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Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (180°C) and line two deep 8-inch round cake pans with parchment paper.
- Mix softened butter, caster sugar, self-raising flour, and eggs until smooth and fluffy.
- Fold in the mixed summer berries gently.
- Divide the batter between the pans and bake for 40-45 minutes until a skewer comes out clean.
- Cool the cakes in the pans for 20-30 minutes and then transfer to a wire rack.
- Prepare the coulis by cooking berries with sugar, then blend and strain.
- For the buttercream, beat softened butter, add icing sugar, and then mix in the coulis.
- Assemble the cake by layering with buttercream and decorate with fresh berries.
Notes
Ensure butter is at room temperature for easy mixing.
Using a variety of berries enhances both flavor and visual appeal.
Keep an eye on the baking time as moisture from berries may affect it.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 4
- Cholesterol: 80