Description
A light and refreshing Summer Berry Cake featuring moist layers of vanilla cake filled and frosted with luscious whipped cream and a medley of fresh macerated berries. Perfect for warm weather celebrations, this cake combines the vibrant flavors of strawberries, blueberries, and raspberries with a delicate lemon zest-infused vanilla sponge.
Ingredients
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 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
Berries
- 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.
- 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 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 optional lemon zest for added flavor.
- Add the dry ingredients and milk: Gradually incorporate the dry ingredients to the butter mixture in three additions, alternating with the whole milk. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing.
- Bake the cake layers: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula for even baking. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the whipped cream frosting: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Take care not to overbeat, as it can turn into butter.
- Macerate the berries (optional): To enhance the berries’ sweetness, toss the sliced strawberries, blueberries, and raspberries with 1 tablespoon of sugar. Let them sit for about 15 minutes to release their juices and intensify flavor.
- Assemble the cake: Place one cooled cake layer onto your serving plate. Spread a generous layer of whipped cream frosting over the top. Evenly distribute a portion of the macerated berries on top of the frosting. Place the second cake layer on top and gently press down to secure.
- Frost the cake: Use the remaining whipped cream frosting to cover the top and sides of the cake smoothly. Decorate the top with the remaining macerated berries arranged attractively for a beautiful finish.
- Serve: Slice the cake and enjoy the fresh, light, and sweet flavors, perfect for summer gatherings or anytime you want a delightful berry-infused dessert.
Notes
- You can substitute heavy cream with whipping cream but achieve stiffer peaks faster with heavy cream.
- Lemon zest is optional but adds a refreshing citrus depth to the cake flavor.
- If you prefer, non-dairy milk alternatives can be used but may slightly alter texture.
- Macerating the berries enhances their sweetness and juiciness but can be omitted for a fresher, firmer fruit texture.
- Make sure the butter and eggs are at room temperature to ensure a smooth batter and proper aeration.
