• Home
  • About me
  • WORK WITH ME
  • Recipes
  • PRIVACY POLICY

Supergolden Bakes

Sweet, savoury and everything in between

menu icon
go to homepage
search icon
Homepage link
  • Home
  • About me
  • WORK WITH ME
  • Recipes
  • PRIVACY POLICY
×

Fresh Berry Cake

June 27, 2022 by Lucy Parissi Leave a Comment

22984 shares
Jump to Recipe

This Berry Cake is a true showstopper! Soft lemon sponge layered with creamy frosting and totally covered with fresh strawberries, blueberries, blackberries and raspberries. Perfect for summer birthdays and celebrations!

You will also love my Strawberry Shortcake Cake and Strawberry Crunch Cake!

Post may contain affiliate links. For more information, check my disclosure

Berry cake covered with strawberries, blueberries, raspberries and blackberries

Berry Cake’s claim to fame? THE Nigella Lawson shared it on her Instagram feed! The Nigella effect soon snowballed and brought new followers as well as recreations of the cake.

Originally I shared this recipe only on my Instagram feed but since it has proven so popular I decided to post it here as well.

Fresh Berry Cake

Covering a cake with a medley of fresh berries will transform it from everyday to a true showstopper!

You can use your favorite cake recipe here – I first made this with my lemon sponge but it would be equally delicious using a vanilla sponge.

In fact there’s nothing stopping you from using this fresh berry treatment to a classic Victoria Sponge or even a Vanilla Loaf Cake!

It goes without saying that you will need to use the freshest seasonal berries you can find for this berry cake. I used a combination of strawberries, blueberries, raspberries and blackberries.

Layered cake covered with fresh berries

Berry Cake – Let’s Break it Down!

  • The cake layers – you need a soft yet sturdy sponge for this recipe. My lemon sponge below is ideal but you can turn it into a vanilla sponge simply by replacing the lemon with vanilla extract or vanilla bean paste.
  • Syrup – a simple syrup will keep the layers moist and flavorful. To make it you simply combine lemon juice or water with sugar and heat it until the sugar dissolves. Add a few crushed blueberries to your syrup and to turn it a beautiful bright pink!
  • Frosting – I used a cream cheese buttercream flavored with lemon syrup. You can also add a little seedless raspberry jam.
  • Fresh berries to cover the cake – since the berries won’t keep fresh for long you will need to cover the cake right before serving. Store in the fridge and consume within one day.

HOW TO DECORATE A CAKE WITH FRESH BERRIES

Cover the entire cake with a generous layer buttercream an smooth it. Slice the strawberries and arrange around the cake.

Fill any gaps with the blueberries, raspberries, blackberries and mint leaves. A few edible flowers will add extra pretty, not that this cake needs it!

HAVE YOU MADE MY FRESH BERRY CAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day

Berry cake covered with strawberries, blueberries, raspberries and blackberries

Berry Cake

Lucy Parissi | Supergolden Bakes
This Fresh Berry Cake is a true showstopper! Soft lemon sponge layered with creamy frosting and covered with fresh strawberries, blueberries, blackberries and raspberries.
4.67 from 9 votes
Print Rate
Course: Cake, Dessert
Cuisine: American, British
Keyword: Berry Cake, Fresh Berry Cake
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Servings: 14
Calories: 828kcal
Prevent your screen from going dark

Ingredients

For the Cake

  • 520 g (4 cups) self raising flour or see notes
  • 500 g (2 ¼ cups) caster sugar
  • 6 medium eggs
  • 226 g (1 cup) softened unsalted butter or Stork baking spread
  • 240 ml (1 cup) semi skimmed milk
  • 1 tbsp lemon juice
  • 2 lemons , zest only

