Name: Summer Berry Cake! Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: British
Ingredients: 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); 300 g summer berries (strawberries, raspberries, blackberries, blueberries, red currants); 100 g caster sugar; 200 g unsalted butter (room temperature, NOT spread); 400 g icing sugar; 3-4 tbsp berry coulis (prepared); Fresh strawberries, raspberries, blackberries, blueberries, red currants; Additional berry coulis for drizzling

Jump to Recipe

If you’re looking for a dessert that’s bursting with fresh, juicy fruit and a tender crumb, you’ll fall head over heels for this Summer Berry Cake! This delightful treat perfectly showcases the season’s best berries inside a moist, fluffy cake layered with a luscious berry-infused buttercream. Each bite is like a celebration of summer’s sweetness, making it a perfect centerpiece for your warm-weather gatherings or a lovely pick-me-up on any day you crave something special. Trust me, once you try this Summer Berry Cake!, it will quickly become one of your go-to recipes for sharing smiles and flavor.

Summer Berry Cake! Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of simple ingredients, this recipe proves that you don’t need complexity to achieve an unforgettable dessert. Each component plays a key role in creating the perfect texture, flavor balance, and vibrant appearance that makes the Summer Berry Cake! so irresistible.

Unsalted butter (300 g): The base of both the cake and buttercream, providing richness and a silky texture.
Caster sugar (300 g for cake, 100 g for coulis): Adds sweetness that balances the tartness of the berries perfectly.
Self-raising flour (350 g): Gives the cake a lovely rise and soft crumb without extra fuss.
Eggs (6 medium): The glue that binds your cake together, contributing to its moistness and structure.
Summer berries (400 g for cake, plus more for decoration): A juicy mix of strawberries, raspberries, blackberries, blueberries, and red currants that brighten every bite with vibrant color and fresh flavor.
Icing sugar (400 g): Essential for creating that smooth, sweet buttercream that holds the whole cake together.
Fruit coulis (3-4 tbsp): A fresh berry sauce that infuses the buttercream with extra zing and depth.

How to Make Summer Berry Cake!

Step 1: Prepare Your Cake Batter

Start by preheating your oven to 180C (or 160C fan) and lining two deep 8″/20cm cake tins with parchment paper—this helps you remove the cakes easily once baked. In your mixing bowl, combine unsalted butter, caster sugar, self-raising flour, and eggs either in a stand mixer or with a hand whisk. Beat everything until smooth and well combined. You can also cream the butter and sugar first until fluffy before folding in the eggs and flour; either way works beautifully to give your cake a tender crumb.

Step 2: Fold in the Berries

Gently fold the summer berries into the batter, being careful not to crush them too much—you want those bursts of fruity goodness scattered throughout the cake. Divide the batter evenly between your two prepared tins. This is where the magic happens: the berries sneak in surprises of juicy sweetness in every slice!

Step 3: Bake Until Perfect

Place your tins in the oven for 40 to 45 minutes. Because of the fruit’s moisture, baking might take a bit longer, so keep a close eye on your cakes. Test them with a skewer—when it comes out clean, you’re good to go. Also look for the absence of bubbling or crackling sounds, signs that the cake is fully baked. Once out, let the cakes cool in their tins for 20-30 minutes before transferring to a wire rack to cool completely, parchment paper and all. This makes handling less messy and helps preserve that beautiful berry-studded bottom.

Step 4: Make the Fruit Coulis

While your cakes are cooling, it’s time to prepare the coulis, the luscious berry sauce that adds brightness and moisture later. Chop the strawberries into manageable pieces so they match the size of your other berries, then combine all fruit with sugar in a pan over medium heat. Stir frequently to avoid sticking and mash the fruit as it softens. Once cooked down, blitz the mixture to smooth it out and strain through a sieve to remove seeds and lumps. Cool completely and store in the fridge if not using immediately.

Step 5: Whip Up the Berry Buttercream

For the finishing touch, beat room-temperature unsalted butter for several minutes until it’s silky and light. Gradually add the icing sugar, then mix in 3 to 4 tablespoons of your freshly made coulis. The result? A beautifully pink, tangy-sweet buttercream that perfectly complements the fruity cake layers beneath.

Step 6: Assemble Your Summer Berry Cake!

Place one cake layer on your serving plate, slather on half of the buttercream. Add the second cake layer and spread the remaining frosting generously on top. Decorate with an array of fresh summer berries and drizzle a little more coulis over the top to amp up the berry brilliance. This is where your cake truly shines with color and freshness, ready to dazzle your guests or satisfy your berry cravings!

How to Serve Summer Berry Cake!

Garnishes

Adding fresh strawberries, raspberries, blueberries, and delicate red currants on top not only makes your Summer Berry Cake! visually stunning but also adds that burst of juicy texture. A light dusting of icing sugar or a drizzle of extra coulis creates a beautiful, glossy finish that’s as inviting as a summer garden.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream, a dollop of freshly whipped cream, or a simple side of Greek yogurt drizzled with honey. These options add creaminess and balance the natural tartness of the berries, making every bite unforgettable. For a refreshing contrast, consider serving alongside a chilled rosé or sparkling lemonade to keep the vibes bright and fresh.

Creative Ways to Present

Slice the Summer Berry Cake! into generous wedges and place on delicate plates, adorned with small sprigs of mint or edible flowers for a special touch. You could also transform leftovers into trifle layers or serve warm slices topped with a berry compote for an elegant dessert twist. The possibilities with this cake are as endless as summer itself!

