Description
This Summer Berry Cake is a light, fluffy, and refreshing dessert perfect for warm weather gatherings. Featuring moist layers of vanilla sponge cake filled and frosted with rich whipped cream and topped with a medley of fresh berries, this cake offers a delightful balance of sweetness and tartness. The optional lemon zest and macerated berries add a burst of flavor, making it a show-stopping centerpiece for any celebration.
Ingredients
Scale
Cake Batter
- 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 tbsp Lemon zest (optional, for added flavor)
- 1 cup Whole milk
Whipped Cream Frosting
- 2 cups Heavy cream
- 1/2 cup Powdered sugar
- 1 tsp Vanilla extract
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
- Prepare the pans: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking and ensure easy removal of the cakes.
- Mix dry ingredients and cream butter: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. In a separate large bowl, beat the softened unsalted butter with an electric mixer on medium speed until light and fluffy, creating an airy base for the cake.
- Add eggs and flavorings: Beat in the eggs one at a time, mixing well after each addition for a smooth batter. Stir in the vanilla extract and lemon zest (if using) to infuse the batter with subtle citrus and vanilla notes.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the butter mixture in three parts, alternating with the whole milk, beginning and ending with the dry ingredients. Mix gently until just combined to maintain a tender crumb.
- Bake the cakes: Divide the cake batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make whipped cream frosting: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form, taking care not to overbeat to avoid turning it into butter.
- Macerate the berries (optional): To boost the berries’ sweetness and juiciness, toss the sliced strawberries, blueberries, and raspberries with 1 tablespoon of sugar in a bowl. Let sit for about 15 minutes to release their juices and soften slightly.
- Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of whipped cream frosting over it, then evenly layer a portion of the macerated berries atop the frosting. Carefully place the second cake layer on top and press gently to adhere.
- Frost and decorate: Cover the top and sides of the entire cake with the remaining whipped cream frosting. Decorate the top with the remaining macerated berries, arranging them attractively.
- Serve: Slice the cake and enjoy its fresh, light, and sweet summer flavors, perfect for any festive occasion.
Notes
- For best results, ensure the butter is softened to room temperature before creaming.
- Lemon zest is optional but adds a lovely zing to the cake.
- Macerating berries is optional but enhances the sweetness and juiciness of the fruit topping.
- You can substitute heavy cream with whipping cream but ensure it has enough fat content to whip properly.
- Store leftovers covered in the refrigerator and consume within 2 days for maximum freshness.
- Bring the cake layers to room temperature before frosting if refrigerated to avoid melting the whipped cream.