Lemon Syrup

  • 80 ml (⅓ cup) lemon juice
  • 150 g (⅔ cup) granulated sugar

Frosting

  • 230 g (1 cup) softened unsalted butter
  • 250 g (heaping 1 cup) full-fat mascarpone cheese or block cream cheese
  • 520 g (4 cups) icing sugar confectioner / powdered sugar
  • 4 tbsp double cream or as needed
  • 1 tbsp lemon syrup (if you have any left)
  • Lemon essence or extract , to taste

Decoration

  • 300 g (10 ½ oz) fresh strawberries
  • 300 g (10 ½ oz) fresh blueberries
  • 200 g (7 oz) fresh raspberries
  • 200 g (7 oz) fresh blackberries
  • mint leaves
  • edible flowers

Instructions

Make the cake layers

  • Preheat the oven to 160°C (325°F). Reduce the temperature by 20 degrees if you are using a fan forced oven. Grease and line four round 20cm (8 inch)cake tins. I use cake release spray for all my cakes, misting the tins lightly.
  • Put the flour and sugar into a large mixing bowl and stir to combine.
  • Add the eggs, butter, milk, lemon juice and zest.
  • Beat together using an electric hand mixer, using a spatula to scrape the bottom and sides of the bowl as needed. Mix until the batter is smooth, about a minute.
  • Divide the batter evenly between the prepared cake tins and level. Bake for 30-35 minutes, or until the cake is golden, springy to the touch and a toothpick inserted in the centre comes out clean. Carefully turn out onto a wire rack to cool.

Make the Syrup

  • Put the lemon juice and sugar in a saucepan and stir over low heat for about five minutes, or until the sugar dissolves. Leave to cool slightly.
  • Brush the syrup over the cake layers. You can use any leftover syrup to flavour your frosting or add it to drinks.

Make the Lemon Cream Cheese Buttercream

  • Put all the ingredients in a mixing bowl. Start beating with an electric hand mixer on the lowest speed setting until the ingredients combine.
  • Increase the speed to maximum and continue to beat until the frosting is light and fluffy, scraping the bottom and sides of the bowl halfway through.
  • Transfer the frosting to a piping bag fitted with a large star tip.

Assemble the Cake

  • Place the bottom cake layer on a stand or plate. Pipe a layer of frosting over it and level with a palette knife. Repeat with the other sponge layers.
  • Leave the cake naked to show the filling or smooth buttercream over the entire cake to cover.

Decorate the cake

  • Cover the entire cake with buttercream. Slice the strawberries and arrange around the cake. Fill any gaps with the blueberries, raspberries, blackberries and mint leaves. Serve immediately!

Notes

If you cant find self raising flour use plain (all purpose) flour and add five teaspoons of baking powder in with the flour and sugar.

USEFUL TOOLS

Contains affiliate links
  • I always rely on a digital scale to measure my ingredients.
  • Use a hand mixer or a stand mixer this lemon cake recipe just make sure all ingredients are room temperature.
  • You will need four 8 inch cake pans for this recipe or you can bake the cake in two batches if you only have two.

Nutritional Info

Calories: 828kcal | Carbohydrates: 115g | Protein: 9g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 258mg | Potassium: 131mg | Fiber: 1g | Sugar: 84g | Vitamin A: 1250IU | Vitamin C: 10mg | Calcium: 78mg | Iron: 2mg
SaveSaved!
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

« All-Bran Loaf
Air Fryer Donuts »
Subscribe to get the all the latest tasty goodness delivered to your inbox!

Check your inbox or spam folder now to confirm your subscription.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Air Fryer Recipes

Air Fried chicken with hot honey sauce close up
Greek souvlaki skewers served with salad, pita and tzatziki sauce
Slices of School Sprinkle Cake on a pink plate
Air Fryer Scones with jam and clotted cream
Lamb kleftiko served on a platter with potatoes, peppers, tomatoes and feta

More Posts from this Category

As Seen In…

Collage of brand logos, including Cosmopolitan, BuzzFeed, Chowhound, MSN, Elle, and Redbook