Fruits Fresh Cream Cake A Symphony of Freshness and Sweetness


Fruits Fresh Cream Cake

A Symphony of Freshness and Sweetness


For the Cake:

- 2 cups all-purpose flour

- 2 teaspoons baking powder

- 1/2 teaspoon salt

- 1 cup unsalted butter, softened

- 1 1/2 cups granulated sugar

- 4 large eggs

- 2 teaspoons vanilla extract

- 1/2 cup whole milk

For the Fresh Cream Frosting:

- 2 cups heavy cream

- 1/2 cup powdered sugar

- 1 teaspoon vanilla extract

For the Fruit Topping:

- Assorted fresh fruits (strawberries, kiwi, blueberries, mango, etc.)



1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a bowl, whisk together all-purpose flour, baking powder, and salt.

3. In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.

4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

5. Gradually add the dry ingredients to the wet ingredients, alternating with whole milk, beginning and ending with the dry ingredients. Mix until just combined.

6. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Fresh Cream Frosting:

1. In a chilled bowl, whip heavy cream until it starts to thicken.

2. Add powdered sugar and vanilla extract. Continue whipping until stiff peaks form.


1. Place one cake layer on a serving plate. If desired, brush with fruit preserves or glaze.

2. Spread a layer of fresh cream over the cake.

3. Add a layer of assorted fresh fruits.

4. Place the second cake layer on top and repeat the process.

5. Optionally, garnish the top with additional fresh fruits.

Prep Time: 20 minutes | Baking Time: 25-30 minutes | Total Time: 1 hour 30 minutes

Yield: 12 slices

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