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.
Ingredients
Units
Scale
- 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
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.
Notes
- Use a mix of ripe, in-season berries for the best flavor and color.
- Let cakes cool fully before filling to avoid melting the filling.
- Chill the cake before slicing for neater presentation.
- Cake layers can be made in advance and frozen until ready to use.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 160 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 115 mg
