2cupsfresh berriesI used blackberries and blueberries
Instructions
Preheat the oven to 400 degrees. Lightly grease and flour large jumbo muffin tins and set aside.
Beat the butter until light and creamy. Add the sugar and mix well. Add the eggs in one at a time, followed by the vanilla and buttermilk.
In a separate bowl, whisk the dry ingredients together, then add to the wet ingredients. Do not over mix.
Fill the muffin tin ⅔ full and add 1 - 2 tablespoons of berry sauce. Use a toothpick to swirl the sauce.
Bake the cakes for about 20 - 25 minutes, or until they are golden brown and a toothpick comes out clean. Allow the cakes to rest in the tin for 5 minutes before taking out to cool on a wire rack.
As the cakes cool, beat the whipping cream on high for about 5 minutes, or until it thickens and forms peaks. Add in the sugar and vanilla.
Cut each cake in half. Put a generous layer of whipped cream on the bottom later and top with berries. Place the top half of the cake back on and layer with the whipped cream and more berries.
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