Description
A light and refreshing Summer Berry Cake featuring fluffy vanilla cake layers filled and frosted with whipped cream and fresh, macerated berries. Perfect for warm weather gatherings, this cake provides a sweet balance of creamy texture and fruity brightness.
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 cup Whole milk
- 1 tbsp Lemon zest (optional, for added flavor)
Whipped Cream Frosting
- 2 cups Heavy cream
- 1/2 cup Powdered sugar
- 1 tsp Vanilla extract
Berries and 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 to prevent sticking and ensure even baking.
- Make the Cake Batter: In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a large bowl, beat the softened unsalted butter using an electric mixer on medium speed until light and fluffy. Add the eggs one at a time, beating well after each. Stir in vanilla extract and optional lemon zest for a bright flavor.
- Add Dry Ingredients and Milk: Gradually incorporate the dry ingredients into the butter mixture in three additions, alternating with the whole milk. Start and finish with the dry ingredients, mixing until just combined to avoid overworking the batter.
- Bake the Cake Layers: Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them 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 together until stiff peaks form. Take care not to overbeat as the cream may turn into butter.
- Macerate the Berries (Optional): Combine sliced strawberries, blueberries, and raspberries in a bowl. Toss them with 1 tablespoon of sugar and let sit for about 15 minutes to release their natural juices and enhance sweetness.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous layer of whipped cream frosting over it. Layer half of the macerated berries evenly on top of the frosting. Then place the second cake layer on top and gently press down to secure.
- Frost the Cake: Cover the top and sides of the cake with the remaining whipped cream frosting. Decorate the top with the remaining macerated berries, arranging them attractively to enhance presentation.
- Serve: Slice and enjoy the fresh, summery flavors of your Summer Berry Cake, perfect for any festive occasion.
Notes
- For best results, use fresh, ripe berries for natural sweetness and flavor.
- Letting the cake layers cool completely before frosting prevents the whipped cream from melting.
- Optional lemon zest adds a subtle citrus note but can be omitted if preferred.
- Macerating berries enhances their sweetness and juiciness but can be skipped if you prefer firmer berries in the cake.
- Store leftover cake refrigerated and consume within 2 days for optimal freshness.
