Raspberry Peach Cream Cake
A refreshing dessert perfect for summer gatherings, featuring a fluffy sponge base topped with strawberry cream, juicy peach layers, and whipped cream.
Ingredients
For the Sponge Cake Base
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Strawberry Cream Layer
- 1 cup strawberry puree
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon gelatin (optional for stability)
For the Peach Layer
- 1½ cups diced fresh or canned peaches Use fresh for best flavor, canned is an option.
- 2 tablespoons sugar Optional if using fresh peaches.
For the Whipped Cream Topping
- 1½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Garnish
- Fresh raspberries
- Peach slices
- Mint leaves (optional)
- Powdered sugar for dusting
Instructions
Bake the Sponge Cake
- Preheat your oven to 350°F (175°C) and grease an 8-inch square pan.
- In a bowl, beat the eggs and sugar until the mixture becomes light and fluffy. Add the vanilla extract.
- In another bowl, mix flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture.
- Pour the batter into the pan and bake for 18–22 minutes until lightly golden. Let the cake cool completely.
Prepare the Strawberry Cream Layer
- Whip the heavy cream with powdered sugar until soft peaks form.
- Slowly fold in the strawberry puree to create a light pink strawberry cream.
- If you want a firmer mousse layer, dissolve gelatin in warm water and mix it into the cream.
- Spread the strawberry cream evenly over the cooled sponge cake.
Add the Peach Layer
- Spread diced peaches evenly over the strawberry cream layer.
- Press them gently so they settle into the cream.
Prepare the Whipped Cream Topping
- Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread this fluffy whipped cream layer over the peaches.
- Use a spatula to create a soft textured finish.
Decorate the Cake
- Top the cake with fresh raspberries, peach slices, and mint leaves.
- Lightly dust powdered sugar over the top for an elegant look.
Notes
Chill the cake for 2–3 hours before serving for the best texture. Use ripe peaches for the best flavor. Fresh raspberries add a bright tart contrast to the sweet cream.