Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 cup milk
- Pinch of salt
- 1 1/4 cups heavy cream, chilled
- 2 tablespoons powdered sugar
- 7 ounces fresh strawberries, halved
- 7 ounces blueberry jam or compote
- Fresh strawberries
- Blueberries
- Raspberries
- Mint leaves
- Edible flowers
- Powdered sugar, for dusting
Directions
Preheat oven to 175°C (350°F).
Grease and line two 9-inch round cake pans.
Cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Alternately add the sifted mixture of flour, baking powder, and salt with the milk to the batter, beginning and ending with the dry ingredients.
Divide the batter evenly between the prepared pans and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake layers completely on a wire rack.
Whip the heavy cream with powdered sugar until stiff peaks form.
Place the first cake layer on a serving plate.
Spread an even layer of blueberry jam over the first cake layer.
Spread a thick layer of whipped cream over the jam.
Arrange halved strawberries upright inside the cream layer, cut-side facing out, for a decorative cross-section.
Carefully place the second cake layer on top.
Pipe swirls of the remaining whipped cream onto the top surface of the cake.
Decorate the top with fresh strawberries, blueberries, mint leaves, and edible flowers.
Dust the finished cake lightly with powdered sugar.
Chill the cake for at least 1 hour before slicing to allow the layers to set.
Frequently Asked Questions
How should I properly store this Strawberry & Blueberry Layer Cake to keep it fresh?
For the best flavor and texture, store your finished Strawberry & Blueberry Layer Cake in an airtight container at room temperature for up to 2 days. If you need longer storage, refrigerate it for up to 4 days, though letting it come to room temperature briefly before serving will improve the cake's crumb.
Can I substitute the all-purpose flour in this cake recipe?
While this recipe calls for 1 1/2 cups of all-purpose flour, you can often substitute it with a good quality 1:1 gluten-free baking blend for a similar texture. Ensure your wet ingredients (like the 1/4 cup of milk) are measured precisely if making this substitution.
What is the best way to ensure my cake layers bake evenly at 175°C (350°F)?
To ensure even baking when using the specified 175°C (350°F) oven temperature, make sure your cake pans are properly greased and lined as directed. Also, avoid opening the oven door during the first 15 minutes of the 25-minute bake time to prevent the layers from sinking.
