Richie's birthday was yesterday, and this was the cake that he asked for. It's very simple, and you don't have to frost it. When he asked for this cake I did a happy dance, because I hate frosting cakes. Believe it or not, I'm really not that into baking. Oh, and I changed this one, too. Shocker! The original is out of my Easy to Bake, Easy to Make recipe card collection.
You will need:
1 package Strawberry Cake Mix + cake mix ingredients.
1 cup strawberry jam, divided in half. Or you could get creative and use whatever sort of jam you like, but strawberry seems to go with everything.
2 1/2 cups fresh blueberries, rinsed, drained and divided in half. You don't have to use blueberries. Use whatever type of berry you like. Last night I used a bag of frozen mixed berries. I buy a one pound bag of frozen fruit in the winter. It's cheaper, and is usually a better quality berry.
1 container (8oz.) frozen whipped topping, thawed and divided in half.
Fresh strawberry slices, for garnish. This is optional. I used blueberries last night. I was able to find a small container of fresh ones that were decent.
1. Preheat oven to 350. Grease and flour two 9-inch round cake pans.
2. Prepare, bake and cool cake following package directions for basic recipe.
3. Dump the cup of jam into a small sauce pan and heat until runny. This is one of the things that I did differently than the recipe. It's much easier to spread this way.
4. Place one cake layer on serving plate. Spread with 1/2 cup strawberry jam. Arrange 1 cup blueberries (or half of frozen berries) on top of jam. Spread half the whipped topping to within 1/2 inch of cake edge. Place second cake layer on top. Repeat with remaining 1/2 cup strawberry jam, 1 cup blueberries and remaining whipped topping. Garnish with strawberry slices and remaining 1/2 cup blueberries. Don't use any frozen berries on the top. It will run and look sloppy. Refrigerate until ready to serve.
Makes 12 servings.