Direc�ons:

Make the filling

In a large bowl, using an electric mixer, beat together the cream,
confec�oners’ sugar, liqueur and vanilla on medium-high speed un�l
s�ff peaks form. Using a rubber spatula, gently fold in the
raspberries and blueberries.

Assemble the cake

Using a large, thin-bladed serrated knife, cut the cake horizontally
into 3 equal layers. Place the botom cake layer on a serving plate
Mixed Berry–Whipped and, using an icing spatula, spread with half of the whipped cream
Cream Cake with berries. Place the middle cake layer on top of the cream and
spread with the remaining half of the whipped cream. Top with the
Prep Time: 20 minutes final cake layer. Refrigerate for at least 2 hours or up to 5 hours.
Cook Time: 0 minutes
Just before serving, dust the top of the cake with confec�oners’
Servings: 8
sugar shaken through a sieve. Cut into slices and serve. Serves 8.
Any combination of berries will work for this
cake, such as blackberries and strawberries or
boysenberries and raspberries. You will need Adapted from Williams-Sonoma Food Made Fast Series, Desserts, by Elinor Klivans
about 2 cups total. (Oxmoor House, 2007).

Ingredients:
1 cup cold heavy cream
1/4 cup confec�oners’ sugar, plus
more for dus�ng
1 Tbs. raspberry liqueur
1 tsp. vanilla extract
1 cup raspberries
1 cup blueberries
1 pound cake
 In a large bowl, si� together the flour, baking powder, salt and 1/2
cup (4 oz./125 g) of the sugar. Add the cold buter and cut in with 2
knives or a pastry blender to coarse-crumb consistency.

In another large bowl, beat the eggs. Add the milk and beat un�l
fully combined. Gradually s�r the egg and milk mixture into the
flour mixture. On a lightly floured board, knead the dough for no
more than 1 minute. Pat half of the dough into each cake pan. Brush
the surfaces with the melted buter. Bake un�l lightly browned,
about 15 minutes. Turn the shortcake layers out onto wire racks and
let cool.

Old-Fashioned Strawberry While the layers are cooling, wash the strawberries and remove the
Shortcake hulls. Reserve a few berries for garnish. Cut the large berries in half,
transfer to a large bowl and sprinkle with the remaining 3/4 cup (6
oz./185 g) sugar. Let stand for about 30 minutes.
Prep Time: 25 minutes
Cook Time: 15 minutes Place one shortcake layer on a cake stand or serving plate. Spread
Servings: 8 half of the whipped cream over the cake and spoon half of the
Trisha Yearwood, award-winning country music berries with their juice on top. Place the second shortcake layer on
superstar and best-selling cookbook author, said top, spread the remaining whipped cream over the cake and spoon
that her Grandma Lizzie prepared strawberry
shortcakes like a regular cake: she baked the
the remaining berries and juice over the whipped cream. Garnish
layers in standard round cake pans, then filled with the reserved whole berries. Serves 8.
and topped them with whipped cream and fresh
strawberries. “I even have a photo of my mom
Recipe courtesy of Trisha Yearwood
and me and my sister, Beth, at a Williams
Sonoma book signing years ago with this cake
in the background.”

Ingredients:
4 cups (1 lb./500 g) si�ed all-
purpose flour, plus more for
dus�ng
2 Tbs. baking powder
1 tsp. salt
1 1/4 cups (10 oz./310 g) sugar
2/3 cup (5 oz./155 g) cold unsalted
buter, cut into small pieces
2 eggs
1 cup (8 fl. oz./250 ml) milk
2 Tbs. unsalted buter, melted
3 pints (1 1/2 lb./750 g) fresh
strawberries
1 cup (8 fl. oz./250) ml heavy
cream, whipped

Direc�ons:
Preheat an oven to 450°F (230°C).
Grease the botoms of two 9-inch
(23-cm) round cake pans.
 Direc�ons:
Preheat an oven to 350°F. Line the botom of a 9-inch springform
pan with a round of parchment paper or waxed paper.

