Inspired by the love of tradition and fresh, local ingredients, this Fresh Berry Cake combines layers of moist vanilla cake, fluffy whipped cream, and an abundance of vibrant berries.
Perfect for a celebration or just because—it’s a taste of community and quality in every bite.
Ingredients
For the cake:
- 2 ½ cups (315 g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp kosher salt
- ¾ cup (170 g) unsalted butter, softened
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs
- 1 tbsp (15 ml) vanilla extract
- 1 cup (240 ml) whole milk
For the whipped cream:
- 2 cups (480 ml) heavy whipping cream, chilled
- ⅓ cup (40 g) powdered sugar
- 1 tsp vanilla extract
For the berry filling:
- 1 cup (200 g) fresh strawberries, hulled and sliced
- 1 cup (200 g) fresh blueberries
- ½ cup (100 g) fresh raspberries
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (25 g) granulated sugar
Optional garnish:
- Extra berries and mint leaves
Instructions
Step 1: Preheat oven to 350°F (177°C). Grease and flour two 8-inch (20-cm) round cake pans.
Mix flour, baking powder, and salt in a bowl.
Step 2: In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
Alternate adding dry ingredients and milk, starting and ending with dry ingredients.
Step 3: Divide batter between pans and smooth tops. Bake for 25–30 minutes or until a toothpick comes out clean.
Cool completely on wire racks.
Step 4: Toss berries with lemon juice and sugar. Let sit for 10 minutes to macerate.
Step 5: Beat chilled cream, powdered sugar, and vanilla until stiff peaks form.
Step 6: Place one cake layer on a plate. Spread whipped cream, then layer with half the macerated berries.
Repeat with the second cake layer. Top with more cream and berries.
Garnish with extra berries and mint if desired. Chill for 1 hour before serving.
Frequently Asked Questions (FAQs)
1. Can I use frozen berries?
Yes, but thaw and drain them first to avoid extra liquid in the cake.
2. How do I store the cake?
Store it covered in the refrigerator for up to 3 days.
3. Can I make the cake layers in advance?
Absolutely! Bake them a day ahead and store them wrapped at room temperature.
4. Can I substitute whipped cream with frosting?
Yes, cream cheese or mascarpone frosting would pair well with the berries.
5. Can I make this gluten-free?
Use a 1:1 gluten-free flour blend for a great alternative.
Fresh Berry Cake
Ingredients
For the cake:
- 2 ½ cups all-purpose flour 315 g
- 2 ½ tsp baking powder
- ½ tsp kosher salt
- ¾ cup unsalted butter, softened 170 g
- 1 ¾ cups granulated sugar 350 g
- 4 large eggs
- 1 tbsp vanilla extract 15 ml
- 1 cup whole milk 240 ml
For the whipped cream:
- 2 cups heavy whipping cream, chilled 480 ml
- ⅓ cup powdered sugar 40 g
- 1 tsp vanilla extract
For the berry filling:
- 1 cup fresh strawberries, hulled and sliced 200 g
- 1 cup fresh blueberries 200 g
- ½ cup fresh raspberries 100 g
- 1 tbsp lemon juice 15 ml
- 2 tbsp granulated sugar 25 g
Optional garnish:
- Extra berries and mint leaves
Instructions
- Preheat oven to 350°F (177°C). Grease and flour two 8-inch (20-cm) round cake pans. Mix flour, baking powder, and salt in a bowl.
- In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
- Alternate adding dry ingredients and milk, starting and ending with dry ingredients.
- Divide batter between pans and smooth tops. Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely on wire racks.
- Toss berries with lemon juice and sugar. Let sit for 10 minutes to macerate.
- Beat chilled cream, powdered sugar, and vanilla until stiff peaks form.
- Place one cake layer on a plate. Spread whipped cream, then layer with half the macerated berries.
- Repeat with the second cake layer. Top with more cream and berries. Garnish with extra berries and mint if desired. Chill for 1 hour before serving.
