Strawberry Blueberry Refrigerator Cake

Strawberry Blueberry Refrigerator Cake

Serves: 12 to 16

I look at this cake and see the Fourth of July, backyard parties, celebrations – all that is right in this world. Use whatever ripe and delicious fruit is on hand. This recipe may be found in The Cake Mix Doctor Returns! I substituted blueberries for some of the strawberries in this variation.

For the cake:

  • Vegetable oil spray, for misting the pans
  • Flour, for dusting the pans
  • 1 package (18.25 ounces) plain yellow cake mix (see note)
  • 4 ounces reduced-fat cream cheese, at room temperature
  • 1 cup water
  • ½ cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 4 large eggs

For the filling and garnish:

  • 1 ½ quarts fresh strawberries, rinsed and drained on paper towels, plus ½ cup sliced, for garnish
  • 1 pint fresh blueberries, rinsed and drained on paper towels, plus 2 tablespoons for garnish
  • 1 cup (8 ounces) reduced-fat or regular sour cream
  • 8 ounces whipped topping or 2 cups whipped cream
  • 1 cup confectioners’ sugar, to taste

  1. Make the cake: Place a rack in the center of the oven and preheat the oven to 325 degrees. Lightly mist three 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
  2. Place the cake mix, cream cheese, water, oil, vanilla, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until smooth, 2 minutes longer. Divide the batter evenly among the 3 prepared pans, about 1¾ cups batter per pan, smoothing the tops with the rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on one rack, place 2 pans on that rack and one in the center of the rack above.
  3. Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 20 to 25 minutes. The cake layer on the higher rack may bake faster.
  4. Meanwhile, make the filling: Cut off and discard the caps of the strawberries. Cut the berries into 3 to 4 slices each, and place all but the strawberries intended for garnish in a large bowl. Add the blueberries except those for garnish. Set aside the bowl of berries. Place the sour cream, whipped topping or whipped cream, and sugar to taste in a large bowl and stir with a wooden spoon until well combined. Chill.
  5. Run a knife around the edge of each cake layer and turn them out onto wire racks once, then again, so they cool right-side up. Let the layers cool 15 minutes.
  6. When ready to assemble, place one layer on a serving plate. Spoon a cup of the sour cream mixture on top, spreading it almost to the edges. Spoon 1½ cups of the berries on top of the filling, spreading to the edge of the filling. Place the second layer of cake on top of the berries and repeat the layers. Place the third layer of cake on top, and spread with the remaining filling, leaving the sides bare. Cover and chill the cake until time to serve.
  7. Just before serving, garnish the top with the remaining strawberries and blueberries.
  8. Note: To use my yellow cake mix at 21.6 ounces, use 1 1/3 cups water instead of 1 cup.

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