Summer Berry Layer Cake (Print-Friendly Format)
Fresh berries fill this soft, airy layer cake topped with summer fruit, silky buttercream, and a tangy coulis.
# Required Ingredients:
→ Cake Base
01 -
300 g unsalted butter, softened
02 -
300 g caster sugar
03 -
350 g self-raising flour
04 -
6 medium eggs
05 -
400 g mixed summer berries (such as strawberries, raspberries, blackberries, blueberries, and red currants)
→ Berry Coulis
06 -
300 g mixed summer berries
07 -
100 g caster sugar
→ Berry Buttercream
08 -
200 g unsalted butter, at room temperature
09 -
400 g icing sugar
10 -
3–4 tablespoons berry coulis
→ Decoration
11 -
Fresh strawberries
12 -
Fresh raspberries
13 -
Fresh blackberries
14 -
Fresh blueberries
15 -
Fresh red currants
16 -
Extra fruit coulis
# How to Make It:
01 -
Preheat the oven to 180°C (160°C fan). Line two deep 20 cm round tins with parchment paper.
02 -
Place butter, caster sugar, self-raising flour, and eggs into a stand mixer bowl. Beat together until smooth, ensuring an even mixture. Alternatively, cream butter and sugar until light and fluffy, then incorporate eggs and flour.
03 -
Gently fold 400 g summer berries through the batter. Divide mixture evenly between the two prepared tins.
04 -
Bake for 40–45 minutes or until a skewer comes out clean and the cakes are set with no bubbling. Cool in the tins for 20–30 minutes, then transfer to a wire rack to cool completely, keeping parchment underneath for support.
05 -
While cakes cool, place 300 g berries in a saucepan (halve or quarter strawberries for uniformity). Add 100 g caster sugar and cook over medium heat, stirring often and mashing berries as they soften. Blend until smooth, then strain through a sieve to remove seeds. Allow to cool fully and refrigerate if not using immediately.
06 -
Beat 200 g unsalted butter until very smooth. Add 400 g icing sugar and mix until fully incorporated. Pour in 3–4 tablespoons of cooled berry coulis and beat until the buttercream becomes smooth and creamy.
07 -
Place the first cake layer on a plate and spread over half the buttercream. Top with the second cake layer and cover with the remaining buttercream.
08 -
Arrange assorted fresh berries on top and around the cake. Drizzle extra coulis over the surface. Serve and enjoy.
# Additional Information:
01 -
Store cake in the refrigerator due to the fresh fruit content; this will also firm up the texture.
02 -
Best enjoyed on the day of baking for optimal freshness.
03 -
If using frozen berries, anticipate a slightly longer baking time due to extra liquid release.
04 -
Shop-bought fruit coulis may be substituted for homemade if desired.