Cherry on Cake – Fresh Summer Berries and Cream
Indulge in the bliss of summer with our Cherry on Cake recipe, featuring fresh summer berries and luscious cream. This delightful dessert is perfect for a barbecue or a cozy evening indoors, capturing the essence of sunny days in every bite!
Indulge in the bliss of summer with our Cherry on Cake recipe, featuring fresh summer berries and luscious cream. This delightful dessert is perfect for a barbecue or a cozy evening indoors, capturing the essence of sunny days in every bite!
Cherry on Cake
- Easy and quick to prepare—perfect for busy weeknights!
- Utilizes fresh, seasonal berries and rich cream for a delightful taste.
- Versatile and can be customized with different fruits based on your preference.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp baking powder
- ½ tsp vanilla extract
- ½ cup heavy cream
- 1 cup fresh cherries, pitted and halved
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- Powdered sugar for dusting
How to Make
To begin, preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes. Next, add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract. In a separate bowl, sift the flour and baking powder, then gradually add it to the wet mixture until just combined. Pour the batter into a greased round cake pan and evenly spread your pitted cherries and mixed berries on top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool before topping with whipped heavy cream and a dusting of powdered sugar.
Tips
- Ensure your butter is at room temperature for easier creaming.
- Feel free to substitute any berries you have on hand!
- For extra flavor, add a splash of lemon zest to the batter.
Make-Ahead
This Cherry on Cake can be made a day in advance. Just prepare the cake and store it in an airtight container until ready to serve. Add whipped cream and berries just before serving.
Storing
Store leftover cake in an airtight container in the refrigerator for up to 3 days. Keep in mind that the freshness of the whipped cream is best enjoyed within a day of preparation!
Freezing
This cake can be frozen without toppings. Wrap it well in plastic wrap and then foil, and it can last in the freezer for up to 2 months. Defrost in the refrigerator before enjoying.
Reheating
To reheat, simply warm individual slices in the microwave for about 15-20 seconds, or until just heated through.
Serving Suggestions
Pair this delightful cake with a scoop of vanilla ice cream or a dollop of Greek yogurt for a refreshing twist. Fresh mint leaves also make for a beautiful and tasty garnish!
For a seamless baking experience, consider investing in a reliable stand mixer to speed up your mixing process!
Related Recipes
Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp baking powder
- ½ tsp vanilla extract
- ½ cup heavy cream
- 1 cup fresh cherries, pitted and halved
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- Powdered sugar for dusting
Instructions
Preheat and prepare
Preheat your oven to 350°F (175°C). Grease a round cake pan and line with parchment for easy removal.
Cream butter and sugar
Cream butter and sugar until light and fluffy, about 3-5 minutes.
Add eggs and vanilla
Add eggs one at a time, mixing well. Stir in vanilla.
Combine dry ingredients
In a separate bowl, sift flour and baking powder; fold into the wet mixture until just combined.
Assemble cake
Pour batter into the prepared pan, top with cherries and mixed berries.
Bake and finish
Bake for 25-30 minutes until a toothpick comes out clean. Let cool, then top with whipped cream and dust with powdered sugar.
Notes
- Fresh berries work best when ripe and juicy.
- Feel free to substitute any berries you have on hand.
- For extra flavor, add a splash of lemon zest to the batter.
Nutrition Facts
Frequently asked questions
Can I substitute dairy-free or plant-based alternatives for the dairy?
Yes. You can use dairy-free butter and dairy-free whipped topping, and substitute heavy cream with coconut cream or almond cream. The texture may vary slightly.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. If topped with cream, keep refrigerated and add fresh berries before serving.
Can this cake be made gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Bake time may vary slightly; check for doneness with a toothpick.
What goes well with this dessert?
Serve with a dollop of whipped cream or vanilla ice cream and a sprig of mint for garnish.
Can I use frozen berries in this recipe?
Yes. You can use frozen berries. Thaw and drain them well before layering on the batter to prevent excess moisture.
