Ingredients
1
box Betty Crocker™ Gluten Free yellow cake mix
1/8
teaspoon ground nutmeg
1/2
cup cold butter or margarine
2/3
cup milk
2
teaspoons pure vanilla
2
eggs
6
cups mixed fresh berries (blueberries, raspberries, sliced strawberries)
1/2
cup granulated sugar
1 1/2
cups whipping cream
3
tablespoons gluten-free powdered sugar
Preparation
Heat oven to 375°F (350°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with cooking spray (without flour).
In large bowl, stir cake mix and nutmeg. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. In small bowl, whisk milk, vanilla and eggs; stir into crumb mixture until moistened. Spread in pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
Meanwhile, in another large bowl, stir together berries and granulated sugar; set aside to allow juices to form.
Cool cake on cooling rack 10 minutes. Run knife around edge of pan to loosen cake. Cool at least 10 minutes longer. In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high, beating just until soft peaks form.
Cut cake into 3 rows by 3 rows. Cut each piece horizontally in half. Spoon half of the berries and sweetened whipped cream over bottom cake pieces; cover with top cake pieces. Spoon remaining berries and whipped cream over cake.
