The Sweet Taste of Freedom with Tiptree Preserves!
Celebrate in Layers: A Tiptree 4th of July Delight
Ingredients
For the Sponge Cake (Three 8" rounds)
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1 cup (2 sticks) unsalted butter, softened
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1 ¾ cups granulated sugar
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4 large eggs
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2 tsp vanilla extract
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2 ½ cups all-purpose flour
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2 ½ tsp baking powder
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½ tsp salt
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1 cup whole milk
For the Whipped Blueberry Frosting
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2 ½ cups heavy cream, chilled
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¼ cup powdered sugar
For the Filling & Topping
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Fresh blueberries (optional, for topping)
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Additional whipped cream for piping (optional)
Step 1: Bake the Cake Layers
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment circles.
In a large mixing bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Add dry ingredients to the butter mixture in three additions, alternating with the milk, starting and ending with flour. Mix until just combined—do not overmix.
Divide the batter evenly between the 3 pans and smooth the tops. Bake for 22–26 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 2: Make the Whipped Blueberry Frosting
In a chilled bowl, beat the heavy cream and powdered sugar on medium-high speed until soft peaks form. Gently fold in the Tiptree Blueberry Preserve, creating a light purple cream with streaks of fruit.
Refrigerate the frosting while the cakes cool.
Step 3: Assemble the Layers
Place the first cake layer on a serving plate. Spread a generous layer of blueberry whipped cream on top, then dot with spoonfuls of Tiptree Strawberry Preserve, swirling lightly into the cream with a spatula.
Repeat with the second layer: blueberry cream + strawberry preserve.
Top with the final cake layer and spread the remaining blueberry whipped cream on top and around the sides. For a smooth finish, use an offset spatula; or keep it rustic with visible swirls.
Step 4: Decorate
Pipe any leftover whipped cream around the top edge and decorate with fresh blueberries if desired. Chill the finished cake for at least 1 hour to set before slicing.