Summer Berry Cake (Printable Version)
A delicious two-layer cake filled with summer berries, finished with fruit buttercream and decorated with fresh seasonal fruits.
# Ingredients:
→ Cake Base
01 -
300g unsalted butter, softened
02 -
300g caster sugar
03 -
350g self-raising flour
04 -
6 medium eggs
05 -
400g mixed summer berries
→ Frosting
06 -
200g unsalted butter, softened
07 -
400g icing sugar
08 -
3-4 tablespoons fruit coulis
→ Berry Coulis
09 -
100g caster sugar
10 -
300g mixed berries
→ Decoration
11 -
Fresh strawberries
12 -
Fresh raspberries
13 -
Fresh blackberries
14 -
Fresh blueberries
15 -
Fresh red currants
# Steps:
01 -
Preheat the oven to 180°C and line two deep 8-inch round cake pans with parchment paper.
02 -
Mix softened butter, caster sugar, self-raising flour, and eggs until smooth and fluffy.
03 -
Fold in the mixed summer berries gently.
04 -
Divide the batter between the pans and bake for 40-45 minutes until a skewer comes out clean.
05 -
Cool the cakes in the pans for 20-30 minutes and then transfer to a wire rack.
06 -
Cook berries with sugar until soft, then blend and strain to create a smooth coulis.
07 -
Beat softened butter until creamy, gradually add icing sugar, then mix in the berry coulis until well combined.
08 -
Layer the cakes with buttercream frosting and decorate the top with fresh berries.
# Notes:
01 -
For best results, allow berries to reach room temperature before folding into the batter.
02 -
The cake can be made a day ahead and stored in an airtight container.