Summer Berry Cake

This Summer Berry Cake is the perfect way to celebrate the warm months ahead. With a delightful mix of flavors and colors, it’s like a slice of sunshine on your plate! Picture this: a light, fluffy cake filled with juicy summer berries, all topped with smooth buttercream and an irresistible fruit coulis. You can already imagine the compliments pouring in when you serve this at your next family gathering or picnic. Not only does this cake taste fantastic, but it also looks stunning, making it a real centerpiece for any table. This recipe will walk you through the steps to create a delicious and beautiful Summer Berry Cake that your friends and family will love. Let’s get baking!

Why This Recipe Works

This Summer Berry Cake combines the sweetness of fresh, juicy berries with the rich, buttery flavor of a homemade cake. The light sponge holds up beautifully against the vibrant berry frosting and coulis, ensuring each bite is a burst of summer. The balance between the rich cake and tart berries creates an unforgettable taste experience that screams summer.

Why You’ll Love This Summer Berry Cake!

You’ll adore this Summer Berry Cake for its delightful blend of flavors and textures. It’s not just a dessert; it’s a centerpiece perfect for summer picnics, birthday celebrations, or simply a treat to enjoy with family and friends. Each slice offers a combination of lightness from the sponge cake and the refreshing zing of fresh berries. Moreover, it’s a fun project to do with kids or friends, adding to the joy of making it together.

Ingredients

• 1 ¼ cups unsalted butter, softened (300 g)
• 1 ½ cups caster sugar (300 g)
• 2 ¾ cups self-raising flour (350 g)
• 6 medium eggs
• 2 cups mixed summer berries (400 g) plus additional for decorating (300 g)
• ½ cup caster sugar for coulis (100 g)
• 1 cup unsalted butter, softened (200 g) for frosting
• 3 ½ cups icing sugar (400 g)
• 3-4 tablespoons fruit coulis
• Fresh strawberries, raspberries, blackberries, blueberries, and red currants

Baking the Summer Berry Cake

Preheat the Oven and Prepare the Pans

Start by preheating your oven to 350°F (180°C). If you have a fan oven, set it to 320°F (160°C). While that’s heating up, line two deep 8-inch (20 cm) round cake pans with parchment paper. This step helps with an easy removal later.

Mix the Cake Batter

In your stand mixer bowl (or a regular mixing bowl if you prefer), gather your softened butter, caster sugar, self-raising flour, and eggs. Beat these ingredients together until the mixture is smooth and fluffy. This is where the magic begins!

Fold in the Berries

Gently fold in those mixed summer berries. You want to make sure they’re evenly mixed into the batter without breaking them up too much. This will keep the berries intact, giving you those lovely bursts of flavor in every bite.

Bake the Cakes

Divide your cake batter evenly between the prepared tins. Place them in the preheated oven and bake for about 40-45 minutes. Keep checking, as the baking time may vary based on your oven and the moisture from the berries. A skewer inserted into the center should come out clean when the cakes are done.

Cool the Cakes

Once baked, remove the cakes from the oven. Let them cool in their pans for about 20-30 minutes. Afterward, carefully transfer them to a wire rack. Keeping the parchment paper on the bottom will help prevent breaking due to the added fruit moisture.

Making the Coulis

Prepare the Fruit

To make the coulis, start by preparing your summer berries. In a medium-sized pan, add the berries of your choice. If you decide to use strawberries, make sure to hull and halve or quarter them based on their size. This helps them cook evenly.

Cook and Strain the Coulis

Sprinkle the sugar over the berries and heat the mixture on medium heat. Stir frequently and mash the fruit as it softens. Once you see everything softening up, blend the mixture until smooth. Strain it through a sieve to capture any seeds or lumps. Allow the coulis to cool completely afterward. If you’re not using it right away, it can be stored in the refrigerator for up to four days.

Making the Buttercream

Beat the Butter

For the buttercream, take your room temperature, softened butter (but not spreadable) and beat it on high speed for a few minutes until it becomes smooth and creamy. This is crucial for a light buttercream.

Add Sugar and Coulis

Gradually add the icing sugar, ensuring you mix thoroughly until it’s all incorporated. Now, stir in your prepared fruit coulis and continue to beat until the buttercream achieves that smooth and fluffy texture you desire.

Assembling the Cake

Layer the Cake

Begin the assembly by placing the first layer of the cooled cake on a serving plate. Generously spread half of the buttercream over the top. Try to get it as even as possible for that beautiful finish.

Add the Second Layer

Carefully position the second layer on top. Apply the remaining buttercream over the top and sides of the cake. Don’t be shy! The more buttercream, the better!

Decorate with Berries

Now for the fun part! Top the cake with an assortment of fresh berries. Feel free to get creative here! Drizzle additional coulis over the top for that extra wow factor.

Serving Suggestions

This delightful Summer Berry Cake is perfect for serving at family gatherings, birthdays, or casual get-togethers. For an extra special touch, pair a slice with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the warm cake and cool toppings is pure bliss!

Tips for Success

• Room Temperature Butter: Ensure your butter is at room temperature to blend easily.
• Mix of Berries: Use a vibrant mix of berries for added flavor and color.
• Watch the Baking Time: Keep an eye on the cakes while baking, as moisture from the fruit may change the baking duration.

Variations

• If you want a twist, try substituting a different mix of seasonal fruits, like peaches or cherries.
• For a gluten-free option, simply replace self-raising flour with a gluten-free flour blend, making this delightful cake accessible to everyone!

Storage Tips

If you happen to have any leftover cake, store it in an airtight container at room temperature for 2-3 days. Alternatively, refrigerate it to keep it fresh longer.

FAQs

1. Can I use frozen berries for this cake?
Yes, frozen berries work, but be sure to thaw and drain them to avoid adding excess moisture to the batter.

2. What type of flour should I use?
Self-raising flour is best for lightness, but a gluten-free blend can also work fine for those who need it.

3. How do I know when the cake is done?
Insert a skewer into the center; it should come out clean without wet batter sticking to it.

4. Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance, wrap them tightly, and refrigerate until you’re ready to frost and serve.

5. How long does the coulis last?
Store any unused coulis in the fridge for up to 4 days. You can reheat it gently before using if desired.

This Summer Berry Cake is not just a dessert but a celebration of summer’s bounty. The bright flavors and beautiful presentation make it an instant favorite for any occasion. Whether enjoyed at a picnic or a cozy family dinner, this cake will surely bring smiles all around. Happy baking!

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