Bright, tender, and topped with seasonal fruit, this Fresh Fruit Layer Cake makes any gathering feel special. It’s light enough for afternoon tea but festive enough for celebrations. If you love fruity bakes, try our blueberry variation for another vibrant option.
Why You’ll Love This Fresh Fruit Layer Cake
- Bright, natural fruit flavors without heavy syrups.
- Simple pantry ingredients and easy assembly.
- Great for parties, brunches, or weeknight treats.
- Perfect for leftovers and meal prep—slice and store.
- Crowd-pleasing and family-friendly.
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Ingredients Needed
- Dry ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- Wet ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 eggs
- 1 teaspoon vanilla extract
- Filling & frosting:
- 1 cup fresh strawberries, pureed
- 1/2 cup strawberry buttercream frosting
- Topping:
- 1 cup assorted fresh fruits (for layering and garnish)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
- In another bowl, whisk the flour with baking powder. Alternately add the flour mixture and milk to the creamed mixture, starting and ending with flour; mix until just combined.
- Divide batter evenly between pans and bake 25–30 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
- For the buttercream, beat softened butter with powdered sugar until fluffy, then mix in the pureed strawberries. Spread frosting between layers, cover the cake with more buttercream, and top with assorted fresh fruits. Serve and enjoy.
Serving Suggestions Fresh Fruit Layer Cake
- Dust with powdered sugar and serve with a dollop of whipped cream.
- Pair with hot tea or iced coffee for a light afternoon treat.
- For brunch, slice and serve alongside warm fluffy pancakes and fresh juice.
- Arrange extra berries around the base for a pretty presentation.
- Add a sprig of mint on each slice for color and freshness.
Tips for Success Fresh Fruit Layer Cake
- Ensure butter is softened, not melted, for proper aeration when creaming.
- Don’t overmix after adding flour; stop when just combined to keep cake tender.
- Cool layers completely before frosting to prevent melting.
- Pat fresh fruit dry to reduce excess moisture on the cake.
- Store chilled in an airtight container; bring to room temperature before serving for best texture.
Variations
Here are a few easy ways to change it up:
- Mixed berry cake: swap pureed strawberries for a mixed berry puree.
- Citrus twist: add 1 tsp lemon zest to the batter for a bright lift.
- Dairy-free option: use dairy-free milk and vegan butter with a plant-based buttercream.
Follow us on Pinterest for more cozy ideas.
Fresh Fruit Layer Cake
Bright, tender, and topped with seasonal fruit, this Fresh Fruit Layer Cake makes any gathering feel special, perfect for afternoon tea or celebrations.
Ingredients
Dry ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
Wet ingredients
- 0.5 cups unsalted butter, softened Ensure butter is softened for proper creaming.
- 1 cup milk
- 3 pieces eggs
- 1 teaspoon vanilla extract
Filling & frosting
- 1 cup fresh strawberries, pureed
- 0.5 cup strawberry buttercream frosting
Topping
- 1 cup assorted fresh fruits (for layering and garnish)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
- In another bowl, whisk the flour with baking powder. Alternately add the flour mixture and milk to the creamed mixture, starting and ending with flour; mix until just combined.
- Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
Frosting
- For the buttercream, beat softened butter with powdered sugar until fluffy, then mix in the pureed strawberries.
- Spread frosting between layers, cover the cake with more buttercream, and top with assorted fresh fruits.
- Serve and enjoy.
Notes
Dust with powdered sugar and serve with a dollop of whipped cream. Store chilled in an airtight container; bring to room temperature before serving for best texture.