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Fresh Berry Cake

This recipe combines layers of moist vanilla cake, fluffy whipped cream, and an abundance of vibrant berries.
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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.