Shavuot Berry Cake
A delightful and tender dairy sponge cake generously loaded with a vibrant crown of fresh summer berries, perfect for celebrating Shavuot.
Ingredients
- •1.5 cups all-purpose flour (190g)
- •1.5 tsp baking powder
- •0.25 tsp salt
- •0.5 cup unsalted butter (115g), softened at room temperature
- •1 cup granulated sugar (200g)
- •2 large eggs, room temperature
- •1 tsp vanilla extract
- •0.5 cup whole milk
- •2 cups mixed fresh berries (strawberries, blueberries, raspberries)
- •1 tbsp powdered sugar for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round springform pan, lining the bottom with parchment paper.
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- 3
In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3 minutes.
- 4
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- 5
Alternate adding the dry flour mixture and the whole milk to the butter mixture, beginning and ending with the flour, mixing just until combined and smooth.
- 6
Pour the batter evenly into the prepared springform pan and smooth the top with a spatula.
- 7
Scatter the mixed fresh berries generously over the top of the batter, pressing them down very slightly.
- 8
Bake for 40 to 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- 9
Allow the cake to cool in the pan for 15 minutes, then gently run a knife around the edges, release the springform ring, and transfer to a wire rack to cool completely.
- 10
Dust the top with powdered sugar just before slicing and serving.
💡 Chef tips
- Toss the berries in a tablespoon of flour before placing them on the cake to prevent them from sinking to the bottom during baking.
- This cake can be baked a day ahead and stored tightly wrapped at room temperature, or frozen without the powdered sugar for up to one month.
- Feel free to use frozen berries if fresh ones are out of season; just do not thaw them beforehand to avoid excess bleeding into the batter.
✅ How it should turn out
The finished cake features a golden, buttery crumb that is tender and moist, beautifully studded with sweet, burst berries that add a tart contrast.