Name: Summer Berry Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter (softened); 3/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup whole milk; 1 cup fresh strawberries (hulled and halved); 1/2 cup fresh blueberries; 1/2 cup fresh raspberries; 1 tbsp turbinado sugar (optional, for topping)

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If you’re looking for the ultimate celebration of summer’s bounty, the Summer Berry Cake should be at the very top of your baking to-do list. Imagine a tender, buttery crumb loaded with juicy fresh strawberries, blueberries, and raspberries—all cozying up together in every slice! This cake makes the most of what’s in season, highlighting the sweet-tart flavors and vibrant colors of mixed berries. It’s the dessert you’ll crave for picnics, backyard barbecues, or anytime you’d like to treat yourself (and a few lucky friends) to something special and unfussy.

Ingredients You’ll Need

The beauty of this Summer Berry Cake is in its simplicity—each ingredient plays an important role in taste, texture, or visual appeal. With classic pantry staples and a few pints of fresh berries, you’re moments away from a showstopper. Here’s what you’ll need and why:

All-purpose flour: The backbone of our cake, creating a soft yet sturdy crumb.
Baking powder: Gives your cake just the right amount of lift for that irresistible, tender bite.
Salt: Enhances all the other flavors and balances the sweetness.
Unsalted butter (softened): Adds richness and a melt-in-your-mouth texture—make sure it’s at room temperature for easy creaming.
Granulated sugar: Sweetens the cake and helps keep it light and fluffy when beaten with the butter.
Large eggs: Offer structure, moisture, and a little shelf-life insurance for the finished cake.
Vanilla extract: Rounds out the berry flavors with a subtle, aromatic warmth.
Whole milk: Keeps the crumb moist and tender; don’t substitute with skim for best results.
Fresh strawberries (hulled and halved): Their juicy sweetness turns jammy as they bake.
Fresh blueberries: Little bursts of tartness that pop in every bite.
Fresh raspberries: Deliver a gentle tang and gorgeous color contrast throughout the cake.
Turbinado sugar (optional, for topping): Lends a sparkling, crunchy finish to the cake’s golden crown.

How to Make Summer Berry Cake

Step 1: Prep Your Pan and Oven

Get things started by preheating your oven to 350°F (175°C)—that way it’s hot and ready when the batter is done. To guarantee a clean release (because no one likes a stuck cake!) grease and flour an 8-inch round cake pan or, for even more peace of mind, line the bottom with parchment paper.

Step 2: Whisk Dry Ingredients

In a medium bowl, combine the flour, baking powder, and salt. Give it a good whisk to not only blend evenly, but also aerate the flour for a lighter crumb. This step sets the stage for a perfectly risen Summer Berry Cake.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture looks pale and fluffy. Don’t rush this step—it’s key to building a light texture, as whipping air in helps the cake rise beautifully in the oven.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each so the batter stays smooth and glossy. After both eggs are incorporated, pour in the vanilla extract for that signature, sweet aroma that ties everything together.

Step 5: Combine Wet and Dry Ingredients

Now, alternate adding your whisked dry ingredients and the whole milk to the butter mixture, starting and ending with the dry. Mix just until everything is combined—overmixing at this stage can make the cake dense, and you want a tender crumb!

Step 6: Fold in the Berries

Gently fold in half of the strawberries, blueberries, and raspberries. Take your time and use a light hand so you don’t crush the berries or turn the batter purple. Those whole berries provide gorgeous bursts of fresh flavor throughout the cake.

Step 7: Assemble and Bake

Spread the batter evenly into your prepared pan. Scatter the remaining berries over the top, which will give your Summer Berry Cake its stunning, bakery-style look. If you’d like a crunchy, caramelized topping, sprinkle the surface with turbinado sugar before sliding the pan into the oven.

Step 8: Test and Cool

Bake for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean (a few moist crumbs are fine, but no wet batter). Let the cake cool in the pan for about 10 minutes—this makes it easier to remove—then transfer it to a wire rack to cool completely.

