|3 cups (360g)||all-purpose flour|
|1 tbsp. (14g)||baking powder|
|1 tsp. (6g)||salt|
|¾ cup (170g)||Plugrá® Premium Butter, unsalted, softened|
|1½ cups (300g)||granulated sugar|
|2 lg. (100g)||eggs|
|1 large (17g)||egg yolk|
|1½ tsp. (7g)||vanilla extract|
|1¼ cups (227g)||milk|
|1¼ cup (297g)||heavy cream|
|2⁄3 cup (90g)||powdered sugar|
|½ tsp.||vanilla extract|
|2 cups (312g)||small strawberry halves|
|½ cup (74g)||blueberries|
|¾ cup (93g)||raspberries|
Cake: Preheat oven to 350°F. Line 3 8-inch pans with parchment paper and spray with non-stick cooking spray.
In a large bowl, combine the flour, baking powder and salt. Whisk together to incorporate.
In the bowl of a stand mixer, beat butter and sugar on medium speed using the paddle attachment until light and creamy.bowl; set aside.
Scrape down the bowl. Add the eggs, yolks and vanilla. Beat until fully incorporated. Scrape down the bowl, as needed.
Add the flour mixture to the batter in three parts alternately with the milk, starting and ending with the flour. Scrape down the bowl and increase the mixer speed to high. Beat for 10 seconds to fully blend the ingredients.
Divide the batter evenly into the prepared pans and bake for 20 to 25 minutes or until toothpick inserted into the center of the cake comes out clean.
Let cakes rest for 10 minutes and turn out onto cooling racks and cool completely before frosting.
Whipped Cream Frosting Add the cream to the bowl of a stand mixer fitted with the whip attachment. Add the powdered sugar and vanilla and beat on high speed until the mixer has a spreadable consistency.
Assembling Cake Combine the berries in a medium bowl; set aside. Spread 1/3 of the whipped cream onto the top of one of the layers, top with 1/3 of the berry mixture. Repeat with the remaining layers, pressing gently on each additional cake layer before topping. Refrigerate until ready to serve.