Fresh berries, creamy smooth cheesecake and fluffy yellow butter cake combine into a fresh 4th of July dessert.

Make our homemade yellow butter cake, or use box mix. Either way is delicious.

Yellow Butter Cake

1 stick (1/2 cup) butter, softened

1 1/2 cup granulated sugar

3 eggs

2 1/4 cup flour

1 tsp. salt

3 1/2 tsp. baking powder

1 1/4 cup milk

1 tsp. vanilla

  1. Preheat oven to 350°F
  2. Grease and flour 2 (9-inch) round baking pans or a sheet pan*
  3. Stir together flour, baking powder and salt in bowl. Set aside.
  4. Beat sugar and butter in bowl at medium speed, scraping bowl occasionally, until creamy.
  5. Add 1 egg at a time, beating well after each addition.
  6. Add vanilla.
  7. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.
  8. Bake 25-30 min
  9. Cool 15 min then turn out onto a rack to cool rest of the way. 

*We’re going to tear the cake apart for this recipe.

For Berry Cups

Once your cake is cooled, cut into small squares then set aside.
Rinse berries then set aside.
Whipped Cream
1 cups heavy whipping cream
1/4 teaspoon vanilla
1/2 cup powdered sugar (for stability you can also use granulated sugar)
In a bowl prepare your homemade whipped cream. Add the heavy whipping cream, sugar, and vanilla to the bowl of a stand mixer. Using the whisk attachment, with your mixer on medium speed, whip the cream until it begins to thicken. Continue whipping for several minutes until the cream is fluffy but not too firm.
No-bake Cheesecake
2 (8oz) Cream Cheese
1/2 cup sugar
In a separate bowl, mix cream cheese and sugar until blended. Once blended, slowly add the whipped cream mixture until blended. Place mixture into a piping bag.
Start by adding the cream mixture to the bottom of a jar, then layer in cake, add a layer of fruit. Continue layering until your jar is filled, ending with a cream topping. The colors can resemble red, white and blue.
If not served immediately, keep in the fridge until ready to serve.