Mixed Berry Fruit Basket

This delectable dessert is perfect for a summer picnic or barbecue, but this cake must remain refrigerated until served.

(1) Make one recipe of Lemon Glow Chiffon Cake. Let cool completely.

(2) Whip until stiff:

  • 2 cups heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon of pure vanilla extract

(3) Toss together in a bowl and let sit for 30 minutes at least:

  • 1/2 pint fresh organic raspberries, washed and dried well
  • 1/2 basket fresh organic strawberries, cleaned and sliced in half
  • 1/2 pint fresh organic blackberries or olallieberries washed and dried well
  • 2 tablespoons granulated sugar
  • 2 tablespoons Grand Marnier

Hint: The best way to wash and dry delicate berries like raspberries is to gently swirl them in cold water and then drain well and spread them on a clean dry towel, single layer in the refrigerator overnight. They tend to hold water in the cavity and this may make your cream runny.

(4) To finish the cake:

  • Gently remove the crust from the chiffon cake using a serrated knife.
  • Place one layer on a cake plate large enough to have a one or two inch edge around the cake.
  • Take about one fourth of your whipped cream and fold it into HALF the berry mixture.
  • Drain the rest of the berries in a strainer and using the juice of the berries as a soak, pour it over the cake layer. You should have about ½ cup of juice. Use half for this layer and then the rest for the other layer. Spread the cream and berry mix over the soaked cake layer on the plate.
  • Place the other layer on top and ice the cake with the rest of the cream. If you would like you can pipe a basketweave on the sides of the cake giving more of a basket look. Save a little cream to pipe a boarder around the berries.
  • Take the rest of the drained berries and pile them on top of the cake in a nice clean pile. Sift some powdered sugar over them and pipe a boarder around the edge.

SOURCE: Recipe courtesy of Pastry Chef Stafany Buswell