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Berry Basket Cake

Blogger Becky Rosenthal from Vintage Mixer whips up a vintage recipe from Betty’s Easy Entertaining book.

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  • Prep Time 20 min
  • Total Time 1 hr 30 min
  • Servings 8

Cake

1
box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box

Meringue

3
egg whites
1/8
teaspoon cream of tartar
4
tablespoons sugar
1/2
teaspoon vanilla

Berries

1
cup mixed fresh berries, rinsed
1
tablespoon honey

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Make, bake and cool cake mix in 2 (9-inch) round cake pans using water, oil and eggs as directed on box. Wrap or bag 1 cooled cake layer; freeze for a future use.
  • 2 To make the meringue, heat oven to 375°F. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until frothy. Gradually add sugar, beating until stiff peaks form. Stir in vanilla. Spoon meringue over remaining cooled cake layer, making bowl in center of cake for berries.
  • 3 Bake 12 to 15 minutes or until meringue is golden brown. Cool completely on cooling rack.
  • 4 At serving time, gently stir berries with honey to coat. Fill bowl in cooled cake with berries.

EXPERT TIPS

Expert Tips

Watch the meringue closely to make sure you get the right golden brown—don’t bake it too long or you might miss the color and texture you’re aiming for.

At a future time, use the second cake layer to make the cake again, but use sliced fresh peaches or another of your favorite fruits.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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