Description
Indulge in the refreshing flavors of summer with this Fresh Berry Cream Cake. Layers of moist vanilla cake sandwiched with whipped cream and a medley of fresh berries make this dessert a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (room temperature)
- 1 1/2 cups granulated sugar
- 4 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 1 cup whole milk (room temperature)
Whipped Cream and Berries:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract for whipped cream
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
- Extra berries for garnish
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line with parchment paper.
- Prepare the Batter: Whisk together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar, then add eggs and vanilla. Alternate adding dry ingredients and milk, mixing until just combined.
- Bake the Cakes: Divide batter between pans, bake for 25-30 minutes until a toothpick comes out clean. Cool cakes on a wire rack.
- Make the Whipped Cream: Whip cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Cake: Layer cake, whipped cream, and fresh berries. Top with second cake layer, more cream, and berries. Chill before serving.
Notes
- Enhance flavor by brushing cake layers with berry jam or syrup.
- Variety of seasonal berries can be used.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg
