Shavuot Berry Cake
A light, tender sponge cake topped with a luscious layer of sweetened cream and a vibrant medley of fresh seasonal berries, perfect for the Shavuot holiday.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 cup granulated sugar (200g)
- •1/2 cup unsalted butter, softened (115g)
- •2 large eggs, room temperature
- •1/2 cup whole milk (120ml)
- •1 1/2 teaspoons baking powder
- •1 teaspoon vanilla extract
- •1/4 teaspoon salt
- •1 cup heavy whipping cream (240ml)
- •2 tablespoons powdered sugar
- •2 cups mixed fresh berries (strawberries, blueberries, raspberries)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
- 3
In a large bowl, cream the butter and granulated sugar together until light and fluffy, then beat in the eggs one at a time, followed by the vanilla extract.
- 4
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- 5
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Allow the cake to cool completely on a wire rack.
- 7
In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- 8
Spread the whipped cream evenly over the cooled cake and top generously with the fresh berries before serving.
💡 Chef tips
- Make sure your eggs and butter are at room temperature to ensure the batter emulsifies properly for a light crumb.
- You can bake the cake a day in advance, but wait to add the whipped cream and berries until just before serving to keep the cake from getting soggy.
- If you prefer a lighter version, you can substitute the heavy cream with a thick Greek yogurt sweetened with honey.
✅ How it should turn out
The finished cake features a moist, golden sponge base topped with velvety, cool whipped cream and the bright, tart pop of fresh berries, offering a refreshing balance of sweetness and texture.