Make Ahead and Storage

Storing Leftovers

You can store leftover Summer Berry Cake! in an airtight container at room temperature for up to two days. If your kitchen is warm, keep it in the fridge to maintain freshness, but be aware the buttercream might firm up slightly. When ready to eat, simply let it come to room temperature for the best flavor and texture.

Freezing

Want to enjoy this cake another day? Wrap individual slices tightly in cling film and foil or place them in a freezer-safe container. Frozen properly, they last up to 3 months. Thaw overnight in the fridge before serving, then bring to room temperature for that freshly baked feel.

Reheating

Since this cake is moist and packed with fruit, reheating is delicate. If you prefer a slightly warm slice, pop it in a low oven at 150C for 10-15 minutes or briefly microwave on medium power. Avoid overheating to keep the cake and buttercream from drying out or melting too much.

FAQs

Can I use frozen berries instead of fresh?

Absolutely! Frozen summer berries work well, just make sure to thaw and drain any excess liquid before folding them into the batter to keep your cake from becoming soggy.

Is this cake suitable for a dairy-free diet?

This recipe relies heavily on butter for its texture and flavor, but you could experiment with dairy-free substitutes. Just note it might alter the richness and consistency of both the cake and buttercream.

How long will the cake stay fresh after assembling?

Once assembled, the Summer Berry Cake! is best enjoyed within 2-3 days when stored in the fridge. This timeframe keeps the berries fresh and the buttercream tasting its absolute best.

Can I make the cake layers ahead of time?

Yes! You can bake the cake layers a day or two in advance. Wrap them tightly in plastic wrap and store them at room temperature or in the fridge until you’re ready to assemble and decorate.

What’s the best way to prevent the berries from sinking to the bottom?

Lightly toss the berries with a spoonful of flour before folding them into the batter. This helps suspend them evenly throughout the cake so each slice has beautiful berry distribution.

Final Thoughts

There’s something truly magical about the Summer Berry Cake! It’s more than just dessert — it’s a celebration of warmth, freshness, and the joys of the season wrapped up with a swirl of buttery, fruity goodness. I can’t wait for you to try making this cake for yourself or for loved ones because it brings so much happiness with every bite. Ready your bowl, berries, and mixer — your next favorite summer tradition awaits!

Summer Berry Cake! Recipe

★★★★★

4.8 from 18 reviews

Author: Ella
Total Time: 1 hour 5 minutes
Yield: 8–10 servings 1x
Diet: Vegetarian

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Description

This Summer Berry Cake is a delightful, moist cake bursting with fresh summer berries, topped with a vibrant berry coulis buttercream and decorated with an assortment of fresh berries. Perfect for celebrations or a refreshing dessert during the warmer months.

Instructions

Preheat and Prepare Pans: Preheat your oven to 180°C (160°C fan). Line two deep 8-inch (20cm) cake tins with parchment paper for easy removal.
Make the Cake Batter: In a stand mixer or a large bowl, beat together the unsalted butter, caster sugar, self-raising flour, and eggs until the batter is smooth. Alternatively, beat the butter and sugar until light and fluffy before folding in the flour and eggs.
Add the Berries: Gently fold the 400 g summer berries into the batter, ensuring even distribution without breaking the fruit too much.
Bake the Cakes: Divide the batter evenly between the two prepared tins. Bake for 40-45 minutes or until a skewer inserted comes out clean and there’s no bubbling or crackling sound when the cakes are removed from the oven. Due to the berries, baking times may vary so check carefully.
Cool the Cakes: Allow the cakes to cool in their tins for 20-30 minutes. Then carefully remove them from the tins (keeping the parchment on the bottom) and transfer them to a wire rack to cool completely.
Prepare the Berry Coulis: While the cakes cool, add 300 g of mixed berries and 100 g caster sugar to a medium saucepan. Chop larger berries like strawberries into smaller pieces for uniform cooking. Heat over medium, stirring frequently to prevent sticking, and mash the berries as they soften.
Blend and Strain the Coulis: Blitz the softened fruit mixture until smooth, then pass it through a fine sieve to remove seeds and any lumps. Allow the coulis to cool completely and store in the fridge if not using immediately (up to 4 days).
Make the Buttercream: Beat room temperature unsalted butter until smooth and creamy. Gradually add icing sugar and beat again until fully combined and fluffy.
Add Couli to Buttercream: Mix 3-4 tablespoons of the cooled berry coulis into the buttercream and beat until the mixture is smooth and evenly tinted.
Assemble the Cake: Place the first cake layer on a serving plate and spread half the buttercream evenly over the top.
Layer and Frost: Add the second cake layer on top, then cover it with the remaining buttercream.
Decorate: Garnish the cake with fresh berries of your choice and drizzle extra berry coulis over the top for added flavor and visual appeal.
Serve and Enjoy: Slice and serve your beautiful, fruity summer berry cake. Enjoy with a cup of tea or coffee!

Notes

The cake baking time can vary due to moisture from the berries; always check with a skewer.
Keep the parchment paper on when cooling the cake layers to prevent the fruit from sticking and breaking the cake.
The coulis can be made a day ahead and stored in the fridge for convenience.
Ensure butter for buttercream is not spread butter, but unsalted block butter for best texture.
This cake is best served fresh but can be refrigerated for up to 2 days.
Substitute summer berries with frozen berries if fresh ones are unavailable, but slightly reduce added sugar in coulis.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: British