Arleen Acton | Pedernales EC

Featuring a rich cream cheese and mascarpone frosting, this cake is a great way to showcase fresh, Texas-grown strawberries and blueberries.

Cake
2 1/2 cups flour
2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup whole milk
1/2 cup vegetable oil
2 tablespoons vanilla extract
2 eggs
1 cup water

Filling
2 cups berries (strawberries, blueberries and raspberries), divided use
3 tablespoons water
1/2 cup sugar
3 tablespoons cornstarch

Frosting
2 1/2 cups heavy whipping cream
1 3/4 cups powdered sugar
2 teaspoons vanilla extract
8 ounces cream cheese, softened
8 ounces mascarpone cheese, softened

1. Cake: Preheat oven to 350 degrees and apply cooking spray to three 8-inch round baking pans. Line the bottom of each pan with waxed paper or parchment.

2. In a large bowl, whisk together flour, sugar, baking powder and salt. In a mixing bowl, combine the milk, oil, vanilla and eggs, then using an electric mixer, beat on low speed while adding the dry ingredients until mixed thoroughly. Then slowly add water until just combined.

3. Divide the batter into three pans and bake 25 minutes or until a toothpick comes out with a few moist crumbs. Remove from oven and cool cakes in pans about 5 minutes. Invert cakes from pans and cool completely on wire racks.

4. Filling: Add 1 1/2 cups of mixed berries and 3 tablespoons of water to a food processor and purée until smooth. Combine the sugar and cornstarch in a saucepan. Stir in the berry purée and cook over medium heat until the mixture thickens. Remove from heat and cool briefly, then transfer to a bowl and refrigerate until completely cool. Can be made up to two days in advance.

5. Frosting: Combine whipping cream, powdered sugar and vanilla in a large bowl, and whip on high speed until soft peaks form. Add the softened cheeses and whip until stiff peaks form again.

6. To assemble the cake, pipe a dam of frosting around the outer edge of the first layer and top with an even layer of half of the berry filling. Gently spread a layer of frosting over the top of the berries. Add another cake layer and repeat. Top with the third cake layer and frost the entire cake with the remaining icing. Top with 1/2 cup of fresh berries and refrigerate until ready to serve.

Serves 6–8.

Cook’s Tip

If you can’t find mascarpone cheese, use 16 ounces of cream cheese instead.