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.
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 (prepared)
Decoration
- Fresh strawberries, raspberries, blackberries, blueberries, red currants
- Additional berry coulis for drizzling
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
Nutrition
- Serving Size: 1 slice (about 1/10 of cake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 90 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 115 mg
Keywords: summer berry cake, berry cake, fruit cake, homemade cake, berry coulis, buttercream cake, British dessert
