Description
This Summer Berry Cake is the perfect dessert to celebrate the season! With fluffy, light cake layers topped with a medley of fresh berries and a luscious whipped cream frosting, it’s a refreshing and vibrant treat for any occasion.
Ingredients
Scale
For the cake:
- 2 1/2 cups All-purpose flour
- 1 1/2 cups Granulated sugar
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 1 cup Unsalted butter (softened)
- 4 Large eggs
- 1 tsp Vanilla extract
- 1 cup Whole milk
- 1 tbsp Lemon zest (optional, for added flavor)
For the whipped cream frosting:
- 2 cups Heavy cream
- 1/2 cup Powdered sugar
- 1 tsp Vanilla extract
For the berry topping:
- 1 1/2 cups Fresh strawberries (sliced)
- 1 cup Fresh blueberries
- 1 cup Fresh raspberries
- 1 tbsp Sugar (optional, for macerating berries)
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Make the cake batter: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a large bowl, beat the softened butter with an electric mixer on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest (if using).
- Add the dry ingredients and milk: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Bake the cake layers: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the whipped cream frosting: In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overbeat, as it can turn into butter.
- Macerate the berries (optional): To enhance the sweetness of the berries, you can macerate them. In a bowl, toss the sliced strawberries, blueberries, and raspberries with 1 tablespoon of sugar. Let them sit for about 15 minutes to release their juices.
- Assemble the cake: Place one cooled cake layer on a serving plate. Spread a layer of whipped cream frosting over the top. Add a portion of the macerated berries, layering them evenly on top of the frosting. Place the second cake layer on top and gently press down.
- Frost the cake: Frost the top and sides of the cake with the remaining whipped cream frosting. Decorate the top with the remaining macerated berries, arranging them in a beautiful pattern.
- Serve: Slice and enjoy the fresh, light, and sweet flavors of your Summer Berry Cake!
Notes
- You can use any fresh berries you like for this cake. Try a mix of blackberries, strawberries, raspberries, and blueberries for a vibrant color combination.
- If you don’t want the frosting to be too sweet, you can reduce the powdered sugar to taste.
- The cake can be made ahead of time and stored in the fridge for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 115mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0 g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg