Shavuot Berry Cake
A light, moist sponge cake topped with a luscious layer of sweetened cream and a vibrant medley of fresh summer berries, perfect for celebrating Shavuot.
Ingredients
- •1 1/2 cups all-purpose flour
- •1 cup granulated sugar
- •1/2 cup unsalted butter, softened
- •2 large eggs
- •1/2 cup whole milk
- •1 teaspoon vanilla extract
- •1 1/2 teaspoons baking powder
- •1/4 teaspoon salt
- •1 cup heavy whipping cream
- •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 softened butter and granulated sugar together until light and fluffy.
- 4
Beat in the eggs one at a time, then stir in the vanilla extract.
- 5
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- 6
Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Allow the cake to cool completely on a wire rack.
- 8
In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- 9
Spread the whipped cream evenly over the cooled cake and top generously with the fresh berries before serving.
💡 Chef tips
- Ensure your eggs and milk are at room temperature before mixing to ensure a smooth, emulsified batter.
- The cake can be baked a day ahead, but wait to whip the cream and add the berries until just before serving to keep the fruit fresh and the cream stable.
- For a citrus twist, add one teaspoon of freshly grated lemon zest to the cake batter.
✅ How it should turn out
The finished cake should have a tender, golden-brown crumb topped with cloud-like whipped cream and glistening, tart-sweet berries that smell fresh and inviting.