Summer Berry Cake! Recipe

Imagine a dessert that perfectly captures the bright, sunny flavors of the season—our Summer Berry Cake! This showstopping bake layers pillowy-soft cake, lush mixed-berry coulis, and clouds of berry-kissed buttercream, all topped with a dramatic cascade of the freshest summer berries. Every slice is bursting with juicy, tart-sweet flavor, tender crumb, and vibrant color. If there’s one cake that shouts ‘summer celebration’ from every crumb, it’s this glorious Summer Berry Cake!

Ingredients You’ll Need

The beauty of a great Summer Berry Cake! is that it starts with classic ingredients—each one absolutely essential, and together, magical. Sweet, ripe berries bring the flavor and color, while a buttery cake base and silky buttercream tie everything together. Here’s what you’ll need, and why each one matters!

• Unsalted butter (300g for cake, 200g for buttercream): Opt for the real thing, not margarine or spread—real butter gives that rich, melt-in-your-mouth crumb and luxurious frosting.
• Caster sugar (300g for cake, 100g for coulis): Fine-grained caster sugar ensures your cake batter whips up light and smooth and sweetens up the fresh berries in the coulis.
• Self-raising flour (350g): The self-raising part is key—this flour gives the cake its wonderful lift and tender crumb, making each bite light and airy.
• Eggs (6 medium): Eggs bind everything together and give the structure for that perfect slice.
• Summer berries (400g for cake, 300g for coulis): Use a mix—strawberries, raspberries, blackberries, blueberries, red currants—the more colorful, the better!
• Icing sugar (400g): This is what makes your buttercream fluffy and sweet and smooth.
• Coulis (3-4 tbsp for buttercream): A swirl of fruity coulis in the buttercream adds a gorgeous pink color and berry flavor punch.
• Extra berries for decorating (Strawberries, Raspberries, Blackberries, Blueberries, Red Currants): Top your cake with a rainbow of berries for that wow-factor finish.
• Fruit coulis (for drizzling): Reserve a bit for a dramatic, vibrant drizzle just before serving.

How to Make Summer Berry Cake!

Step 1: Prepare the Cake Tins

Get your bake off to a smooth start by preheating the oven to 180C/160C Fan. Line two deep 8-inch tins with parchment paper—this makes releasing your gorgeous cakes later much simpler and keeps the fresh berries from sticking.

Step 2: Mix the Cake Batter

Add butter, caster sugar, self-raising flour, and eggs to the bowl of a stand mixer (or a large bowl if you’re going by hand). Mix everything together until silky-smooth, or if you like more traditional creaming, beat butter and sugar until light and fluffy first, then add the eggs and flour. Both ways work, but creaming gives a delicate texture.

Step 3: Add the Berries

Here comes the fun: gently fold your fresh summer berries into the batter. This speckles the cake with juicy pockets of tangy flavor and beautiful bursts of color in every bite.

Step 4: Bake the Cakes

Divide your batter evenly between the two tins, smoothing the tops. Bake for 40–45 minutes, checking towards the end—sometimes the berries add extra moisture, so give it a little more time if needed. The cake is done when a skewer comes out clean and you don’t hear bubbling. Cool in the tin for 20–30 minutes before turning out onto a rack.

Step 5: Make the Summer Berry Coulis!

While your cakes cool, whip up a luscious berry coulis. Add your berries to a medium pan—halve or quarter large strawberries so everything cooks evenly. Stir in the caster sugar, simmer gently, and mash as they soften, making a jewel-colored sauce. Blitz till smooth, strain away seeds, then let it cool. You can make this ahead and keep it in the fridge for up to four days.

Step 6: Whip Up Berry Buttercream

For a frosting as fluffy as summer clouds, beat room-temperature butter until creamy and pale. Add icing sugar and keep beating until thick and smooth. Then blend in a few tablespoons of cooled coulis for a naturally vibrant pink hue and a tart-sweet berry twist.

Step 7: Assemble and Decorate the Summer Berry Cake!

Place one cooled cake on your serving plate and lavish half the buttercream over the top. Gently place the second layer above, then slather on the remaining buttercream. Finish by piling on heaps of your favorite fresh berries and give it all a splendid coulis drizzle. Your Summer Berry Cake! is ready to take center stage!

How to Serve Summer Berry Cake!

Garnishes

Go big and bold with your toppings—scatter more strawberries, raspberries, blackberries, blueberries, and red currants across the top for a summery jewel box effect. A few edible flowers or a dusting of icing sugar add whimsy, but a generous swirl of berry coulis instantly elevates every slice.

Side Dishes

For a picnic-perfect spread, serve Summer Berry Cake! alongside bowls of lightly whipped cream or vanilla ice cream. Bright lemon sorbet is a zingy contrast, or opt for a chilled glass of berry lemonade to echo the cake’s fruity notes.

Creative Ways to Present

For a garden party, make mini Summer Berry Cakes! using cupcake tins—adorable and easy to serve. Or, for a rustic touch, cut the cake into generous, messy wedges and serve on wooden boards. Feeling fancy? Stack the cakes in a tall trifle glass, layering cubes with extra coulis and buttercream.

Make Ahead and Storage

Storing Leftovers

Wrap slices of leftover Summer Berry Cake! or cover the whole cake with cling film and refrigerate for up to three days. The moisture from the fruit keeps the sponge soft, and the berry flavors deepen over time—perfect for sneaky midnight treats!

Freezing

To freeze, wrap individual slices or unfrosted cake layers tightly in plastic wrap, then in foil. Store up to one month. Thaw in the fridge overnight, and be sure to add fresh berries and more coulis for that just-made look and taste.

Reheating

Room temperature is best for enjoying Summer Berry Cake!, bringing out all the delicate flavors. If you love a slightly warm dessert, microwave a slice (without the berries on top) for just 10–15 seconds—it’ll taste like it’s fresh from the oven!

FAQs

Can I use frozen berries for the Summer Berry Cake!?

Absolutely! Just fold them into the batter straight from the freezer—don’t thaw, as this can make the cake soggy. Frozen berries also work beautifully for the coulis.

How can I make this cake gluten-free?

Swap the self-raising flour with a gluten-free self-raising blend and add a scant half-teaspoon of xanthan gum for structure. The result is just as delicious and lovely!

Which berries are best for this recipe?

The magic of Summer Berry Cake! is in the variety. Use a mix of strawberries, raspberries, blueberries, blackberries, and red currants, whatever looks freshest and juiciest at your market.

How far ahead can I assemble the cake?

You can bake the cake and make the coulis up to two days in advance. Assemble with buttercream and berries on the day of serving for maximum freshness and pretty presentation.

Can I turn this into a sheet cake or cupcakes?

Definitely! For a crowd, bake the batter in a sheet pan and cut into bars, or use muffin tins for individual Summer Berry Cake! cupcakes. Just adjust baking times—cupcakes will be done in about 18–22 minutes.

Final Thoughts

If you crave a dessert that makes every summer gathering a little more special, you owe it to yourself to bake up a Summer Berry Cake! It’s fruity, festive, and irresistibly good—so grab those gorgeous berries while you can and let’s get baking!

Print