White Butter Cake with Strawberry and Blueberry Whi

Name: White Butter Cake with Strawberry and Blueberry Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cup cake flour; 1 tbsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 1 1/2 cup unsalted butter, melted; 1 1/4 cup granulated sugar; 2 tsp vanilla extract; 4 large eggs; 2/3 cup milk, I used whole. milk; 2 cup cold heavy whipping cream; 2/3 cup good quality strawberry preserves or jam, chilled in refigerator; 4 tbsp confectioner's sugar; 1 1/2 tsp vanilla extract; 1 cup cold heavy whipping cream; 1/3 cup good quality blueberry preserves or jam, chilled in refigerator; 2 tbsp confectioner's sugar; 3/4 tsp vanilla extract; 1/4 cup red, white and blue sprinkles

Servings: persons

3 cup cake flour
1 tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 cup unsalted butter, melted
1 1/4 cup granulated sugar
2 tsp vanilla extract
4 large eggs
2/3 cup milk, I used whole. milk
2 cup cold heavy whipping cream
2/3 cup good quality strawberry preserves or jam, chilled in refigerator
4 tbsp confectioner's sugar
1 1/2 tsp vanilla extract
1 cup cold heavy whipping cream
1/3 cup good quality blueberry preserves or jam, chilled in refigerator
2 tbsp confectioner's sugar
3/4 tsp vanilla extract
1/4 cup red, white and blue sprinkles

1
MAKE CAKE
2
Spray 4 - 8 inches round cake pans with baking spray.
3
Preheat oven to 350
4
Whisk flour, baking soda, baking powder and salt together in a bowl, set aside
5
In a large bowl beat butter and sugar together until creamy and we'll combined 2 minutes
6
Add flour and milk, stir until moistened, beat in eggs and vanilla just until smooth.
7
Pour evenly into prepared pans
8
Bake for 15 to 18 minutes just until a toothpick comes out clean.
9
Cool about 10 minutes in pans on a rack then remove from pans to cool completely on racks
10
MAKE STRAWBERRY WHIPPED CREAM
11
Beat cream until soft peaks form then beat in strawberry preserves, sugar and vanilla, add desired amount of food color to make a pink/red color.
12
Beat just until firm peaks form
13
MAKE BLUEBERRY WHIPPED CREAM
14
Beat cream until soft peaks form, add blueberry preserves, sugar, vanilla and desired amount of blue food coloring for a blue whipped cream, and beat just until firm peaks form
15
ASSEMBLE CAKE
16
Place one cake layer on serving plate, bottom flat side up, cover with 1/2 of blueberry whipped cream
17
Add second cake layer, flat side up and cover with some of the strawberry whipped cream
18
Add third cake layer, flat side up and cover with remaing blueberry whipped cream
19
Place remaining top cake layer on, flat side up and cover entire cake with remaing strawberry whipped cream
20
Decorate cake with fresh strawberry and blueberry and red, white and blue sprinkles.
21
Keep cake covered in refrigerator

2094

kcal

Calories

145

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 cup cake flour, 1 tbsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, and more.

Yes, White Butter Cake with Strawberry and Blueberry Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Butter Cake with Strawberry and Blueberry Whipped Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions