Easy Triple Fresh Berry Cake Recipe

0 Preheat the oven to 350°F (175°C). Grease one 9-inch round cake pan, line the bottom with parchment paper, and lightly grease or flour the sides.
1 If using strawberries, hull them and cut into small pieces similar in size to the blueberries and raspberries. In a small bowl, gently toss all the berries with 1 tablespoon of flour and set aside.
2 In a medium bowl, whisk together the flour, baking powder, and salt until well combined, then set aside.
3 In a large bowl, beat the butter and sugar together on medium speed for 2–3 minutes, until the mixture looks lighter in color and fluffy, scraping the bowl as needed.
4 Add the egg and egg white, mixing well after each addition, then add the vanilla extract or paste and mix until just combined.
5 Add the dry ingredients and milk to the butter mixture in alternating additions, starting and ending with the dry ingredients, mixing on low speed and stopping as soon as everything is combined.
6  Gently fold the floured berries into the batter using a spatula, being careful not to crush them or overmix.
7  Pour the batter into the prepared pan and smooth the top evenly, then bake for 40-50 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
8 Let the cake cool in the pan for 15 minutes, then remove it from the pan and transfer it to a wire rack to cool completely before frosting or serving.