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
Scale
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
