If you’d like to whip up the beauty above, all you need is white cake mix, Cool Whip, and fresh berries. Voilà.
I don’t know if this is type of cake is some widely-known popular recipe, like the equivalent of strawberry shortcake (#immigrantschild problems…missing out on some key cultural American traditions). But I was simply amazed when my co-worker brought this heavenly thing into the boutique on the Fourth of July. To be honest, I wasn’t expecting it to taste so good. Whipped cream and fruit? How good could that be? I’ll tell you how good it can be–I was literally sucking up my saliva for the next hour after I’d finished my last bite; the cake tainted my saliva with its sweet and fruity intoxications.
Seriously, if this isn’t some well-known all-American favorite recipe, you’ve got to try making this for yourself. The cake is so light and airy and fruity it tastes like you’re eating diet food, only delicious.
So, naturally, I decided to make it myself. I was pleasantly surprised with the fact that I could use white cake mix for the batter, because if the recipe called for making a cake from scratch I probably wouldn’t have tried.
Be forewarned other immigrants’ children: this interesting thing called “Cool Whip,” which do NOT make the mistake of thinking it’s a brand name for whipped cream like I did, must be kept FROZEN and thus you cannot keep your beautiful cake out overnight, or else it will be ruined. I learned this the hard way. Please, for the love of God, after putting your heart and soul into whisking that batter and cutting fresh berries with love to decorate the cake, do not leave your cake out overnight, dear God no.
This is a picture of the single piece of my cake I was able to eat before it went sour.
I hope your fresh berry cake lasts more than a few hours.