Strawberry Blueberry Cake
This light and airy fresh berry cake is truly a taste of summer.
- Prep time
- 10 min
- Cook time
- 1 hr 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 tablespoons (175g) butter (at room temperature)
- 3/4 cup (150g) caster sugar
- 2 eggs (beaten)
- 1 1/3 cups (176g) self raising flour
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3.5 ounces (100g) strawberries (hulled and chopped)
- 3.5 ounces (100g) blueberries
- 1 cup (250ml) whipping cream
- 1 tbsp icing sugar
Instructions
- 1
Preheat oven to 350 F / 180 C / Gas 4.
- 2
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.
- 3
Then mix in the flour, vanilla, baking powder and salt before folding in the strawberries and blueberries.
- 4
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.
- 5
Allow the strawberry and blueberry cakes to stand for 5 minutes before turning them on to a wire rack to cool.
- 6
Make the whipped cream by mixing the cream and together in a large bowl and whipping till the cream forms soft peaks
- 7
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.