Hey there, friend! Looking for a dessert that’s both beautiful and incredibly yummy? Let me tell you about my go-to recipe: Cake With Whipped Cream And Fruit. It’s the perfect treat for just about any occasion, and honestly, it’s so easy to make. If you’re new to baking or just want something simple but impressive, you’ve come to the right place. Let’s get baking this delightful Cake With Whipped Cream And Fruit together!
Why You Will Love This Recipe
This Cake With Whipped Cream And Fruit is seriously the best. First off, it’s super simple to make – even if you’re not a pro baker, you can totally nail this. The cake itself is light and fluffy, not too sweet, which makes it the perfect base for the star of the show: fresh whipped cream and juicy fruit. What I love most is how versatile it is. You can use any of your favorite fruits – berries, peaches, kiwi, you name it! Plus, it looks absolutely gorgeous. Imagine presenting this beautiful, colorful cake to your friends or family. It’s guaranteed to impress and it tastes even better than it looks. It’s the kind of dessert that’s perfect for a summer picnic, a birthday party, or just a regular Tuesday when you need a little something special.
Ingredients
Here’s everything you’ll need to make this amazing Cake With Whipped Cream And Fruit. Don’t worry, it’s mostly stuff you probably already have!
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- For the Whipped Cream:
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- For the Fruit Topping:
- 2 cups mixed fresh fruit (strawberries, blueberries, raspberries, sliced kiwi, peaches, etc.) – use your favorites!
Step-by-Step Instructions
Let’s get started on making this delicious Cake With Whipped Cream And Fruit! Follow these easy steps, and you’ll have a beautiful dessert in no time.
1. Get Ready to Bake
First, preheat your oven to 350°F (175°C). Grab a 9-inch round cake pan and grease it well. You can use butter or cooking spray to make sure the cake doesn’t stick. Dust it lightly with flour after greasing for extra insurance. This step is important so your cake comes out easily!
2. Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Whisking helps to evenly distribute the baking powder and salt throughout the flour. Set this bowl aside for now.
3. Cream Butter and Sugar
In a large bowl, or in the bowl of a stand mixer, beat the softened butter and sugar together until they are light and fluffy. This usually takes about 2-3 minutes. Creaming the butter and sugar is key to making a tender cake.
4. Add Eggs
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start by adding about a third of the dry ingredients, then half of the milk, then another third of the dry ingredients, the rest of the milk, and finally the last of the dry ingredients. Mix until just combined. Be careful not to overmix, as this can make the cake tough.
6. Bake the Cake
Pour the batter into your prepared cake pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it – ovens can vary!
7. Cool the Cake
Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. Make sure it’s completely cool before you add the whipped cream, otherwise, it will melt!
8. Make the Whipped Cream
While the cake is cooling, let’s make the whipped cream. In a cold bowl (you can even chill it in the freezer for a few minutes!), pour in the cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until stiff peaks form. This means when you lift the beaters, the whipped cream holds its shape. Be careful not to overwhip, or you’ll end up with butter!
9. Assemble the Cake With Whipped Cream And Fruit
Once the cake is completely cool, gently spread the whipped cream evenly over the top of the cake. Then, arrange your fresh fruit on top of the whipped cream in whatever pattern you like! Get creative and make it look beautiful.
Serving Suggestions
This Cake With Whipped Cream And Fruit is wonderful served slightly chilled. It pairs perfectly with a cup of coffee or tea in the afternoon. For a lighter option, it’s also lovely with a glass of lemonade or iced tea.
When it comes to presentation, you can dust the edges of the cake with a little extra powdered sugar for a pretty touch. Arranging the fruit in a decorative pattern makes it even more visually appealing. Think about creating rings of different colored fruits or making a simple, elegant design.
This cake is ideal for so many occasions! It’s fantastic for birthday parties, summer barbecues, potlucks, or just a special family dinner. It’s festive enough for celebrations but simple enough to enjoy anytime you want a delicious and refreshing dessert.
Storage and Reheating
If you have any leftover Cake With Whipped Cream And Fruit (though I doubt you will!), it’s best to store it in the refrigerator. Cover it loosely with plastic wrap or place it in an airtight container. The whipped cream is freshest if eaten within 1-2 days.
Because of the whipped cream and fresh fruit, this cake is really best enjoyed cold and fresh. Reheating isn’t recommended as it will make the whipped cream melt and the fruit soggy. Just keep it chilled and enjoy it straight from the fridge!
Key Details
Prep time: 20 minutes
Cook time: 25-30 minutes
Total time: About 50 minutes (plus cooling time)
Servings: 8 servings
Equipment you’ll need:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Wire rack
There you have it! A simple, delicious, and beautiful Cake With Whipped Cream And Fruit that’s sure to impress. Enjoy every bite!
Cake With Whipped Cream And Fruit
Ingredients
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup 1 stick unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- For the Whipped Cream:
- 1 cup heavy cream cold
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- For the Fruit Topping:
- 2 cups mixed fresh fruit strawberries, blueberries, raspberries, sliced kiwi, peaches, etc.
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with milk, mixing until just combined.
- Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
- For the whipped cream, in a cold bowl, beat cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once cake is completely cool, spread whipped cream evenly over the top.
- Arrange fresh fruit on top of the whipped cream.