cake, hastily photographed
fresh fruit cake with whipped cream.
1 box yellow cake mix (I used Trader Joe's)
1 pint heavy whipping cream or premade whipped cream
fresh blueberries & strawberries
fruit glaze (optional)
Bake the cake mix and let cool completely before prepping the rest.
Make your whipped cream:
In a cold bowl, add the cream and 1/2 cup sugar. Whip on medium until stiff, but not too long or it will separate. Set aside.
Slice the cake into two layers (best to cut off any dome on the cake first so it will be flat).
Layer the bottom slice with whipped cream and sliced strawberries/blueberries.
Lay the top layer over this and ice it liberally with the remaining whipped cream. Dip your icing spatula in hot water at the end to make it smooth and even-looking.
Top with your remaining fruit and brush on the fruit glaze. Press toasted almonds into the edges.
This recipe is infinitely adaptable. You can use raspberries, pineapple, mandarin oranges, and kiwis as well. For extra flavor you can also add fruit preserves in the middle layer, such as seedless raspberry jam or lemon curd.