Reserve the second cake for another use or break it up and serve it with a chocolate or strawberry fondue dip. Remember to beat the meringue until all the sugar is dissolved and it forms stiff peaks when the beaters are pulled straight up. Do not under beat meringue or it will not set up when baked. Any type of fresh fruit will work in this recipe so try all your favorites.
Product: Easter Recipes - Cooking in the Classroom
Category: Easter Dessert Ideas - Easter Desserts
Pretty Fresh Berry Basket
1 (18.25 oz) yellow cake mix
3 egg whites
1/4 t cream of tartar
6 T of sugar
1/2 t vanilla
1 C fresh strawberries, sliced
1 C of fresh blueberries
Bake the cake as directed on the package for 2 round cakes.
Allow the cakes to cool completely.
Set the oven temperature to 400 degrees and allow the oven to heat up.
Place one layer of cake onto an ungreased cookie sheet.
Place the egg whites and cream of tartar in a mixing bowl.
Beat with electric mixer on medium speed until frothy.
Add the sugar 1 T at a time, while beating.
Beat until the mixture forms stiff and glossy peaks.
Beat in the vanilla until well combined.
Pile mounds of the meringue around the edge of the cake to form a basket.
Bake 8 minutes or until the meringue is a light brown.
Remove and allow the cake to cool to room temperature.
Spoon the strawberries and blueberries into the middle of the cake just before serving.