Description
A vibrant and festive cake topped with strawberries and blueberries, perfect for summer celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup whipped cream or frosting
- Fresh strawberries
- Fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the sugar and softened butter until light and fluffy.
- Beat in the eggs, one at a time, and stir in the vanilla extract.
- Combine flour, baking powder, and salt in a separate bowl.
- Gradually add the dry mixture to the creamed mixture, alternating with the milk.
- Pour the batter evenly into prepared pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans before transferring them to wire racks.
- Stack the cakes and spread whipped cream or frosting in between and on top.
- Decorate with fresh strawberries and blueberries.
Notes
Make-ahead tips: Bake the cake layers a day in advance and store at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg