Summer Berry Cake Recipe
If you are looking for a delightfully fresh and fruity dessert to celebrate the warmer days, this Summer Berry Cake is an absolute winner. Bursting with the juiciest strawberries, raspberries, blackberries, blueberries, and red currants, each bite offers a perfect harmony of sweet, tangy, and buttery flavors. This Summer Berry Cake is not only stunning to look at with its vibrant colors but also wonderfully moist and tender thanks to a luscious buttercream infused with homemade fruit coulis. Whether you’re hosting a garden party or craving something light and irresistible, this cake promises to be your new go-to treat.
Ingredients You’ll Need
Crafting this Summer Berry Cake is surprisingly straightforward because each ingredient plays a key role in building layers of flavor, texture, and that signature fruity freshness. With pantry staples combined with an abundance of summer berries, you’ll soon see how simple ingredients can create magic.
- Unsalted Butter (300 g): The base of the cake and buttercream, providing richness and moisture for a silky crumb.
- Caster Sugar (300 g + 100 g + icing sugar 400 g): Adds sweetness, with variations used for the cake batter, coulis, and frosting to balance tartness and bring out berry flavor.
- Self-Raising Flour (350 g): Gives the cake its light, fluffy texture without needing extra leavening agents.
- Medium Eggs (6): Bind the ingredients and create structure for the tender crumb.
- Summer Berries (400 g for cake + 300 g for decoration): The star of the show, these bring natural sweetness, juiciness, and vibrant color throughout the cake and on top.
- Fruit Coulis (3-4 tbsp): A luscious homemade berry sauce to swirl into the buttercream and drizzle on top for extra zing.
- Strawberries, Raspberries, Blackberries, Blueberries, Red Currants: A mix of these classic summer berries enhances the flavor complexity and makes every slice a colorful joy.
How to Make Summer Berry Cake
Step 1: Preparing Your Oven and Tins
Begin by preheating your oven to 180°C (160°C fan) and lining two deep 8-inch (20 cm) cake tins with parchment paper. This ensures easy removal of your cake layers and helps them bake evenly without sticking.
Step 2: Mixing the Batter
In a stand mixer or mixing bowl, combine the butter, caster sugar, self-raising flour, and eggs. Beat these together until the batter is smooth and luscious. If you prefer, cream the butter and sugar first until light and fluffy before adding in the eggs and flour—both methods yield beautifully tender cakes. The key here is patience and making sure the batter is well combined to create that perfect crumb.
Step 3: Folding in the Berries
Gently fold your fresh summer berries into the batter, being careful not to bruise the fruit or overmix. This step is crucial because it distributes delightful berry bursts throughout the cake, adding moisture and that authentic fresh fruit flavor that defines the Summer Berry Cake.
Step 4: Baking the Cake
Divide the batter evenly between your prepared tins and place them in the preheated oven. Bake for 40 to 45 minutes, but keep an eye on them since the moisture from the fruit can sometimes extend baking time. You’ll know they’re ready when a skewer inserted in the center comes out clean, and the cake is free from bubbling or crackling sounds as it cools.
Step 5: Cooling the Cake Layers
Allow the cakes to cool in their tins for 20 to 30 minutes. Then, carefully remove them and transfer onto a wire rack to cool completely. Keeping the parchment paper on the bottom of the cake is a handy trick to protect those tender berry pockets during handling.
Step 6: Making the Berry Coulis
While the cakes cool, it’s time to create your vibrant fruit coulis. Combine chopped strawberries, raspberries, and a touch of sugar in a pan over medium heat. Stir regularly, mashing the fruit gently as it softens. Once cooked down, blitz the mixture with a hand blender and strain through a fine sieve to remove seeds for a smooth, glossy sauce. Chill the coulis until ready to use—this sauce brings a fresh brightness that lifts the whole cake.
Step 7: Crafting the Coupled Buttercream
Whip room temperature unsalted butter until really smooth and creamy, then gradually add icing sugar and beat until fluffy. Slowly incorporate several tablespoons of your homemade coulis, blending until the buttercream achieves a beautiful pink hue and smooth texture. This fruity frosting perfectly complements the natural sweetness of the berries and ties the whole cake together.
Step 8: Assembling Your Summer Berry Cake
Place one cake layer on your serving plate and generously slather with half the berry-infused buttercream. Top with the second layer and cover with the remaining frosting. Finally, crown your Summer Berry Cake with the fresh berries reserved for decoration and drizzle extra coulis on top for a jewel-like finish. This final flourish makes every slice feel like a celebration.
How to Serve Summer Berry Cake
Garnishes
The beauty of Summer Berry Cake lies not only in its flavor but also in its presentation. Fresh berries on top add natural color and texture, while a drizzle of fruit coulis introduces a glossy, decadent touch. A few edible flowers or a sprinkle of powdered sugar can also elevate this cake for special occasions.
Side Dishes
This cake pairs wonderfully with light accompaniments that balance its rich buttercream. Consider serving it alongside a dollop of freshly whipped cream, a scoop of vanilla ice cream, or even a simple fresh fruit salad. A cup of fragrant tea or a glass of chilled sparkling wine also complements the sweetness beautifully.
Creative Ways to Present
Change things up by presenting the Summer Berry Cake as individual mini cakes or cupcakes for parties. You can also transform it into a trifle by layering crumbled cake with custard, berries, and whipped cream. Another fun idea is to serve it as a cake roll with coulis swirled inside for a surprise burst of berry flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover Summer Berry Cake in an airtight container in the refrigerator. This will keep it fresh for 3 to 4 days, preserving the vibrant flavor and moist texture. Bringing it to room temperature before serving helps revive the softness of the buttercream and cake.
