Description
This whipped cream juicy berries cake recipe is the ultimate summer dessert. Light sponge cake layers are paired with fresh berries and fluffy homemade whipped cream for a refreshing treat that’s easy to make and stunning to serve.
Ingredients
3 large eggs
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon vanilla extract
1 pinch salt
1 1/2 cups heavy cream
1/4 cup powdered sugar
2 cups mixed fresh berries
1 teaspoon lemon zest (optional)
Instructions
1. Preheat the oven to 350°F and line a round cake pan with parchment paper.
2. In a large bowl, beat the eggs and granulated sugar until light and fluffy, about 8–10 minutes.
3. Gently fold in the sifted flour, salt, and vanilla extract until just combined.
4. Pour the batter into the prepared pan and bake for 20 minutes, or until golden and springy. Let cool completely.
5. Rinse and slice the berries. If desired, toss with a teaspoon of sugar and let them macerate to draw out juices.
6. Whip the heavy cream with powdered sugar and vanilla in a cold bowl until soft peaks form. Add lemon zest if using.
7. Slice the cooled cake horizontally to create two layers.
8. Spread whipped cream on the bottom layer, add a generous layer of berries, and place the top layer over it.
9. Cover the cake with more whipped cream and decorate with remaining berries.
10. Chill for at least 30 minutes before serving.
Notes
This cake tastes even better after chilling for a few hours.
You can substitute the flour with cake flour for an even lighter sponge.
Frozen berries can be used, but be sure to thaw and drain excess liquid.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 55mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg