I like to fix this fresh and fruity dessert when the weather turns warm and bright berries start making an appearance at the grocery store. The butter cake can be used with almost any kind of fruit you like--I make this one for July 4th or for any spring or summer picnic. Keep the cake in a cooler or the fridge until ready to serve as the creamy filling tends to melt in the heat! —BeijingRose
Make your Creamy Topping first: Mix all ingredients and blend well with an electric mixer, then cover the bowl and place in the fridge to let it set.
Butter Cake Layers will require 3 cake pans (8 or 9 in. round). I like to use Baker's Joy to spray them because the cakes will pop out easily. If you dont' have it, then spray the pans with Butter Pam, sprinkle lightly with a little flour until the bottom and sides are covered. Preheat oven to 325.
Mix the sugar and butter together until creamy. Add the buttermilk, extract, eggs and pinch of salt--blend until smooth. Set aside.
Mix the self-rising flour, and nutmeg. Make a well in the center and pour in the sugar-egg mix. Use a mixer to blend the batter until smooth, but DO NOT whip. Pour batter into the3 floured-buttered pans and bake about 20 minutes. Ovens are different and you will want to check to see if the cake is done--it should be golden on top and spring back lightly when touched. Do not overbake because it will dry out easily. When done, set the cakes on a rack to cool completely. If the layers are still warm the topping will melt!
Pick out a nice plate and place the first layer, spoon 13 the topping over it--drips down the side are fine. The topping should be thickened when cool. Layer 1/3 third of the berries and make sure they peek out at the edge, then top with the second and third layers and repeat. I like to gather the blueberries in the middle and surround them with strawberry halves. Be sure to store in the fridge or cooler until serving.