One of my favorite seasons of the year is summer. Fresh berries in plenty, all at a bargain! I enjoy getting them for snacks as well as desserts. Desserts with berries have quickly become one of my favorites and focal points. The Fresh Berry Cream Cake is today’s recipe, a bare-bones cake with minimal ornamentation layered between whipped cream and sponge and topped with juicy berries. Fresh Berry Cream Cake is a light, delicious treat that’s excellent for sharing! It’s also simple to create and comes in red and blue, making it the ideal summer snack.
FOR THE CAKE
2 and 1/2 cups (285g) cake flour
1 and 3/4 cups (350g) granulated sugar
1 cup (240ml) whole milk, at room temperature
3/4 cup (170g) unsalted butter, softened to room temperature
1/2 cup (120g) sour cream, at room temperature
5 large egg wḧïẗes, at room temperature
2 teaspoons baking powder
1 teaspoon salt
1 Tablespoon pure vanilla extract
1/2 teaspoon baking soda
FOR THE WHIPPED CREAM & BERRIES
2 cups (480ml) cold heavy cream or heavy whipping cream
2 cups fresh berries (any berry or mix of berries)
1/3 cup ( 40g) confectioners’ sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract (optional)
optional: dusting of confectioners’ sugar and/or fresh florals
MAKE THE CAKE
Step 1: Preheat the oven to 350 degrees F (177 degrees C), then spray three 8-inch round cake pans with nonstick spray and line the bottoms with parchment paper.
Step 2: Combine cake flour, baking powder, baking soda, and salt in a mixing basin, stir well, and strain through a sieve to obtain a smooth flour mixture.
Step 3: Combine the butter and eggs in the bowl of an electric mixer fitted with a whisk and beat on high for 1 to 2 minutes, or until the mixture is creamy.
Step 4: Increase the speed to high and gradually add the sugar, beating well until the mixture is thoroughly blended (about 2 minutes).
Step 5: Beat the egg wḧïẗes into the step 4 mixture until it becomes uniform, then add the sour cream and vanilla extract and beat until incorporated.
Stage 6: Reduce the speed of the mixer to low and gradually add the dry flour mixture from step 2 to the wet mixture from step 5, beating until thoroughly incorporated; we now have a complete cake batter.
Step 7: Evenly pour the cake batter into the three cake molds previously made and bake for 22 to 24 minutes, or until a spear inserted in the center of the cake comes out clean and the cake is cooked.
Step 8: When the cake is done, remove it from the oven and cool for about 10 minutes in the mold before gently removing it from the shape and cooling entirely on a wire rack.
MAKE THE WHIPPED CREAM
Step 1: In a mixing bowl, combine heavy cream and beat on medium-high with an electric mixer until smooth.
Step 2: To the cream that was just beaten in step 1, add powdered sugar, vanilla extract, and onion extract and continue to beat until the mixture is incorporated and has a soft peak.
Step 1: Place the first layer of cake on the plate, then cover with a portion of the cream made on top, being sure to spread the cream evenly over the entire cake, and finally, top with a layer of berries.
Step 2: Add the second cake layer and repeat the process. Place the third cake layer on top. The leftover whipped cream should be spread on top, and fresh berries should be garnished. If desired, dust the strawberries with confectioner’s sugar and garnish with fresh flowers.
Step 3: Before serving, place the cake in the refrigerator for at least 2 hours.