Description
A light and airy sponge cake layered with fluffy whipped cream and topped with a medley of fresh spring berries. This delightful cake is perfect for Easter, birthdays, or any spring celebration!
Ingredients
Units
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the Whipped Cream & Topping:
- 1 1/2 cups heavy cream, whipped
- 2 tablespoons powdered sugar
- 1/2 cup strawberries, sliced
- 1/2 cup blueberries
- 1/2 cup raspberries
- Fresh mint leaves (for garnish)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream Butter & Sugar: In another bowl, beat butter and sugar until light and fluffy.
- Add Eggs & Vanilla: Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Combine: Gradually add the dry ingredients, alternating with milk, mixing until smooth.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- Whip Cream: In a bowl, whip heavy cream with powdered sugar until stiff peaks form.
- Assemble the Cake: Spread a layer of whipped cream between the cake layers, then top with more cream.
- Decorate: Arrange fresh berries on top and garnish with mint leaves.
- Serve & Enjoy: Slice and serve immediately or refrigerate until ready to enjoy.
Notes
- For extra flavor, add lemon zest to the cake batter or swap vanilla for almond extract.
- Use any combination of seasonal berries for a colorful touch.
- Store leftovers in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts, Cakes
- Method: Baking
- Cuisine: American, European
