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Berry Whipped Cream Cake

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For the cake:


1 cup granulated sugar
1 cup butter softened at room temperature
4 eggs room temperature
1 cup all-purpose flour Plain flour
2 teaspoon baking powder
1½ teaspoons vanilla extract
3 tablespoons milk room temperature

For the cream:


1¼ cups heavy whipping cream UK-Double Cream, cold
6 tablespoons powdered sugar
1 teaspoons vanilla extract
1 tablespoon skimmed milk powder
2 cups mixed berries of your choice.

For the cake:


Preheat the oven to 350°F (170°C)

In a mixer or food processor, cream the butter and sugar until light and fluffy.  Add the remaining ingredients and blend until combined.

Split the batter between 2 greased 8 inch round pans, and bake for 25 minutes or until a cake tester comes out clean.  Cool on cooling rack for at least 15 minutes then remove cake from pan.

For the cream:


Add all of the ingredients into a food processor or mixer.  Whip until thick (You’ll know it’s ready to use when you run a spoon through it and it doesn’t collapse into the crevice).

Place one layer of the cooled cake on a cake plate. Cover with half of the cream.


Place the second layer on top and cover with the remaining cream. Decorate with berries of your choice.

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