Birthday Cake By Jackson
1 cup butter (230 g), softened, plus more for pans
1 cup sugar (200 g)
1 tablespoon vanilla extract
3 cups flour (375 g), plus more for pans
1 tablespoon baking powder
½ teaspoon salt
1 ½ cups milk (360 mL)
1 pt heavy cream (480 mL)
1 pt strawberry (300 g), thinly sliced
3 kiwis, sliced
½ cup blackberry (75 g)
½ cup blueberry (50 g)
How to Make It
Preheat oven to 350°F (180°C).
In a large bowl, cream the butter and sugar.
Add eggs, one at a time, and mix thoroughly.
Add vanilla and mix thoroughly.
Add dry ingredients and milk. Mix thoroughly.
Generously butter and flour two 9-inch (23 cm) baking pans. Divide batter between both, and bake for 35 minutes.
Remove cake from oven, cool completely, and transfer to wire rack.
In a bowl, beat heavy cream until stiff peaks form when removing the beaters.
Top bottom layer of cake with whipped cream, then kiwi and strawberry, then more whipped cream. Place the top layer of cake. Cover entire cake with whipped cream and fruit.
Liquid Measuring Cup
Dry Measuring Cups
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