Berries and Cream Cake

This berries and cream cake features a moist vanilla cake, lightly sweetened whipped cream and fresh berries for a delicious dessert that's not too sweet and looks absolutely beautiful. It's simple, elegant and perfect for summer.

Prep Time45

Cook Time45

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: Berries and Cream Cake

Servings: slices

Author: Fiona Dowling

Equipment

9-inch (23 cm) springform pan or 9-inch cake pan with 2-inch sides

Ingredients

Vanilla Cake

2 cups all-purpose flour (250 grams)
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsalted butter (168 grams) softened but not starting to melt
1 1/4 cups granulated sugar (250 grams)
2 teaspoons vanilla extract
1 tablespoon vegetable oil (15 ml) or canola oil
3 large egg whites room temperature
1 cup whole milk (240 ml) room temperature

Whipped Cream

1 cup whipping cream (240 ml) cold, from the fridge - 33-35% MF
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Berries

2 cups fresh berries (about 250 grams - depending on your berries)

Instructions

Vanilla Cake

Preheat the oven to 340F (170C). Wrap the outside of a 9-inch (23 cm) springform pan with aluminum foil (you do not have to do this if using a 9-inch cake pan with 2 inch sides). Lightly grease the bottom and sides, then dust with flour.
In a medium bowl sift together the flour, baking powder and salt. Whisk together for about 10 seconds. Set aside.
In a large bowl beat together the butter and sugar until fluffy and no lumps of butter remain (about 2 minutes).
Mix the vanilla extract and oil into the butter mixture.
Beat the egg whites into the butter mixture one at a time. Turn off the mixer and scrape down the sides and bottom of the bowl after mixing in each egg white.
With the mixer on a low speed, beat about 1/3 of the flour mixture into the butter mixture. Then beat in about 1/2 of the milk. Repeat the process with the rest of the flour mixture and milk, adding about 1/3 of the flour mixture at a time until all of the flour mixture and milk have been incorporated.
Pour the batter into the prepared pan and smooth the top. Bake in the middle of the preheated oven for about 45-50 minutes, or until an inserted toothpick comes out clean and the sides are starting to pull away from the pan. Check the cake around 40 minutes just in case. If you notice the top is starting to brown but the middle isn't close to being done yet then I recommend tenting a piece of aluminum foil over the top of the cake and continue baking.
Cool the cake for at least 20 minutes in the pan. Then carefully unclamp the outer ring of the spring form or invert and continue cooling on a wire rack.

Whipped Cream

Place a large bowl and the whisk attachment of your electric mixer in the fridge for at least 10 minutes before getting started (keep the cream in the fridge).
Add the cream, powdered sugar and vanilla to a the large bowl and beat with the whisk attachment of your electric mixer, starting on a medium low speed and gradually increasing to a medium speed. Whip until medium peaks form. The whipped cream should be sturdy, but not starting to curdle.
If your cream has started to curdle, fold in a little extra whipping cream using a rubber spatula. I add 1 tablespoon at a time.

Serving

Ensure that the cake has fully cooled and transfer to the plate or cake stand that you plan to serve it on.
Top with the whipped cream. Then decorate with fresh berries.

Notes

Storage: Store leftovers in an airtight container in the fridge.
Nutrition: Nutrition details are an estimate only and based on one slice with whipped cream and berries, assuming that the cake is sliced into 10 uniform pieces.

Nutrition