Overview
Prep Time
15 min
Cook Time
32 min
Servings
6-8
Products
Raspberries
Ingredients
-
Raspberry filling
- 4 cups Nature's Touch frozen raspberries
- 1/2 cup granulated sugar
- 1 tbsp freshly squeezed lemon juice
-
Cake
- ½ cup softened butter
- ¾ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 ½ tsp baking powder
- A pinch of salt
- 2 cups all-purpose flour
- ¾ cup milk or plant-based beverage
-
Whipped cream
- 2 cups 35% whipping cream
- 3 tbsp granulated sugar
- ½ tsp vanilla extract
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1
Raspberries
Organic
Step 1
Mix the thawed Nature's Touch raspberries with the granulated sugar and lemon juice. Let sit for 30 to 45 minutes to form a syrup. Drain.
Step 2
Preheat the oven to 350°F. Butter a round 8 or 9-inch pan (or line it with parchment paper).
Step 3
In a large bowl, whisk the butter with the granulated sugar, eggs, and vanilla extract. In a small bowl, mix the baking powder with the pinch of salt and all-purpose flour.
Step 4
Gradually add the dry ingredients to the wet ingredients, alternating with the milk or plant-based beverage. Mix until smooth. Bake for 32 minutes, until a toothpick comes out clean. Let cool completely before slicing the cake in half.
Step 5
Whip the cream with the icing sugar and vanilla extract until stiff peaks form.
Step 6
On the first half of the cake, top with half of the whipped cream and the sweetened raspberries. Add the other half of the cake and repeat. Serve immediately or refrigerate until ready to serve.