In a bowl, whisk together the egg yolks and 1⁄2 cup of the sugar
un�l the mixture is pale and the bater is thick enough to leave a
slowly dissolving ribbon on the surface when dropped from the
whisk, about 4 minutes. Beat in the vanilla.

In a large bowl, using a balloon whisk, beat the egg whites un�l
foamy. Add the salt and beat un�l so� peaks form. Beat in the
remaining 1/4 cup sugar a litle at a �me un�l s�ff, glossy peaks
form. S�r a large spoonful of the whites into the yolk mixture to
Sponge Cake lighten it. Si� one-third of the flour over the bater and gently fold it
in un�l blended. Fold in half of the remaining whites. Si� another
Prep Time: 15 minutes third of the flour over the bater and fold in. Repeat with the
remaining whites and flour, ending with the flour.
Cook Time: 35 minutes
Servings: 8 Pour the bater into the prepared pan and smooth the top. Bake
A type of foam cake, a sponge cake relies on un�l the cake is golden brown and puffed, 35 to 40 minutes.
beaten egg whites as the leavening agent and
contains no fat, such as butter or oil. Its texture
Transfer the pan to a wire rack and let the cake cool for 10 minutes.
is light and ethereal. You can use this sponge Remove the sides of the pan. Invert the cake onto the rack and
cake to create a traditional English trifle, a remove the pan botom and the paper. Turn the cake right side up
classic dessert doused with sherry and layered
with jam and custard. and let cool completely.

Ingredients:
5 eggs, separated, at room Adapted from Williams-Sonoma Collection Series, Christmas, by Carolyn Miller
temperature (Simon & Schuster, 2003).
3⁄4 cup sugar
1 tsp. vanilla extract
1⁄4 tsp. fine sea salt
1 cup cake flour
 Preheat an oven to 350°F. Line the botom of a 9-inch springform
pan with parchment paper.

To make the cake, si� together the flour, baking powder and salt.
Set aside.

In the bowl of a stand mixer fited with the whisk atachment, whip
together the egg yolks and sugar on high speed un�l thick; the
mixture will s�ll be grainy. Reduce the speed to medium-low and
add the boiling water. Turn off the mixer and scrape down the sides
and botom of the bowl. Increase the speed to high and whip again
un�l thick. S�r in the vanilla extract and lemon zest. Reduce the
speed to low and s�r in the flour mixture.
Strawberry Cream Cake
In a separate bowl, whip the egg whites on medium-low speed un�l
frothy. Increase the speed to medium-high and whip un�l thick and
Prep Time: 45 minutes smooth; the mixture should not look dry. Fold half of the whites
Cook Time: 30 minutes into the bater, then fold in the remaining whites.
Servings: 8
Gently spread the bater in the prepared pan. Bake un�l a wooden
skewer inserted into the center of the cake comes out clean, about
Ingredients: 30 minutes. Let the cake cool in the pan for 10 minutes. Run a knife
For the cake: around the inside edge of the pan and remove the ring. Invert the
1 1/4 cups all-purpose flour cake and remove the base of the pan. Carefully peel off the
2 1/2 tsp. baking powder parchment. Transfer the cake to a wire rack and let cool completely.
1/8 tsp. salt Using a serrated knife, cut the cake horizontally into 3 layers.
5 eggs, separated
1 1/4 cups granulated sugar To make the filling, place the 2 cups strawberries in a bowl. S�r in
5 Tbs. boiling water the lemon juice and 2 Tbs. of the granulated sugar. Taste for
1 1/2 tsp. vanilla extract sweetness; depending on the berries' ripeness, you may need to
Grated zest of 2 lemons add an addi�onal 1 to 2 Tbs. more sugar.
For the strawberry cream filling:
2 cups fresh strawberries, hulled In the bowl of a stand mixer fited with the whisk atachment,
and thinly combine the crème fraîche, cream, vanilla and the remaining 2 Tbs.
sliced, plus more for garnish granulated sugar. Whip on medium-high speed un�l so� peaks form
1 tsp. fresh lemon juice and the cream holds its shape.
4 to 6 Tbs. granulated sugar
2 cups crème fraîche Place 1 cake layer on a cake stand or serving plate. Arrange one-
2/3 cup heavy whipping cream third of the strawberries and their juices over the cake. Spread one-
1 tsp. vanilla extract third of the cream over the berries. Repeat the layering process
with the remaining 2 cake layers, berries and cream, ending with a
Confec�oners' sugar for dus�ng layer of cream.

