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Strawberry Blueberry Summer Cake

This delightful Strawberry Blueberry Summer Cake is full of fresh, juicy berries and a hint of vanilla, making it the perfect dessert for summer gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk Can substitute with milk + vinegar or lemon juice.
For the Berries
  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 2 tablespoons granulated sugar Optional, adjust depending on berry sweetness.
  • 1 tablespoon lemon juice
For the Topping
  • Whipped cream or whipped topping (store-bought or homemade)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate large bowl, cream the softened butter and sugar until light and fluffy.
  4. Mix in the eggs one at a time, followed by the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk until the batter is smooth.
Baking
  1. Pour the batter into a greased 9-inch round cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
Assembly
  1. While the cake cools, combine the strawberries, blueberries, sugar, and lemon juice in a bowl.
  2. Once the cake has cooled, top it with the berry mixture and finish with a generous dollop of whipped cream.

Notes

For a different twist, substitute strawberries and blueberries with raspberries or blackberries. This cake can be made a day ahead and stored in the fridge. Add whipped cream right before serving to maintain freshness.