Vanilla Summer Berry and Cream Cake

There is nothing better in the summer time than fresh berries. I am not the best backer but, I have spent sometime watching my home girls, Martha Stewart, and Ina Garten (The Barefoot Contessa) and I have learned a thing or two about moving in the baking realm. Here is the list of ingredients you will need: Note that if you are not comfortable with baking or are a beginner. You can just buy Store ready cake mix and it will work just fine. Whenever I find my self strap for time I sometimes chose the easier route and use store boxed cake mixes. This is a judgement free zone.

Ingredients

For the Vanilla Bean Cake

• 2 ½ cups (315g) all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• 1 ¼ cups (285g) unsalted butter, softened

• 2 cups (400g) granulated sugar

• 4 large eggs, room temperature

• 1 tbsp vanilla bean paste (or seeds scraped from 1 vanilla bean)

• 1 cup (240ml) whole milk, room temperature

For the Berry Filling

• ¾ cup (about 240g) berry preserves (strawberry, raspberry, or mixed berry)

• 1 tbsp lemon juice (optional, to brighten the preserves)

For the Fresh Whipped Cream

• 2 cups (480ml) heavy whipping cream, chilled

• ¼ cup (30g) powdered sugar

• 1 tsp vanilla extract

For Decoration

• 1–2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)

• A few mint leaves (optional)

Instructions

Make the Vanilla Bean Cake

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.

2. In a bowl, whisk together flour, baking powder, and salt.

3. In a stand mixer or using a hand mixer, cream the butter and sugar on medium speed until light and fluffy, about 3–4 minutes.

4. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla bean paste.

5. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

6. Divide the batter evenly between the prepared pans and smooth the tops.

7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Whipped Cream

1. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until medium-firm peaks form.

2. Refrigerate until ready to use.

Assemble the Cake

1. Once the cakes are completely cool, place one layer on a cake plate.

2. Using a piping bag make alternate swirls of the berry preserves evenly over the first layer and repeat with the same processing with the whipped cream as to have cream in between each layer of the berry preserves.

3. Place the second cake layer on top, gently pressing down.

4. Spread the remaining whipped cream on the top and spread evenly.

5. Arrange the fresh berries on top of the cake. Garnish with mint leaves if desired.

   

I hope you enjoy this recipe as much as Mig's and I do and hopefully, you'll try it for your next gathering, I promise everyone would love it.

-Daniel Soto-Lopez