Berry Shortcake Bundt

1. Preheat oven to 325°F (170°C). Place a heatproof wire rack directly on oven rack, creating a sturdy, metal, cross-hatched surface to help keep pan level.

2. In the bowl of a stand mixer, stir coconut oil by hand until smooth and softened. Add butter and granulated sugar; using the paddle attachment, beat at medium-low speed just until combined. Increase mixer speed to medium, and beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla bean paste. (Mixture may look a little broken, but batter will come together.)

3. In a medium bowl, whisk together flour, cardamom, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition and stopping to scrape sides of bowl.

4. Using a pastry brush, brush a 12-cup Bundt pan* evenly with coconut oil, spreading into an even layer; dust inside of pan with flour, shaking out excess. Spoon batter into prepared pan, smoothing top. Firmly tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles.

5. Bake for 40 minutes. Rotate pan, and bake until a wooden pick inserted near center comes out clean and an instant-read thermometer inserted near center registers 200°F (93°C), 8 to 15 minutes more, loosely covering with foil during last 5 minutes of baking to prevent excess browning, if necessary. Let cool in pan for 15 minutes. Using a small offset spatula, gently loosen center of cake. Invert cake onto a wire rack, and let cool completely.

6. Level bottom of cooled cake, if desired. Place cake, cut side down, on a cutting board or a sheet of parchment paper. Using a serrated knife or a cake leveler, cut Bundt cake in half horizontally. Carefully remove and set aside top half. Transfer bottom half to a serving plate; brush Orange Simple Syrup on cut side of bottom half until mixture is used up. Spoon and spread Vanilla Whipped Filling onto bottom half; top with Mixed Berry Sauce. Place top half of cake, cut side down, on top of sauce, making sure to align design. Garnish with confectioners’ sugar and berries, if desired.

Orange Simple Syrup

1. In a small saucepan, heat sugar and 3 tablespoons (45 grams) water over medium heat, stirring frequently, until sugar dissolves. Remove from heat; stir in liqueur. Let cool to room temperature before using. *We used Grand Marnier. Fresh orange juice may be used instead, if desired, in the Orange Simple Syrup as well as in the Mixed Berry Sauce.

Vanilla Whipped Filling

1. In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese and sugar at medium speed until smooth and well combined, about 1 minute, stopping to scrape sides of bowl. Reduce mixer speed to medium-low; gradually add one-third of cold cream, vanilla bean paste, and salt, beating until smooth and stopping to scrape sides of bowl. Gradually add remaining cold cream; increase mixer speed to medium, and beat until thickened and stiff peaks form. (Whip by hand toward end, if necessary, but do not overmix.) Use immediately.

Berry Sauce

1. In a medium saucepan, whisk together sugar, cornstarch, and salt. Stir in ⅓ cup (80 grams) water until well combined; stir in ⅔ cup (100 grams) strawberries and ⅓ cup (65 grams) raspberries. Bring to a boil over medium heat, stirring frequently; cook until thickened, some berries have broken down, and an instant-read thermometer registers 200°F (93°C), about 4 minutes. Stir in blueberries, liqueur, remaining ⅔ cup (100 grams) strawberries, and remaining ⅓ cup (65 grams) raspberries. Remove from heat; transfer to a medium bowl, and let cool completely.