SUMMER BERRY LAYER CAKE SLICE
Cherries, blackberries, and raspberries in every delicious bite!
Ingredients
For the Sponge Cake (Makes 3 layers):
1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp salt
4 large eggs (room temp)
1 cup granulated sugar
½ cup milk (warm)
¼ cup unsalted butter (melted)
1 tsp vanilla extract
For the Whipped Cream Filling:
2 cups heavy whipping cream (cold)
⅓ cup powdered sugar
1 tsp vanilla extract
For the Berry Filling:
1½ cups cherries (pitted & halved)
1 cup blackberries
½ cup raspberries
2 tbsp sugar (adjust to taste)
2 tsp lemon juice
1 tbsp cornstarch + 2 tbsp water (mix together)
For Garnish:
Fresh cherries, blackberries, raspberries
Optional: mint leaves or a dusting of powdered sugar
Instructions
1. Make the Sponge Cake
Preheat oven to 350°F (175°C). Grease and line three 6” or 8” pans.
Whisk eggs and sugar with a mixer on high for 5-7 minutes until fluffy and pale.
Sift in flour, baking powder, and salt. Fold gently.
Combine warm milk, butter, and vanilla. Add to batter and fold carefully.
Divide into pans and bake for 20–25 mins. Cool and slice into even layers.
2. Cook the Berry Filling
In a saucepan, combine berries, sugar, and lemon juice. Cook on medium until juices release.
Stir in cornstarch slurry. Cook for 1–2 more minutes until thick. Cool completely.
3. Make Whipped Cream
Beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
4. Assemble the Cake
Place a cake layer down. Spread whipped cream, then a spoonful of berry filling.
Repeat with remaining layers. Finish with whipped cream on top.
Decorate with fresh berries and cherries on top.
