Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Mother's Day Cake Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 8, 2021 Rate PRINT Share Close Photo: Bryan Gardner Servings: 16 Two sponge cakes are cut in half and layered with vanilla whipped cream and fresh berries for this four-tiered masterpiece that's just right for celebrating Mom. Ingredients 1 quart heavy cream ½ cup confectioners' sugar, sifted 1 vanilla bean, seeds scraped 2 recipes Yellow Sponge Cake 6 cups mixed fresh berries, such as strawberries (cut in half if large), blueberries, raspberries, and blackberries Directions In the bowl of an electric mixer fitted with the whisk attachment, combine cream, confectioners' sugar, and vanilla seeds. Starting on low speed and gradually increasing to medium-high, whip until stiff peaks form, about 2 minutes. Invert one cake onto a parchment-lined cutting board, then peel parchment from bottom of cake. Using a serrated knife, trim 1/4 inch from short sides of cake. Cut in half crosswise. Repeat with second cake. Place one cake half on a serving platter. Using an offset spatula, spread top with one-fourth of whipped cream; arrange one-fourth of berries over cream. Repeat process with remaining cake halves, cream, and berries. Refrigerate until ready to serve. To serve, cut cake in half lengthwise, then cut each half crosswise into 1 1/2-inch-thick slices. Rate It PRINT