This cake is the perfect patriotic dessert. It looks great and it’s not hard to make!
What you need:
Strawberries (Approx. 1 pint. Reserve some for garnish)
Blueberries (Approx. 1 pint. Reserve some for garnish)
Sugar 1/4 cup
Sponge shortcake, cooled (click for recipe)
Simple syrup (click for easy how-to)
Whipping cream 1 pint
Powdered sugar 2 or 3T, or to your taste
What to do:
Slice strawberries and place in bowl. Place blueberries in separate bowl. Sprinkle 1/8c. sugar over strawberries, 1/8c. over blueberries and let sit, stirring occasionally.
Meanwhile, begin whipping the whipping cream. Add powdered sugar and continue to whip until it is stiff. (Run the handle of a wooden spoon through the cream. If the “ditch” left behind stays unmoved, it is ready!)
Fill pastry bag with a large star tip with whipped cream. (If you don’t have one, use a large food storage bag and cut the corner off!)
I like to chop some larger and some smaller pieces.
Smash a few of the blueberries and stir it all up!
Slice cake into 3 layers. Place top layer upside down on serving plate. Brush with simple syrup. Pipe a ring of whipped cream around the outer edge of the cake layer, so the berries will stay inside. Stir strawberries, then spoon into the center of the cake and spread evenly.
Place the middle layer of cake on top, press down very lightly. Brush with simple syrup. Pipe another border of whipped cream and fill with blueberries.
At this point you can gently straighten the layers if it isn't even.
Place the last layer of cake on top, upside down, and press down lightly. Using a spatula or butter knife, spread a very thin layer of whipped cream over entire cake. (This will help the next step to stay more easily.)
Starting at the bottom of the cake, pipe lines up the sides of the cake, making sure they go over the top (That’s so they don’t slide back off!)
Have fun with the decorations, here's how this one started off, each time I make it different!
When sides are done, even out the top with your spatula and finish with a decorative border.
Cut strawberries in slices and dip in simple syrup, arrange on cake, then place one blueberry in the center of each strawberry. Pipe more whipped cream between the berries.
My favorite so far, from last year. I also used a bigger star tip for the piping on this one!
For a more elegant look, pipe a zigzag pattern on top of the cake. Slice reserved strawberries in half. Dip in simple syrup, arrange around top of cake. Toss reserved blueberries in a small amount of simple syrup to coat, and arrange them on top of cake.
You could also make the traditional flag design on a rectangular cake, or whatever you like, there are no rules here! It will be delicious however you decorate it, so just have fun with it! Then wait for the oohs and aahs when you slice this lovely red, white and blue delight!
Finished! So light, fresh and delicious!
Notes: It is helpful to refrigerate for at least an hour after assembling the cake, this will help the whipped cream to set up and your cake won’t wiggle as much if you need to transport it!
It can even be made the day before, just don’t put the berries on top until shortly before you serve it.
If you prefer, instead of piping the sides, you can either leave them open, or frost the whole thing normally. Any of those look lovely as well!
However you do it, enjoy, and have a safe and happy holiday!
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