Description
Indulge in the divine flavors of this Irresistible Fresh Fruit Cream Cake with 3 Heavenly Layers. A delightful combination of light, fluffy cake, velvety whipped cream, and a medley of fresh fruits that’s sure to impress!
Ingredients
Scale
Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
Whipped Cream:
- 2 cups heavy whipping cream (cold)
- ½ cup powdered sugar
- 1 tsp vanilla extract
Fruit Topping:
- 1 cup fresh strawberries, sliced
- ¾ cup raspberries
- ½ cup blueberries
- 1 cup diced peaches (fresh or canned, drained)
- Optional: thin kiwi slices for color pop
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- Prepare Dry Ingredients: In a bowl, whisk flour, baking powder, and salt.
- Cream Butter and Sugar: In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
- Combine Wet and Dry Ingredients: Alternate adding dry ingredients and milk to the butter mixture. Mix until just combined.
- Bake: Divide batter into pans and bake for 22–26 minutes until a toothpick comes out clean. Cool completely.
- Whip Cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble: Layer cake, whipped cream, and mixed fruit. Repeat for all layers, then frost the entire cake with whipped cream.
- Decorate and Chill: Top with fruits and mint. Refrigerate for at least 1 hour before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 130mg