Skip to Content

Berries & Cream

Berries & Cream (Prepared)


10 mins

Cook Time

1 hr




6 eggs (at room temperature)
1 cup granulated sugar
1 teaspoon vanilla
1 cup cake & flour pastry
1/2 teaspoon baking powder
1/3 cup butter, melted & cooled until lukewarm
2 cups whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla
1 cup strawberries, sliced
1/2 cup blueberries
1/2 cup raspberries
whole strawberries, blueberries, raspberries chocolate-dipped strawberries
1 oz. Melted semi-sweet chocolate, if desired


Step 1

Grease small individual cake pans. Line with waxed paper and grease again.

Step 2

Add eggs in large mixing bowl and beat until foamy; gradually beat in sugar. Beat at high speed for 8 to 10 minutes or until thick, pale yellow and tripled in volume. Beat in vanilla. Sift together flour and baking powder; lightly fold in batter. Fold in butter. Pour into prepared pans.

Step 3

Bake in 325°F oven for 25 to 30 minutes or until cake springs back when lightly touched in centre. Turn cakes out into rack; remove paper and let cool.

Step 4

Whip cream; beat in sugar and vanilla. Set 1 cup aside. Fold berries (raspberries, blueberries, strawberries) into remaining cream.

Step 5

Assemble cake, spreading the filling underneath and over layer. Top cake with remaining cream. Decorate with berries. Drizzle with melted chocolate if desired.

You may also like