Ingredients
Cake:
1 cup Butter
2 cups Sugar
2 Eggs
1 tsp. Vanilla Extract
3 ¼ cups Flour
1 ½ tsp. Baking Powder
1 ½ cups Milk
½ tsp. Salt
½ tsp. Strawberry Extract
2 Tbsp. Strawberry Jam, Jelly or Preserves
Zest 2 Lemons
3 oz. Raspberries
3 Tbsp. Blackberry Jam, Jelly or Preserves
¼ tsp. purple Food Gel
¼ tsp. pink Food Gel
Strawberry Filling:
½ lb. Strawberries
1/3 cup Strawberry Jam, Jelly or Preserves
¼ cup Powdered Sugar
Blackberry Filling:
6 oz. Blackberries
½ Tbsp. Cassis
1/3 cup Frosting
1/3 cup Blackberry Jelly, Jam or Preserves
¼ cup Powdered Sugar
Frosting:
3 – 8oz. packages Cream Cheese
¾ cups Butter
2 1/3 cups Powdered Sugar
1 tsp. Vanilla Extract
❃❃Serves 8❃❃
Preparation
Pre-heat oven to 350. Spray three 8-inch cake pans with non-stick cooking spray. Cover bottoms with parchment paper and spray the parchment paper.
Finely cut ½ lb. Strawberries for filling and slice blackberries for filling.
Cake
In the bowl of a mixer cream the butter and sugar together until light yellow. Add eggs one at a time incorporating each. Add vanilla.
In a bowl whisk or sift together flour, baking powder and salt.
Alternating add 1/3 of the flour, then ½ of the milk starting and ending with the flour.
Divide mixture into three bowls. In one bowl fold the lemon zest and raspberries into the batter. Add to one of the pans.
In another bowl mix the strawberry extract, pink food gel and 2 Tbsp. of the strawberry jam, jelly or preserves. Add to one of the pans.
In the third bowl mix 3 Tbsp. blackberry jelly, jam or preserves and the purple food gel. Add to the third pan.
Bake the cakes for approximately 25 – 27 minutes or until a toothpick inserted into the middle comes out clean.
Remove from oven and fully cool cakes.
Frosting
In the bowl of a mixer combine room temperature cream cheese, room temperature butter, vanilla and powdered sugar. Mixing slowly to begin until the powdered sugar is incorporated.
Strawberry Filling
In a bowl combine finely cut strawberries, powdered sugar and strawberry jelly, jam or preserves together.
Blackberry Filling
In a bowl combine sliced blackberries, cassis, frosting, powdered sugar and blackberry jelly, jam or preserves.
Assembling and Frosting Cake
On a cake stand place the blackberry cake, top down in the middle of the stand. Top with blackberry filling. Place the strawberry layer, top facing down on top of this layer and top with the strawberry filling. Finally place the lemon and raspberry cake, top facing down on top of the strawberry filling.
Frost the outside of the cake with a thin layer of frosting ensuring that this layer is very flat and even. Refrigerate the cake for one half hour. This will allow the cake to start to set.
After the half hour frost the outside of the cake with an even layer of frosting smoothing the edges and top until completely covered and smooth.
Return to the refrigerator for one half hour. Take remaining strawberries, raspberries and blackberries and decorate the top of the cake in desired pattern. Return cake to refrigerator to set. After about an hour cover cake with a foil tent as to not smash the frosting or fruit.