Summer Cake Jars

Try this recipe for Fourth of July dessert!

Recipe by Mimi Council.

Summer Cake Jars

Makes 12

Batter

1/2 cup (113 grams) organic salted butter, softened

170 grams (3/4 cup) organic cane sugar

1 teaspoon organic vanilla extract

2 organic large eggs

1/2 cup organic heavy whipping cream

1/4 cup organic sour cream

170 grams (1 cup plus 3 tablespoons) cake flour

1 teaspoon baking powder

1/2 teaspoon fine sea salt

Whipped Cream

2 cups organic heavy whipping cream

2 teaspoons organic cane sugar

1 teaspoon organic almond extract

Toppings

organic fresh strawberries (about 12 strawberries)

organic fresh blueberries (about 6 ounces)

Method

Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.

Add the eggs, heavy whipping cream, and sour cream and mix on low until combined.

In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. Add to the butter mixture and mix on low until combined.

Transfer the batter to the prepared pans and disperse evenly.

Bake for 20 minutes or until a wooden pick inserted in center comes out clean. No need for cakes to be perfectly flat because we’re going to break it all up anyways!

Once the cakes have cooled, remove them from the cake pans and crumble up into pieces into a large bowl. Set aside.

Slice the strawberries, set aside.

To make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, cane sugar, and almond extract. Whisk starting on low, then gradually increasing the speed to high until you are at full speed. Whisk until stiff peaks form and the whipped cream does fall off the whisk. Transfer to a piping bag with Ateco decorating tip #846.

In each jar, add some crumbled cake, then add whipped cream, then add strawberries or blueberries or both! Repeat again for a second layer. Top with a blueberry. Repeat with all the jars.

Store in the fridge for up to 3 days.

Gluten Free – Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.

High Altitude – Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.

Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!