Fruit And Cream Cake
A light, fruit-filled cake layered with whipped cream and topped with a sweet fruit jam drizzle, perfect for summer gatherings or special occasions with fresh flavors.
Ingredients
Instructions
- Grease and flour an 8-inch spring-form pan.
- In a blender, puree one-third of the fruit.
- Add water to the pureed fruit to make 1/2 cup.
- In a bowl, stir together flour, baking soda, and salt.
- In a mixer bowl, beat eggs on high for 4 minutes.
- Gradually add sugar and beat for 4 to 5 minutes on medium until sugar dissolves.
- Gradually add the flour mixture and beat until combined.
- Heat the pureed fruit and butter until the butter melts.
- Add the melted fruit and butter mixture to the batter and mix until combined.
- Pour the batter into the prepared pan and bake at 350°F (175°C) for about 30 minutes.
- Cool the cake for 10 minutes.
- Remove from the pan and cool completely.
- In a mixer bowl, beat whipping cream and powdered sugar until soft peaks form.
- Cut the cake horizontally into two layers.
- Spread half of the whipped cream and half of the fruit on the bottom layer.
- Place the second layer on top and repeat with remaining whipped cream and fruit.
- Heat jam with 1 tablespoon of water, cool slightly, then drizzle over the top of the cake.
Tips & Substitutions
For a lighter cake, you can substitute half of the all-purpose flour with almond flour. If you're short on time, use store-bought whipped cream instead of making your own. When selecting fruit, consider using seasonal selections for the best flavor. You can also try different jams like raspberry for a unique twist. This cake pairs beautifully with Sweet Story Cake for a delightful dessert spread.
Serving Suggestions
Serve slices of the cake with a dollop of additional whipped cream on the side for extra indulgence. Fresh mint leaves can be a refreshing garnish. This cake is perfect for special occasions or as a light dessert after a hearty meal, pairing wonderfully with a cup of tea or coffee. For a complete meal, consider serving it alongside Cheesy Vidalia Onion Casserole.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To maintain the texture of the whipped cream, consider covering it loosely with plastic wrap. If the cake becomes too cold, allow it to sit at room temperature for about 30 minutes before serving to enhance the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit And Cream Cake contains roughly 447 calories, with 3g protein, 103g carbohydrates, and 5g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 972mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fruit instead of fresh?
Yes, you can use frozen fruit, but be sure to thaw and drain it well before pureeing. This helps prevent excess moisture from affecting the cake's texture. Adjust the amount of sugar if the fruit is particularly sweet or sour.
What can I substitute for whipping cream?
If you need a dairy-free option, you can use coconut cream as a substitute for whipping cream. Chill a can of coconut milk overnight, then scoop out the solid part and whip it with powdered sugar until light and fluffy. This will give you a delicious and creamy topping.
How can I make this cake ahead of time?
You can bake the cake a day in advance and store it covered at room temperature. Assemble the cake with whipped cream and fruit on the day you plan to serve it for the best texture and flavor. This makes it convenient for gatherings and celebrations.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).