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.