Name: Summer berry cake recipe
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 12
Ingredients: 175g butter, at room temperature; 315g (1 1/2 cups) caster sugar; 3 eggs; 20.00 ml vanilla bean extract; 375g (2 1/2 cups) self-raising flour; 300g tub sour cream; 250g strawberries, hulled, halved; 125g raspberries; 125g blackberries; 125g blueberries; 250g cream cheese, softened; 150g (1 cup) icing sugar mixture; 1 tsp vanilla bean extract; 250g tub mascarpone; 300ml tub thickened cream

by Amira Georgy Last updated on 11/09/2023

This delicious summer berry cake is the perfect dessert for an Aussie Christmas. Made with a simple cake batter, this cake is a delightful way to use up all those berries. - Amira Georgy

Ingredients

175g butter, at room temperature
315g (1 1/2 cups) caster sugar
3 eggs
1 tbsp vanilla bean extract
375g (2 1/2 cups) self-raising flour
300g tub sour cream
250g strawberries, hulled, halved
125g raspberries
125g blackberries
125g blueberries

Mascarpone cream

250g cream cheese, softened
150g (1 cup) icing sugar mixture
1 tsp vanilla bean extract
250g tub mascarpone
300ml tub thickened cream

Method

Step 1

Preheat oven to 180C/160C fan forced. Grease and line a 2 x 20cm round cake pans with baking paper.
Step 2

Use an electric mixer to beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until just combined between each addition, then beat in vanilla. Stir in half the flour and half the sour cream. Stir in remaining flour and remaining sour cream.
Step 3

Divide mixture among prepared pans. Bake for 40 minutes or until a skewer inserted into the centres comes out clean. Stand cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 4

To make mascarpone cream, use an electric mixer to beat cream cheese, icing sugar and vanilla until light and fluffy. Add mascarpone and beat until just combined. Gradually add cream and beat until thick and creamy. Place in the fridge for 30 minutes to chill.
Step 5

Split cakes in half horizontally. Place one cake layer on a serving plate. Top with ¼ of the mascarpone cream and sprinkle with ¼ of the berries. Repeat layering with remaining cake layers, mascarpone cream and berries. Serve.