I volunteered to make desserts for Easter. I’m a sucker for any vanilla cake with a berry filling and brownies, who can resist a brownie. This recipe is all about the French Vanilla Cake with Triple Berry Filling. I must admit, I took a shortcut and used boxed cake mix; adding a few enhancements to make it somewhat homemade. The result was a moist and delicious dessert.
Make the cake as instructed on the box when adding the water only add 1 cup and add the applesauce in place of the remaining water. This will add moistness to the cake. Bake the cake as instructed on the box.
Once cake is cooled, using a cake leveler cut the cake into two layers. Slide the top layer onto a plate or cookie sheet and put to the side. Using a piping bag and plain tube cake decorating tip (larger one) create a border on the bottom layer (with the butter cream icing). Spread the preserve/jam onto the bottom layer. Now place the top layer evenly to cover the preserves/jam. Your cake is ready to be frosted. The recipe below makes roughly three cups which should be sufficient to frost an entire 9” round cake. Make more as desired.
Place your strawberries on the cake when you’re ready to serve, this will avoid having water on your frosting from the strawberries. Be creative in your decoration, top your cake with sliced strawberries, place them around the cake, etc…possibilities are endless. You can also add all the berries found in the preserves/jam.
My Tips: Substitute half of the water with half fruit juice in the cake mix; it’ll add another level of flavor and moisture.
You can also make cupcake versions of this cake.
I made Wilton's butter cream icing, use your favorite!