Imagine a dessert that captures the essence of a perfect summer day - light, fluffy, and bursting with fresh berry goodness! This Fresh Berry Cream Cake is not just a recipe; it's a delightful experience that transforms simple ingredients into a spectacular dessert that will have everyone asking for seconds. Whether you're hosting a family gathering, a summer party, or just craving something sweet and elegant, this cake promises to be your new go-to dessert that looks like it came straight from a professional bakery.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter
- 1 cup milk
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 2 cups mixed fresh berries
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and lightly dust with flour to prevent sticking.
- In a large mixing bowl, cream together the unsalted butter and sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, sift together the all-purpose flour and baking powder to ensure no lumps remain.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, whip the heavy cream with powdered sugar until stiff peaks form.
- Gently wash and pat dry the mixed fresh berries.
- Once the cake is completely cooled, spread the whipped cream evenly over the top.
- Arrange the fresh berries decoratively on top of the whipped cream.
- Refrigerate the cake for at least 30 minutes before serving to allow the cream to set.
- Slice and serve chilled, garnishing with additional berries if desired.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined to keep the cake tender and light.
- Berry Selection: Use a mix of fresh berries at peak ripeness for the most vibrant flavor and visual appeal.
- Cream Whipping Hack: Chill your mixing bowl and whisk/beaters before whipping cream for faster and fluffier results.
- Cooling is Crucial: Allow the cake to cool completely before adding whipped cream to prevent melting and maintain structural integrity.
- Make Ahead: This cake can be prepared a day in advance and stored in the refrigerator, making it perfect for entertaining.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 7g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 110mg
