Berries And Cream Pinwheel Cake

Name: Berries And Cream Pinwheel Cake
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 8-10
Cuisine: American
Ingredients: 1 albino dragonfly cake, you can find it here, https://www.justapinch.com/recipes/dessert/cake/albino-dragonfly-cake.html; FILLING; 1 1/2 c fresh or frozen strawberries; 1 1/2 c fresh or frozen blueberries; 1/3 c sugar; 2 Tbsp tapioca starch; WHIPPED CREAM; 1 pt heavy cream, cold; 1 tsp vanilla extract; 1 Tbsp tapioca starch; 1 Tbsp sugar

By Cynthia Guptill
@wyndupdragonfly

My best friend turns 60 today and I wanted to bake her a special cake. She adores strawberries and blueberries so I threw this together for her. It takes a bit of time to put together but is well worth the effort!

Blue Ribbon Recipe

We loved this light and refreshing cake. The sweet and sour combination from the strawberries and blueberries is a wonderful combination. Using whipped cream as icing makes this cake very light. It's not overly sweet so pairs wonderfully with the berries. We did make Cynthia's cake and it was moist and delicious with the filling. But, you can use any white or vanilla cake recipe if you prefer. The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

9 Comments

Serves:

8-10

Prep:

45 Min

Cook:

45 Min

Method:

Bake

Ingredients

1

albino dragonfly cake, you can find it here, Albino Dragonfly Cake
FILLING
1 1/2 c

fresh or frozen strawberries
1 1/2 c

fresh or frozen blueberries
1/3 c

sugar
2 Tbsp

tapioca starch
WHIPPED CREAM
1 pt

heavy cream, cold
1 tsp

vanilla extract
1 Tbsp

tapioca starch
1 Tbsp

sugar
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How to Make Berries And Cream Pinwheel Cake

Step-by-Step

Make cake as per directions here, Albino Dragonfly Cake
After cake has cooled on racks (about 30 minutes), place in freezer while you prepare the filling and whip the cream.
Add strawberries, blueberries, sugar and tapioca starch to food processor or blender. Chop on high for about a minute or until thoroughly blended.

Note: if you can't find tapioca starch, you can buy Minute Tapioca and grind it up in a spice or coffee grinder and use it as the starch. Set aside till needed.
To your mixer, add heavy cream, vanilla, 1 tbsp sugar, and tapioca starch. Whip until medium peaks form. Place in refrigerator until needed.
Remove cake from freezer and cut each layer in half.
Place 1st half layer on cake plate. Fill a pastry bag with whipped cream, and pipe it around edge. Fill with berry mixture. Repeat until you have 3 half layers edged with whipped cream and filled with berries.
Place final half layer on top. Pipe whipped cream around edge. Then starting on the edge, pipe whipped cream in a curved line, stop in the center of cake. Continue until you have five curved lines ending in the center.
Carefully fill the spaces in between with berry mixture. Spread or pipe remaining whipped cream on the sides of cake.