Description
This delightful berry cake is topped with a luscious whipped cream frosting and a colorful array of fresh berries.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup milk (whole or 2%)
- 1/2 cup unsalted butter (melted)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup heavy cream (cold)
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup blueberries
- 1 cup strawberries (sliced)
- 1 cup raspberries
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper.
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, melted butter, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- In a mixing bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Add powdered sugar and vanilla extract, and continue to beat until stiff peaks form.
- Once the cake is cool, spread the whipped frosting evenly over the top.
- Arrange the blueberries in the top left corner to create a rectangle.
- Use the sliced strawberries and raspberries to create stripes across the cake.
- Chill the cake for at least 30 minutes before serving.
Notes
- This cake can be stored in the refrigerator for up to 3 days.
- Feel free to mix in other berries if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg