Summer Berry Layer Cake
A delightful summer treat featuring tender layers of cake, fluffy whipped cream, and a mix of juicy fresh berries for a refreshing dessert that’s perfect for any celebration.
Ingredients
Cake Base Ingredients
- 2 cups All-purpose flour Use for the cake base
- 1.5 cups Granulated sugar Sweetens the cake
- 1 tablespoon Baking powder Helps cake rise
- 0.5 teaspoon Salt Enhances flavor
- 0.5 cup Unsalted butter Room temperature for easy mixing
- 3 large Eggs Adds richness
- 1 cup Milk Makes the batter smooth
- 1 teaspoon Vanilla extract For flavor
Frosting and Topping Ingredients
- 2 cups Whipping cream For frosting
- 2 cups Fresh berries (mixed) Strawberries, blueberries, raspberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your cake pans by lining the bottoms with parchment paper and greasing the sides.
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined then stir in the vanilla extract.
- Pour the batter evenly into the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Assembly
- Once the cakes are fully cooled, whip the cream until soft peaks form.
- Place one layer of cake on a serving plate and spread a layer of whipped cream on top, followed by a generous amount of mixed fresh berries.
- Repeat with the second layer of cake, more whipped cream, and berries. Top with the final layer of cake.
- Finish by covering the entire cake with the remaining whipped cream and decorate with more fresh berries and optional garnishes like edible flowers or mint.
Notes
This cake can be made ahead of time. Bake the layers the night before and assemble with cream and berries a few hours before serving for freshness. For size variations, this recipe can also be scaled down to a 6-inch cake.