Before serving, dust the top of the cake with confec�oners' sugar
and garnish with addi�onal berries. Cut with a serrated knife. Serves
8 to 10.

Adapted from Williams-Sonoma TASTE Magazine, "Layers of Delight," by Emily

Luchetti (Spring 2002).

Direc�ons:
 Direc�ons:
To make the génoise, preheat an oven to 375°F. Line the botom of a
9-by-3-inch round cake pan with parchment paper.

In the bowl of an electric mixer, whisk together the eggs and

granulated sugar by hand un�l combined. Place the bowl over but
not touching simmering water in a saucepan. Gently whisk un�l the
mixture registers 140°F on an instant-read thermometer, about 3
minutes. Put the bowl on the mixer and beat with the whisk on high
speed un�l the mixture is pale and almost tripled in volume, 5 to 8
minutes.

Remove the bowl from the mixer. Si� the flour over the egg mixture
Strawberry Génoise with in 2 addi�ons and carefully fold in with a large rubber spatula. Fold
Whipped Cream a large dollop into the melted buter, then fold back into the egg
mixture.
Prep Time: 30 minutes
Pour the bater into the prepared pan and smooth the top. Bake
Cook Time: 25 minutes un�l the top of the cake is browned, about 20 minutes. Transfer the
Servings: 8 pan to a wire rack and let cool completely.
The génoise, a light, elegant sponge cake, is one
of the building blocks of French baking, used as Run a table knife around the edge of the pan and invert the cake
a base for both layer cakes and jelly rolls. The
successful leavening of the cake depends solely onto a work surface. Turn the cake right side up, leaving the
on how much air is whipped into the eggs. parchment paper in place. Cut the cake into 2 equal layers. Put the
Heating the sugar and whole eggs before
whipping helps the eggs attain the maximum
top layer, cut side up, on a serving plate.
volume possible, although a slightly denser, still
satisfying, version of the cake can be made To make the filling and finish, in a small saucepan over medium
without this step. Some génoises, such as this
recipe, contain a little butter, which tenderizes heat, combine the granulated sugar and water. Bring to a boil,
the crumb. s�rring occasionally un�l the sugar dissolves. Remove from the heat
and let the sugar syrup cool to room temperature.
Ingredients:
In a small bowl, s�r together the kirsch and sugar syrup. Brush the
For the génoise:
cake with about half of the syrup. Whip the cream and
4 eggs
confec�oners' sugar to so� peaks. Place the sliced strawberries in a
1⁄2 cup granulated sugar
bowl. Fold about one-fourth of the cream into the berries. Spread
3⁄4 cup cake flour, si�ed
the mixture evenly on top of the cake. Posi�on the remaining cake
3 Tbs. unsalted buter, melted
layer, cut side down, on top. Peel off the paper. Brush with the
For the filling and finish:
remaining syrup. Spread the top and sides of the cake with the
1/4 cup granulated sugar
remaining whipped cream.
1/4 cup water
1 tsp. kirsch
Thinly slice 1 strawberry half and place it in the center of the cake.
2 cups heavy cream
Arrange the remaining halves around the edge of the cake.
2 tsp. confec�oners’ sugar
Refrigerate un�l ready to serve. Serves 8 to 10.
3 cups strawberries, hulled and cut
into Adapted from Williams-Sonoma Collection Series, Cake, by Fran Gage (Simon &
1⁄2-inch slices, plus 6 Schuster, 2003).
strawberries,
halved lengthwise, for garnish
 Direc�ons:
Preheat an oven to 350°F (180°C). Buter a 9-by-13-inch (23-by-33-
cm) baking pan. Dust with flour and shake out the excess.

