EASY MIXED BERRY LAYERED CAKE
YIELD: Serves 6-8
2 1/4 cups Original Bisquick™ mix
¾ cup granulated sugar
¼ cup vegetable oil
¾ cup milk
1 teaspoon vanilla
Honey whipped cream (stabilized)
1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy cream
¼ cup honey
To make cake:
Heat oven to 325 degrees F. Cover two 8x2 cake pans with bake spray and lightly dust with flour. Place parchment rounds at the bottom of each pan.
Place all ingredients in a stand mixer bowl fitted with a paddle attachment. Beat on low for until well combined on medium speed, about 2-3 minutes.
Bake for about 45 to 50 minutes or until toothpick inserted in center comes out clean. Remove from oven and transfer to a wire to cool completely
To make stabilized honey whipped cream:
In a shallow bowl sprinkle gelatin over cold water. Let stand until gelatin has bloomed; mixture will become solidPlace bowl in the microwave on low and heat for 10 seconds or until mixture dissolves and resembles syrup consistency. Set aside to cool slightly.
Place heavy cream in a chilled bowl and on medium-high speed beat until thick. Turn off mixer and add in honey and beat until combined. Slowly add gelatin mixture while beating cream. Beat until stiff peaks form.
Place one cake layer onto cake plate and layer with honey whipped cream. Place 3 oz. of strawberries and 3 oz.raspberries on top and gently press down into whipped cream. Cover berries with a second layer of honey whipped cream to level out the cake before placing the second cake layer on top. Finish cake with more whipped cream and remaining berries.