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Ingredients

Cake
  • 1 Tsp. vanilla extract
  • 1 stick (1/2 cup) unsalted butter
  • 2 large eggs
Filling
  • 1/4 Cup confectioners' sugar
  • 1 1/2 Teaspoons grated lime zest
  • 1 Package (6 ounces) Driscoll's Blackberries
  • 1 Package (6 ounces) Driscoll's Raspberries
  • 1 Package (6 ounces) Driscoll's Blueberries
  • 1 1/2 Cups all-purpose flour
  • 1 1/2 Teaspoons baking powder
  • 1/2 Tsp. baking soda
  • 1/2 Tsp. salt
  • 1/2 Cup buttermilk
  • 3/4 Cup granulated sugar
  • 1 1/2 Cups heavy cream
  • 1 Tsp. vanilla extract
  • Fresh mint for garnish

Directions

Cake
  1. PREHEAT oven to 350°F.

    GREASE bottom and sides of an 8-inch round cake pan.
     
    LINE bottom of pan with a round of parchment paper.
     
    GREASE parchment paper.

    DUST pan with flour and TAP OUT excess flour.
     
    SET ASIDE cake pan.

    PLACE flour into a large bowl.
  2. ADD baking powder, baking soda, and salt.
     
    STIR with fork to combine ingredients.
     
    SET ASIDE flour mixture.
     
    PLACE butter into bowl of an electric mixer fitted with paddle attachment.
     
    ADD sugar.

    BEAT butter mixture 3 minutes or until light and fluffy.
  3. BEAT IN eggs one at a time and SCRAPE DOWN sides of bowl with rubber spatula as needed.
     
    ADD vanilla and BEAT again to combine ingredients.
     
    ADD 1/3 of flour mixture.
     
    BEAT again briefly to combine ingredients. Do not over mix.
     
    ADD ½ of buttermilk.
     
    BEAT again briefly to combine ingredients. Do not over mix.
  4. ADD ½ of remaining flour mixture.

    BEAT again briefly to combine ingredients. Do not over mix.
     
    ADD remaining buttermilk.
     
    BEAT again briefly to combine ingredients. Do not over mix.
     
    ADD remaining flour mixture.
     
    BEAT again briefly to combine ingredients. Do not over mix.
  5. SPREAD batter into cake pan.
     
    BAKE 35 minutes or until golden and cake tester inserted into center of cake comes out clean.
     
    COOL cake on wire rack 10 minutes.

    REMOVE cake from pan and ALLOW cake to cool completely.

    CUT cake into two layers crosswise using a serrated knife.
Filling and Assembly
  1. POUR heavy cream into a large mixing bowl.
     
    ADD vanilla.

    BEAT with an electric mixer on high until soft peaks form.

    ADD confectioners’ sugar WHILE CONTINUING to beat.
     
    ADD lime zest WHILE CONTINUING to beat.
  2. BEAT again just until stiff peaks form.
     
    COMBINE blackberries, blueberries, and raspberries in a large bowl.
     
    PLACE bottom layer of cake onto a serving platter or cake stand.
     
    SPREAD half of whipped cream mixture over bottom layer of cake.
  3. PLACE half of mixed berries evenly over bottom layer of cake.
     
    SPREAD a small amount of whipped cream on cut side of top layer of cake.
     
    PLACE top layer of cake onto of bottom layer.
     
    PRESS top layer gently into place.
  4. SPREAD remaining whipped cream over top layer of cake.

    GARNISH with remaining mixed berries.

    GARNISH with small mint sprigs for garnish.

    SERVE     immediately or REFRIGERATE until ready to serve.

Nutrition

Serving Size :

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g