Description
A delightful dessert combining a light and fluffy cake with rich fresh cream and colorful fruits, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup strawberries, hulled and sliced
- 1 cup blueberries
- 1 cup kiwi, peeled and sliced
- 1/2 cup raspberries
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually alternate adding the dry ingredients and milk to the butter mixture. Mix until just combined.
- Pour the batter into the prepared pan, smooth the top, and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, whip the heavy cream until it begins to thicken.
- Add powdered sugar and vanilla extract, then continue whipping until soft peaks form.
- Spread a layer of fresh cream over the cooled cake’s top and sides.
- Arrange the fruit—strawberries, blueberries, kiwi, and raspberries—on top of the cake in a beautiful pattern.
Notes
Store leftovers in an airtight container in the refrigerator. Best enjoyed within 2-3 days. You can also use any fruits you like.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: cake, dessert, fresh fruit, cream, birthday cake