My friend Kathy wanted something light and different for her birthday cake this year. I’ve made her my Fresh Strawberry & Whipped Cream Cake on a few occasions. Click here for recipe. We talked and I said, what about raspberries? She liked the idea… so a new recipe was born. This was light and wonderfully delicious!
Ingredients:
1 white cake mix (I like Duncan Hines), baked in a 9 x 13” pan, according to package directions
1 jar of Smuckers, Seedless Red Raspberry Jam
2 packages of red raspberries
3 cups whipping cream
Vanilla & Sugar for whipping cream
Directions:
Bake the cake mix according to package directions, in a 9 x 13” pan.
Allow the cake to cool and then cut the cake in half to make two 6 1/2” x 9” pieces.
Cut each piece into two layers. A little trick to cut layers in a cake is to use waxed dental floss. Wrap the dental floss around the cake, cross the ends, and pull. Easy cake layer!
Warm some of the jam in the microwave – just enough to make it easy to spread. Spread it between the layers of the cake.
Whip the cream with the vanilla and sugar – to your taste. Spread it on one of the 6 ½” x 9” pieces of cake. Layer some of the fresh raspberries in the cream. Top with some more of the whipped cream. Place the other 6 ½ “ x 9” piece of cake on top. Cover all with a healthy amount of whipped cream.
Top with remaining fresh raspberries.
Place in fridge for 30 – 60 minutes before serving.
Note: if you prefer – you could bake round layers. I just opted to do something a little different this time.
