo by Andrei F.
Adapted from cookscountry.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Adapted from cookscountry.com

Ingredients

  • 1/2

    cup (3 1/2 ounces) sugar

  • 2

    tablespoons plus 1 teaspoon low- or no-sugar-needed fruit pectin

  • 8 3/4

    ounces (1 3/4 cups) blueberries

  • 7 1/2

    ounces strawberries, hulled and quartered (1 1/4 cups)

  • 6 1/4

    ounces (1 1/4 cups) raspberries

  • 1

    (9-inch) round chiffon or sponge cake (see related content)

  • 4

    cups lightly sweetened whipped cream (see related content)

Directions

FOR THE FILLING: Whisk 1/4 cup sugar and 1 tablespoon pectin together in small saucepan. Add 1 1/2 cups blueberries and mash well with potato masher. Bring mixture to boil over medium heat and cook, stirring frequently, until starting to thicken, about 2 minutes. Strain mixture through fine-mesh strainer set over bowl, pressing on solids to extract juice; discard solids. Cover with plastic wrap and refrigerate until set, about 2 hours. Rinse saucepan and repeat mashing and cooking process with remaining 1/4 cup sugar, remaining 4 teaspoons pectin, 1 cup strawberries, and 1 cup raspberries. Strain and press over separate bowl (discard solids), cover with plastic, and refrigerate until set, about 2 hours. TO ASSEMBLE: Using long serrated knife, cut 2 horizontal lines around sides of cake; then, following scored lines, cut cake into 3 even layers. Place 1 cake layer on platter. Spread blueberry filling evenly over top, followed by 1 1/2 cups whipped cream. Top with second cake layer, press lightly to adhere, then spread strawberry-raspberry filling evenly over top, followed by 1 1/2 cups whipped cream. Top with remaining cake layer and spread remaining 1 cup whipped cream on top (do not frost sides). Toss remaining 1/4 cup blueberries, 1/4 cup strawberries, and 1/4 cup raspberries together and arrange in small pile in center of cake. Serve.

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