To make the cake, in a bowl, using an electric mixer, beat the

shortening on high speed un�l fluffy. Add the sugar a litle at a �me,
bea�ng un�l fluffy between addi�ons. Reduce the speed to low and
add the eggs one at a �me, bea�ng un�l incorporated a�er each
addi�on, about 2 minutes total. Si� the flour, baking powder, and
salt into a large bowl. In a small bowl, whisk together the milk and
vanilla. Add one-third of the milk mixture to the egg mixture and
beat un�l well mixed, then add one-third of the flour mixture.
Repeat twice more, bea�ng well a�er each addi�on. Scrape the
Tres Leches Cake bater into the pan.

Prep Time: 45 minutes Bake un�l a toothpick inserted into the center of the cake comes
Cook Time: 50 minutes out clean, about 35 minutes. Let cool in the pan on a wire rack for
10 minutes, then invert the cake onto a plater and let cool
Servings: 10 to 12 completely.
In this version of tres leches cake, a dessert
that’s popular in many parts of Latin America, a
simple white cake is soaked in a luscious sauce To make the tres leches sauce, in a bowl, whisk together the
made from three milks and a hint of rum. For a condensed milk, evaporated milk, cream, rum and vanilla. Poke the
colorful presentation, garnish the fluffy, glossy
meringue frosting with tropical fruits such as
cake all over with a fork and spoon the sauce over the surface, a
papaya, mango and pineapple. litle at a �me, allowing the cake to absorb the sauce before adding
more. A litle sauce may pool on the plater, but the cake should
Ingredients: absorb almost all of it. Cover the cake with plas�c wrap and
For the cake: refrigerate for about 1 hour.
1⁄2 cup (4 oz./125 g) vegetable
shortening To make the fros�ng, in a saucepan, bring the sugar and 1⁄2 cup (4
1 1⁄2 cups (12 oz./375 g) sugar fl. oz./125 ml) water to a boil over medium-high heat, s�rring to
2 large eggs dissolve the sugar. Reduce the heat and simmer, washing down the
2 1⁄4 cups (9 oz./280 g) si�ed all- sides of the pan as crystals form with a pastry brush dipped in cold
purpose flour water. While the sugar is cooking, in a clean metal bowl, using an
2 tsp. baking powder electric mixer, beat the egg whites and cream of tartar on high
1⁄2 tsp. kosher salt speed un�l s�ff peaks form. Cook the sugar syrup un�l a candy
1 cup (8 fl. oz./250 ml) whole milk thermometer registers 230°F (110°C), 10 to 12 minutes. Slowly add
1 tsp. pure vanilla extract the boiling syrup in a thin stream to the egg whites while con�nuing
For the tres leches sauce: to beat them un�l all the syrup is incorporated. Con�nue bea�ng
1 can (14 fl. oz./430 ml) un�l the meringue fros�ng is cooled and glossy. Cover and
sweetened condensed milk refrigerate un�l ready to use.
1 can (12 fl. oz./375 ml)
evaporated milk Spread the meringue fros�ng on the cake, cover and refrigerate
1⁄2 cup (4 fl. oz./125 ml) heavy un�l well chilled, at least 3 hours and up to 8 hours. Serve chilled,
cream cut into squares. Serves 10 to 12.
3 Tbs. dark rum
1 tsp. vanilla extract Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw (Weldon Owen,
For the meringue fros�ng: 2013)
3⁄4 cup (6 oz./185 g) sugar
3 egg whites
1⁄4 tsp. cream of tartar