Freezing
You can freeze the unfrosted cake layers wrapped tightly in cling film and foil for up to 2 months. Thaw them overnight in the fridge before frosting. For safe buttercream storage, freeze in an airtight container and thaw gently. Freezing the assembled cake is not recommended due to the fresh berries and coulis, which may change texture upon thawing.
Reheating
Summer Berry Cake is best enjoyed fresh or chilled, so reheating is usually unnecessary. However, if you prefer a slightly warmed slice, pop it in a microwave for 10 to 15 seconds, or briefly heat in a low oven while keeping it covered to avoid drying out. Avoid heating the buttercream directly as it might melt.
FAQs
Can I use frozen berries instead of fresh?
Absolutely! Frozen berries work well in the cake batter and coulis. Just be sure to thaw and drain them first to avoid excess moisture, which can affect cake texture.
What can I substitute for self-raising flour?
If you don’t have self-raising flour, use plain flour with 1 1/2 teaspoons of baking powder per 150 grams of flour. This will provide the lift needed for a light cake crumb.
How do I prevent the berries from sinking in the cake?
Coat the berries lightly in flour before folding them into the batter. This helps suspend them evenly throughout the cake as it bakes.
Can I make the coulis ahead of time?
Yes! The coulis can be made several days ahead and stored in the fridge in an airtight container for up to 4 days, making it a great make-ahead component.
Is this cake suitable for special occasions?
Definitely! The Summer Berry Cake is as stunning as it is delicious, perfect for birthdays, tea parties, or simply celebrating the flavors of summer with loved ones.
Final Thoughts
There is something truly uplifting about the combination of buttery cake and fresh summer berries, and this Summer Berry Cake captures that magic perfectly. Its irresistible flavors and stunning presentation make it a centerpiece dessert you will want to bake over and over. So go ahead—delight yourself and your friends with a slice of sunshine and taste the best of the season with every bite!
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Summer Berry Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
A delightful Summer Berry Cake bursting with fresh, seasonal berries layered between a moist self-raising flour cake and topped with a silky berry-infused buttercream and vibrant coulis. Perfect for summertime celebrations or a sweet treat with afternoon tea.
Ingredients
Cake
- 300 g unsalted butter
- 300 g caster sugar
- 350 g self-raising flour
- 6 medium eggs
- 400 g summer berries (a mix of strawberries, raspberries, blackberries, blueberries, red currants)
Coulis
- 300 g summer berries (strawberries, raspberries, blackberries, blueberries, red currants)
- 100 g caster sugar
Buttercream
- 200 g unsalted butter (room temperature, NOT spread)
- 400 g icing sugar
- 3–4 tbsp berry coulis
Decoration
- Strawberries
- Raspberries
- Blackberries
- Blueberries
- Red Currants
- Additional fruit coulis for drizzling
Instructions
- Prepare the Cake Batter: Preheat your oven to 180°C (160°C Fan) and line two deep 8″ (20cm) round tins with parchment paper. In a stand mixer or bowl, beat together the unsalted butter, caster sugar, self-raising flour, and eggs until smooth. Alternatively, cream the butter and sugar until light and fluffy before adding the flour and eggs.
- Add the Berries: Fold through 400 g of mixed summer berries gently to avoid breaking them up too much. Divide the batter evenly between the two prepared tins.
- Bake the Cake: Place the tins in the oven and bake for 40-45 minutes. Due to the moisture from the berries, baking time can vary slightly; check doneness by inserting a skewer—it should come out clean. The cake will also stop making bubbling or crackling sounds.
- Cool the Cakes: Allow the cakes to cool in their tins for 20-30 minutes. Carefully remove and cool completely on a wire rack, leaving parchment paper on the bottom to help maintain the cake’s integrity given the fruit content.
- Make the Berry Coulis: While the cakes cool, combine 300 g fresh summer berries (halved or quartered as needed) and 100 g caster sugar in a medium saucepan. Heat over medium, stirring regularly to prevent burning, and mash the fruit as it softens. Once cooked, blitz the mixture until smooth and strain through a sieve to remove seeds and lumps. Let the coulis cool completely and store in the fridge if not using immediately (up to 4 days).
- Prepare the Buttercream: Beat 200 g room-temperature unsalted butter until it’s smooth and creamy. Gradually add 400 g icing sugar and beat until well incorporated. Add 3-4 tablespoons of the cooled berry coulis and continue beating until the buttercream is smooth and evenly colored.
- Assemble the Cake: Place one cake layer on your serving plate and spread half of the buttercream evenly over the top. Add the second cake layer on top and cover with the remaining buttercream.
- Decorate: Garnish the cake with an assortment of fresh berries and drizzle additional coulis over the top for a vibrant finish.
- Serve and Enjoy: Slice and serve your beautiful summer berry cake, savoring the fresh, fruity flavors and creamy sweetness.
Notes
- The cake is best enjoyed on the day it’s made but will keep well for up to 2 days if stored in an airtight container in the refrigerator.
- Using parchment paper on the bottom of the cake layers makes handling easier and prevents the tender berry-laden cake from breaking.
- You can substitute berries based on availability but try to keep a mix of sweet and tart berries for balanced flavor.
- The coulis can be made ahead and stored in the fridge for up to 4 days.
- Let the buttercream come to room temperature before spreading to avoid cracking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (approx. 120 g)
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 60 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 125 mg
Keywords: summer berry cake, berry cake recipe, summer dessert, berry buttercream cake, fresh berry cake
