Strawberry Blueberry Cake
User Reviews
5
Strawberry Blueberry Cake
Description
The Strawberry Blueberry Cake uses room temperature butter and caster sugar whipped until fluffy, folding in beaten eggs and dry ingredients including self-raising flour, baking powder, and salt. The chopped strawberries and blueberries are carefully incorporated before dividing the batter into pans and baking until a skewer comes out clean. Cooling on a rack preserves the texture before assembling with lightly whipped cream sweetened with icing sugar between the two cake layers and on top. Extra berries garnish the finished cake.
The combination of fresh berries baked into the cake ensures spots of juicy fruit with the soft crumb, while the whipped cream adds a light, creamy texture. Baking at 180C for 30-35 minutes allows even cooking without drying out the cake. The vanilla and baking powder give subtle lift and flavor, balancing tartness from the berries.
This cake is ideal served as a fruit-forward dessert that pairs well with tea or coffee. It highlights seasonal strawberries and blueberries, making it suitable for spring or summer occasions. The whipped cream can act as a lighter alternative to buttercream, enhancing the fresh berry flavor.
Cut strawberries into small pieces to avoid soggy lumps within the batter. Variations allow swapping other fresh berries like raspberries or blackberries. For keeping, bake ahead but add whipped cream topping only before serving to maintain freshness and texture.
Ingredients
Strawberry Blueberry Cake Ingredients
- 12 tablespoons butter at room temperature, 175g
- 3/4 cup caster sugar 150g
- 2 egg beaten
- 1 1/3 cups self-raising flour 176g
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3.5 ounces strawberries hulled and chopped, 100g
- 3.5 ounces blueberries 100g
- 1 cup whipping cream 250ml
- 1 tbsp icing sugar
Instructions
Strawberry Blueberry Cake Instructions
- Preheat oven to 350 F / 180 C / Gas 4.
- In a large bowl, beat together the butter and sugar using an electric whisk until light and fluffy, then beat in the eggs a little bit at a time.
- Then mix in the flour, vanilla, baking powder and salt before folding in the strawberries and blueberries.
- Divide the strawberry blueberry cake batter between the two cake pans and gently level with a spatula. Bake for 30-35 minutes until a skewer comes out clean.
- Allow the strawberry and blueberry cakes to stand for 5 minutes before turning them on to a wire rack to cool.
- Make the whipped cream by mixing the cream and together in a large bowl and whipping till the cream forms soft peaks
- Then transfer one cake onto the serving tray, and spread half of the whipped cream on top. Place the second cake on top and cover with the remaining whipped cream. Decorate your strawberry blueberry cake with extra berries before serving.
Notes
- Cut strawberries into small pieces to prevent soggy berry lumps in the cake.
- Other fresh berries such as raspberries or blackberries can be substituted if preferred.
- Whipped cream can be replaced with buttercream icing according to taste.
- Store the baked cake without whipped cream ahead of time and add cream topping just before serving for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 127mg | 42% |
| Sodium | 251mg | 10% |
| Potassium | 175mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
| Vitamin A | 1030IU | 21% |
| Vitamin C | 8.7mg | 10% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
