Easy Fresh Berry Cream Cake Recipe – Simple Recipe Ever: This delicious Fresh Berry Cream Cake recipe is full of the bright tastes of summer. This cake is a real celebration of the season. It’s full of the sweetness of ripe berries and the richness of whipped cream.
Easy Fresh Berry Cream Cake Recipe – Simple Recipe Ever
This recipe will make you feel like summer, whether you’re having a barbecue in your backyard, a picnic in the park, or just want to eat something tasty. Come with me as I walk you through the steps of making this delicious dessert. I’ll also give you some helpful tips, nutritional information, and extra notes to make baking easier.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups mixed fresh berries (such as strawberries, blueberries, raspberries, blackberries)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Fresh mint leaves (for garnish, optional)
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Instructions
Warm the oven up to 175°F (350°F). If you want to make it easy to take out, grease and flour a 9-inch round cake pan or line it with parchment paper.
Whisk the flour, sugar, baking powder, baking soda, and salt together in a medium-sized bowl until everything is well mixed.
Place the softened butter and eggs in a different big bowl. Beat them together until they are light and fluffy.
Mix the sour cream and vanilla flavor into the butter until the mixture is smooth and creamy. Slowly add the dry ingredients to the wet ones and mix them together until they are just mixed.
Be careful not to mix too much. Add 1 cup of mixed fresh berries slowly to the batter. Set aside the rest of the berries to decorate. When the cake pan is ready, pour the batter into it and spread it out evenly.
In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean.
From there, take the cake out of the oven and let it cool all the way down on a wire rack in the pan.
Make the whipped cream topping while the cake cools. Whip the heavy cream and powdered sugar together in a bowl that has been chilled until stiff peaks form.
With care, take the cake out of the pan and put it on a serving plate or cake stand once it has cooled.
Make circles with a spatula to add some style to the whipped cream that you spread over the top of the cake.
If you want, you can decorate the top of the cake with the rest of the mixed fresh berries and fresh mint leaves.
Cut the Fresh Berry Cream Cake into pieces and serve it. Each bite will taste like summer.
Tips for RecipeÂ
For the best taste and freshness, use berries that are ripe and in season. You can use Greek yogurt instead of sour cream if you’d like a lighter cake.
Don’t mix the batter too much if you don’t want the cake to be thick. For a bit of class, you could layer the cake with whipped cream and berries to make it look beautiful.
Notes
The whipped cream filling may get soft over time, so this cake is best eaten the day it is made. Any extras can be kept in the fridge for up to two days with a tight lid.
You can make this dish your own by adding almond extract or lemon zest to make the flavors stronger.
