Name: Berry Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: British
Ingredients: 350g self-raising flour; 400g caster sugar; 500g unsalted butter, softened; 6 medium eggs; 400g mixed summer berries (blackberries, raspberries, blueberries); 300g fresh berries (for topping); 3 tbsp berry coulis (plus extra for garnish); 400g icing sugar (for frosting or dusting); Fresh strawberries and fruit coulis, optional for decoration

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This vibrant and airy Summer Berry Cake features layers of buttery sponge, fresh whipped cream, and a medley of sweet, juicy berries. Topped with a glossy berry coulis and a cascade of seasonal fruit, it’s the ultimate centerpiece for any warm-weather celebration. Perfect for picnics, birthdays, or elegant afternoon teas, this cake is as beautiful as it is delicious.

Why You’ll Love This Recipe

Summer Berry Cake strikes the perfect balance between indulgence and freshness. The light sponge layers provide a tender base for the creamy, fruity filling, while the berry topping adds color, texture, and a naturally sweet-tart flavor. This recipe showcases seasonal ingredients, is easy to customize, and looks effortlessly impressive — ideal for both casual and formal occasions.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

self-raising flour
caster sugar
unsalted butter, softened
medium eggs

For the Filling & Topping:

mixed summer berries (blackberries, raspberries, blueberries)
fresh berries (for topping)
berry coulis (plus extra for garnish)
icing sugar (for frosting or dusting)
fresh strawberries and fruit coulis, optional for decoration

directions

Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large mixing bowl, cream together the softened butter and caster sugar until pale and fluffy.
Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
Gently fold in the self-raising flour until just incorporated, taking care not to overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 25–30 minutes, or until the cakes are golden and a toothpick inserted in the center comes out clean.
Cool the cakes in their pans for 10 minutes before transferring to wire racks to cool completely.
For the filling, whip together icing sugar and a small amount of butter or cream (optional) until light. Fold in 3 tablespoons of berry coulis and a portion of the mixed berries.
Place one cake layer on a serving plate and spread with the berry filling. Add a few whole berries for texture.
Place the second cake layer on top and gently press down. Top with the remaining fresh berries and drizzle with additional berry coulis.
Dust lightly with icing sugar and decorate with strawberries or additional coulis if desired. Serve chilled or at room temperature.

Servings and timing

Servings: 10 slices
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Calories: Approximately 420 kcal per slice

Variations

Lemon Twist: Add the zest of one lemon to the cake batter for a citrusy lift.
Cream Cheese Frosting: Replace the filling with a whipped cream cheese frosting for a tangier finish.
Almond Flavor: Substitute 50g of flour with ground almonds for a nutty flavor and moist texture.
Jam Layer: Spread a thin layer of berry jam along with the filling for added sweetness.
Gluten-Free: Use a gluten-free self-raising flour blend to accommodate dietary needs.

storage/reheating

Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. This cake is not suitable for freezing once assembled, though the baked sponge layers can be frozen (wrapped well) for up to 1 month before filling.

FAQs

Can I use frozen berries?

Yes, but thaw them first and drain excess liquid to avoid soggy layers.

What is berry coulis, and can I make it at home?

Berry coulis is a smooth sauce made from blended berries, sugar, and lemon juice. You can make it by simmering the ingredients, blending, and straining the mixture.

Can I make the cake layers in advance?

Yes, bake the sponge layers up to 2 days ahead. Store them wrapped in cling film at room temperature or freeze for longer storage.

How do I prevent the berries from sinking into the cake?

This recipe places berries in the filling, not the batter. If adding to batter, toss them in a little flour before folding in.

What kind of berries work best?

Raspberries, blueberries, blackberries, and strawberries are ideal. Use the ripest, freshest berries available for best flavor.

Is this cake too sweet?

The balance of the tart berries and lightly sweet sponge keeps it well-rounded. Adjust the icing sugar to your taste if needed.

Can I use whipped cream instead of the sugar-based filling?

Yes, whipped cream or stabilized whipped cream makes a lovely light filling, especially for summer.

How do I get even cake layers?

Weigh the batter when dividing between pans and level it out before baking.

What if I don’t have self-raising flour?

Use all-purpose flour and add 2 teaspoons of baking powder per 150g flour.

Is this suitable for a birthday cake?

Absolutely. Add candles or decorative elements for a festive, seasonal birthday treat.

Conclusion

Summer Berry Cake is a stunning, fruit-filled dessert that captures the essence of the season. With its fluffy sponge, fresh berry filling, and vibrant topping, it’s both a feast for the eyes and the palate. Whether you’re hosting a garden party or looking for a showstopping dessert, this cake delivers freshness, beauty, and indulgent flavor in every slice.

Berry Cake

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Author: Mia
Total Time: 50 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

This vibrant and airy summer berry cake features layers of buttery sponge, fresh whipped cream, and a medley of sweet, juicy berries. Finished with a glossy berry coulis and a cascade of seasonal fruits, it’s the ultimate centerpiece for any warm-weather celebration.

Instructions

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a large bowl, cream together the butter and caster sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Gently fold in the self-raising flour until just combined.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes or until golden and a toothpick inserted into the center comes out clean. Let cool completely on wire racks.
For the filling, optionally whip a bit of butter or cream with icing sugar until fluffy, then fold in berry coulis and some fresh berries.
Spread the filling between the cooled cake layers, adding a few whole berries for texture.
Top the cake with remaining fresh berries and a drizzle of fruit coulis.
Dust lightly with icing sugar before serving. Decorate with strawberries and additional coulis if desired.