If you ask me, there’s nothing quite like a homemade berry cake.
This sweet treat combines fresh strawberries and blueberries in a light, fluffy cake that’s perfect for any occasion. The bright, colorful berries create pretty swirls throughout each slice, while the simple vanilla batter lets the fruit flavors shine.
It’s topped with a creamy frosting that’s not too sweet, and the combination of berries gives the cake just the right amount of natural tartness. The best part? Those pops of berry in every bite make it feel special without being complicated.
This is the kind of cake that makes people smile at birthday parties or brightens up a regular Sunday afternoon dessert.
Why You’ll Love This Berry Cake
- Simple ingredients – You only need a handful of basic pantry staples and fresh berries to make this cake – no fancy or hard-to-find ingredients required.
- Quick preparation – The batter comes together in just minutes, and you’ll have a fresh, homemade cake ready in about an hour.
- Perfect for summer – This cake makes the most of sweet, seasonal berries when they’re at their peak – it’s like summer on a plate!
- Great for beginners – With just a few simple steps and basic mixing techniques, this recipe is perfect for novice bakers or anyone who wants a foolproof dessert.
What Kind of Berries Should I Use?
Fresh berries are ideal for this cake, but don’t worry if you can only find frozen ones – they’ll work just fine too. When using fresh strawberries, look for bright red ones that are firm but give slightly when pressed, and make sure there’s no white or green near the stem. For blueberries, choose ones that are deep blue-purple and have a slight dusty coating (that’s actually a good thing – it’s called bloom and helps protect the berries). If you’re going with frozen berries, just remember not to thaw them before adding to the cake batter, as this can make them mushy and bleed color into your batter.
Options for Substitutions
This fruit cake recipe can be adapted with several simple swaps if you need them:
- Margarine: You can easily swap margarine with the same amount of butter, or use vegetable oil (80ml) if you prefer. Just make sure whatever you use is at room temperature.
- Self-rising flour: No self-rising flour? Use 100g all-purpose flour plus 1½ teaspoons of baking powder and a pinch of salt instead.
- Berries: The great thing about this cake is how flexible it is with fruit! You can use any berry mix – raspberries, blackberries, or even cherries work well. If using frozen berries, don’t thaw them first – add them while still frozen.
- Superfine sugar: Regular granulated sugar works fine here. If you only have granulated, give it a quick whirl in a food processor to make it finer, or just use it as is.
- Eggs: For each egg, you can substitute with ¼ cup of mashed banana or ¼ cup of applesauce plus ½ teaspoon of baking powder. The texture might be slightly different, but it’ll still be tasty!
Watch Out for These Mistakes While Baking
The most common mistake when making this berry cake is using cold ingredients – make sure your margarine, eggs, and even flour are at room temperature for a smooth, lump-free batter that bakes evenly. Another frequent error is overmixing the batter once you’ve added the flour, which can lead to a tough, dense cake instead of a light and fluffy one – stop mixing as soon as the flour is incorporated. Fresh berries can sink to the bottom of your cake during baking, so toss them in a light coating of flour before adding them to the batter, and don’t skip the step of gently pressing them into the top of the batter. For the best texture, avoid opening the oven door during the first 20 minutes of baking, as this can cause your cake to sink in the middle and bake unevenly.
What to Serve With Berry Cake?
This fruity cake pairs perfectly with a dollop of freshly whipped cream or a scoop of vanilla ice cream to balance out the natural tartness of the berries. For a morning or afternoon tea setting, serve it alongside a hot cup of Earl Grey or chamomile tea – the floral notes in these teas complement the berry flavors beautifully. If you’re serving this for dessert, try adding a drizzle of warm custard sauce or a spoonful of Greek yogurt for a tangy twist that works really well with the sweet cake and fresh berries.
Storage Instructions
Keep Fresh: This fruity cake stays good in an airtight container at room temperature for 2-3 days. Since it contains fresh berries, I recommend placing it in the fridge after day one to keep those fruits from getting too soft. In the fridge, it’ll stay fresh for up to 5 days.
Freeze: You can freeze individual slices or the whole cake for up to 3 months. Just wrap it well in plastic wrap and then aluminum foil to prevent freezer burn. This is super handy when you want to save some for later or make it ahead for a special occasion!
Thaw: When you’re ready to enjoy your frozen cake, let it thaw overnight in the fridge. For the best texture, take it out about an hour before serving to come to room temperature. The berries might be a bit softer after freezing, but the cake will still taste great!
| Preparation Time | 20-30 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 55-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 8-10 g
- Fat: 30-35 g
- Carbohydrates: 90-100 g
Ingredients
- 100 grams soft margarine
- 100 grams superfine sugar
- 2 large eggs, whisked
- 100 grams self-rising flour
- 1 teaspoon baking powder
- 200 grams strawberries
- 200 grams blueberries
- 1 tablespoon sugar
- 2 tablespoons water
Step 1: Prepare the Cake Tin and Preheat the Oven
Begin by preheating your oven to 350°F (180°C).
As it heats, grease and line a 7-inch cake tin to prevent the cake from sticking once it’s baked.
Step 2: Mix the Cake Batter
In a mixing bowl, combine 100 grams of soft margarine, 100 grams of caster sugar, 2 beaten large eggs, 100 grams of self-raising flour, and 1 teaspoon of baking powder.
Beat the ingredients together until you achieve a well-blended and smooth batter.
Step 3: Bake the Cake
Spoon the prepared batter into the lined cake tin and smooth the top with a spatula.
If using two tins, bake for 25-30 minutes; for a deeper single tin, bake for 35-40 minutes.
To check if the cake is done, insert a skewer into the center; it should come out clean.
Step 4: Cool the Cake
Once baked, turn the cake onto a cooling rack and let it cool completely before adding any toppings.
Step 5: Prepare the Strawberry Topping
Hull and slice 6-8 strawberries, depending on their size.
In a pan, gently heat the sliced strawberries with 1 tablespoon of sugar and 2 tablespoons of water.
Simmer until the sugar dissolves and the berries begin to soften.
Crush the berries slightly and continue cooking for an additional 2 minutes until the mixture is slightly jammy, while retaining some juice.
Allow the mixture to cool before using.
Step 6: Top and Serve the Cake
Once the cake has cooled completely, spread the cooled strawberry mixture over the top, reserving a little for later use if desired.
Your cake is now ready to serve and enjoy!
Voilà, a delightful cake with a fresh strawberry topping!