How to Serve Summer Berry Cake

Garnishes

Pile on a cloud of freshly whipped cream, a dusting of powdered sugar, or a few extra fresh berries right before serving. Each of these options highlights the fruit and gives your Summer Berry Cake that little extra flourish for a truly tempting dessert centerpiece.

Side Dishes

Keep things bright and balanced by serving this cake with a scoop of vanilla ice cream on the side, or a light fruit salad if you want to double up on seasonal freshness. A cup of herbal tea or a glass of chilled rosé also pairs beautifully, enhancing the cake’s summery vibe.

Creative Ways to Present

Try slicing the Summer Berry Cake into thin wedges and layering them with berries and whipped cream for a playful parfait. Or, serve mini slices on a dessert board with other seasonal favorites—a true summer party treat! For brunch, top each slice with yogurt and more berries to turn dessert into a festive breakfast.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Summer Berry Cake (lucky you!), simply wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to two days. For longer storage, the cake holds up well in the fridge for up to four days—just bring it to room temperature before serving for the best flavor and texture.

Freezing

Summer Berry Cake freezes surprisingly well. Wrap individual slices or the whole cake (unfrosted) tightly in plastic wrap and then aluminum foil, and store in the freezer for up to two months. Thaw at room temperature or gently in the fridge overnight before enjoying.

Reheating

If you prefer your cake slightly warm (and who can blame you?), reheat individual slices in the microwave for about 10-15 seconds. Just a quick burst restores that just-baked feel and makes the berries extra juicy!

FAQs

Can I use frozen berries in Summer Berry Cake?

Absolutely! Toss the frozen berries in the batter straight from the freezer—no need to thaw, which helps prevent excess moisture. Just know the bake time might increase by a couple of minutes.

What’s the best way to prevent the berries from sinking?

Gently tossing the berries in a spoonful of flour before mixing them into the batter can help suspend them throughout the cake. Also, scattering half the berries on top adds beautiful color and keeps them from all settling to the bottom.

Can I swap in other fruits?

Yes! Blackberries, cherries, or even sliced peaches are all delicious in Summer Berry Cake. Just keep the total fruit volume the same for best results.

How do I make this cake dairy-free?

Swap the butter for a vegan baking spread and use your favorite plant-based milk—just note that the crumb may be slightly different, but still tender and tasty.

What size pan works if I don’t have an 8-inch round?

A 9-inch round cake pan will yield a slightly flatter cake and may bake a bit more quickly, so start checking for doneness around 35 minutes. An 8-inch square pan is also a good substitute.

Final Thoughts

There’s just something magical about a slice of Summer Berry Cake: it’s bright, cheerful, and so simple to make but always feels like a treat. I hope you’re tempted to whip up this recipe the next time you see beautiful berries at the market—trust me, it’s a slice of summer you’ll want to enjoy again and again!

Summer Berry Cake Recipe

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4.6 from 6 reviews

Author: admin
Total Time: 1 hour
Yield: 8 slices 1x
Diet: Vegetarian

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Description

Indulge in the flavors of summer with this delightful Summer Berry Cake. A light and moist cake bursting with fresh strawberries, blueberries, and raspberries, topped with a hint of turbinado sugar for a perfect balance of sweetness.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt

Wet Ingredients:

1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk

Berries:

1 cup fresh strawberries (hulled and halved)
1/2 cup fresh blueberries
1/2 cup fresh raspberries

Topping:

1 tbsp turbinado sugar (optional, for topping)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare an 8-inch round cake pan.
Mix dry ingredients: Whisk together flour, baking powder, and salt in a medium bowl.
Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy.
Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract.
Combine wet and dry: Gradually add dry ingredients to wet ingredients, alternating with milk.
Add berries: Gently fold in half of the berries.
Bake: Pour batter into the pan, top with remaining berries and turbinado sugar, then bake for 40–45 minutes.
Cool and serve: Let the cake cool before transferring to a wire rack. Enjoy as-is or with whipped cream.