Red, White & Blue Bundt Cake with Fresh Berries an easy and festive recipe of yellow cake topped with a whipped vanilla buttercream and fresh strawberries & blueberries.
Today as a nation we are celebrating those men and women, our fallen heroes that dedicated their lives to serving our country, fighting for our rights, our freedoms, our liberty. Today, I think of those lives sacrificed.
Today isn’t just about the barbecues, pool parties or who made the best potato salad. It’s about remembering that we are apart of something greater than ourselves. That we are apart of a country that will continue to fight for our rights. And while not all of us are called to serve, there are those that volunteered or were called upon and said yes, to serve our country. To continue to ensure that we are safe, that we continue to have the rights that we do and who serve not only our country, but bring aid to those around the world. I am proud to be an American. I am proud those fallen heroes and their families, their families sacrifice.
Enjoy this day with family and friends. Enjoy this day with your freedom and a grateful heart.
- 1 vanilla cake mix
- 1 - 4 ounce instant vanilla pudding
- 1/3 cup flour
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 cups water
- 2 large eggs
- Optional 1 - 12 ounce package white chocolate chips
- Buttercream Frosting
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 2 teaspoon clear vanilla extract
- 2-4 tablespoons heavy whipping cream
- 1 pint blueberries
- 1 16 ounce container strawberries, thinly sliced like pictured
Preheat oven to 350 degrees. Grease and flour a bundt pan and set aside.
In a large mixing bowl mix together all of the dry ingredients: cake mix, pudding, and flour.
Beat in water, milk eggs and vanilla extra until smooth.
Stir in 12 ounce bag of white chocolate chips, if desired. I didn't do this, for this cake.
Pour into prepare bundt pan for 50-55 minutes until cake springs back when slightly touched. Cook cake for 15 minute on cooling rack, then turn cake over on cake plate or stand. Prepare buttercream frosting.
In a large bowl cream butter until smooth. Add confectioners' sugar to the butter and beat until smooth. Gradually beat in the vanilla extract and heavy cream with an electric mixer until smooth. Continue to beat for 3 -5 minutes until buttercream is smooth and whipped in texture. Depending on the type of buttercream you want, add more cream or less. I like mine to be stiff, but not too thick. I use about 3-4 tablespoons of heavy cream.
Frost a thin layer of frosting on the cake. I did this in sections right before I added the fruit. Add blueberries to the cake, as pictured. I did one larger section. Alternate strawberries and vanilla buttercream. I did this by the larger sections of the bundt cake pan, I put the strawberries and then I did the buttercream on the small strips of the bundt cake. You can do the frosted part of the cake anyway you would like, I ended up using a large star tip. For frosting tips click here.
Don’t forget to pin this to your favorite Pinterest board for later.