Samantha made this for my birthday this year and it was delicious. A little on the lighter side.
Cake
1 1/2 c. sugar
3/4 c. salted butter, room temp
4 tsp. vanilla extract
3/4 c. sour cream
6 egg whites
1 1/2 c. flour
4 tsp. baking powder
Strawberry Puree
1/2 c. strawberry berry puree (from about 6 medium-large strawberries - blended well)
5 tbsp water
4 tsp. sugar
Blueberry Puree
1/4 c. blueberry puree (from about 2/3 c. blueberries blended well)
2 1/2 tbsp. water
1 tsp. sugar
Whipped Cream and Topping
2 1/2 c. heavy whipping cream
1 1/4 c. powdered sugar
2 tsp. vanilla
additional strawberries and blueberries for decoration
Preheat oven to 350. Prepare 3 8" cake pans by placing parchment papers in the bottom of the pans and greasing the sides. Cream butter and sugar together until light and fluffy. Add sour cream and vanilla and mix until well combined. Add egg whites in two batches, beating until well combined after each addition. Combine flour and baking powder in another bowl. Alternating adding dry ingredients and milk to the batter, beginning and ending with the dry ingredients. Beat until smooth after each addition. There should be three additions of dry ingredients and two additions of the milk.
Divide cake batter evenly between the three cake pans and bake for 23-26 minutes, or until a toothpick comes out with a few crumbs. Remove cakes from oven and allow to cool for 3-5 minutes, then remove to a cooling rack to finish cooling. While the cakes cool, make the purees. You'll make the strawberry and blueberry purees separately and you'll have more strawberry than blueberry. To puree, add to a food processor and pulse until smooth. Add the water and the sugar and stir until combined. Set both aside.
Whip heavy whipping cream until it begins to thicken. Add powdered sugar and vanilla and whip until stiff peaks form.
To stack the cake, first remove the domes from the cakes with a large serrated knife. Then using a small straw or something similar. to poke holes in the top of each cake. Place the first layer of cake on your cake plate. Spread half of the strawberry puree over the cake, so that it shakes into the holes. Top cake with a layer of whipped cream. You'll use about 2 c. of whipped cream per layer. Top the whipped cream with blueberries and sliced strawberries. Repeat layers with a second layer of cake using the blueberry puree, whipped cream and berries. Top the cake with the last layer of cake, using the other half of the strawberry puree, then spread with the remaining whipped cream.
Slice remaining strawberries for use on the top of the cake to make a flower. Add whipped cream in the middle and blueberries. (Really do whatever you want with the berries.) Refrigerate cake until ready to use.
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