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This summer berry cake is the ultimate way to bring a splash of sunshine to your table. With two fluffy layers packed with juicy berries, tangy berry coulis, and a fresh berry-studded buttercream, it is a true celebration of summer fruit. Every bite bursts with flavor and color, and making it is pure fun. You will taste the difference of real fruit in every layer.
One summer my garden exploded with berries and this cake became my go to Thank you garden for the sweet supply This recipe always reminds me of family laughs around the backyard table with purple berry smiles
Ingredients
- Unsalted butter: gives the cake a soft richness Use the best butter you can for creaminess
- Caster sugar: keeps the crumb light and fluffy Look for super fine sugar for best dissolve
- Self raising flour: yields a lofty texture Make sure it is fresh for a good rise
- Medium eggs: help bind and add richness Choose free range for bright yolks
- Summer berries: bring bursts of juiciness Use a combination for color and tang Wash and gently pat dry
- Extra summer berries for the coulis: deepen berry flavor Pick ripe fragrant berries
- Icing sugar in buttercream: makes a dreamy smooth frosting Sift before using for no lumps
- Fresh strawberries raspberries blackberries blueberries and red currants for topping: choose plump and shiny ones
- Fruit coulis: gives a tangy berry boost on top
Step by Step Instructions
- Prep and Line the Pans:
- Make sure your oven is preheated to 180C for standard or 160C for fan. Line two deep 20cm tins with parchment to prevent sticking even up the sides.
- Make the Cake Batter:
- In a large bowl combine soft butter caster sugar self raising flour and eggs. Beat until batter is smooth and pale. You can either whip all at once or cream butter and sugar then add flour and eggs for extra loft.
- Add the Berries:
- Gently fold in your mixed summer berries being careful not to squash them. Try to distribute berries evenly so every bite is full of fruit.
- Bake the Cakes:
- Divide the batter between the pans and level with a spatula. Bake for 40 to 45 minutes until golden and risen. Because of juicy berries sometimes it needs a bit longer. The top should spring back and a skewer must come out clean.
- Cool the Cakes:
- Let the cakes cool in their pans for at least 20 minutes. Lift out carefully and cool completely on a wire rack. Keeping the parchment underneath helps prevent breaking since the berries make the cake tender.
- Make the Berry Coulis:
- While the cakes cool prepare the coulis. Combine chopped berries and caster sugar in a saucepan on medium heat. Stir so sugar melts and berries release juices. Cook to soft then mash gently. Blend for a smoother finish and strain out any seeds. Let it cool fully in the fridge.
- Whip the Buttercream:
- Beat room temperature butter until airy and very soft. Gradually add icing sugar and continue to whip. Pour in a few tablespoons of cooled berry coulis and beat until you have a pale pink creamy spread.
- Assemble the Cake:
- Place the first cake layer on your serving platter. Slather with half of the berry buttercream. Top with the second cake and coat with the rest of the frosting. Scatter a generous mix of fresh berries and drizzle on extra coulis for a perfect finish.
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I am always wowed by blackberries in this cake because their tartness perks up the sweetness beautifully My little niece once helped scatter berries on top and called it her masterpiece now she thinks every cake needs this cake’s berry crown
Storage Tips
This cake keeps best in the fridge because of the fresh fruit layers. After decorating cover it well with plastic wrap or store in an airtight container to prevent drying. Let slices come to room temperature before eating for the softest texture. The cake stays good for up to two days refrigerated.
Ingredient Substitutions
Feel free to swap in whatever berries look best at the market Blackberries strawberries blueberries and raspberries all work well If you are short on time you can use a store bought berry coulis for the frosting and topping Frozen berries can be used but be prepared for longer bake times and slightly wetter crumbs.
Serving Suggestions
Serve this cake at garden parties or picnics with glasses of lemonade or sparkling wine For added wow add edible flowers or mint leaves on top Slices are wonderful with a scoop of vanilla ice cream for a true summertime treat.
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Cultural and Historical Context
Fruit studded cakes like this one have long been traditional summer desserts in Europe capturing the spirit of berry season while celebrating gatherings with family and friends The simple sponge cake style can be traced back to classic British and French patisserie traditions where local fruit gets showcased at its peak.
Recipe FAQs
- → How can I prevent the berries from sinking in the batter?
Toss berries lightly with a spoonful of flour before folding them into the batter. This helps keep them suspended during baking.
- → Can I use frozen berries instead of fresh?
Yes, but frozen berries tend to release extra moisture, so the baking time may increase. Ensure berries are well-drained before adding.
- → How long will the finished cake stay fresh?
Due to the fresh fruit, store the cake in the fridge and enjoy within 2-3 days for best texture and flavor.
- → Can I use shop-bought coulis?
Absolutely—store-bought fruit coulis is a great time-saver and blends wonderfully into the buttercream and for drizzling on top.
- → Why should the cake cool fully before assembling?
Cooling prevents melted buttercream and soggy layers, helping the cake assemble neatly and hold its shape.
- → Are there alternative fruit choices?
You can use any combination of berries you prefer, including strawberries, raspberries, blackberries, blueberries, or currants.