Introduction

Summer calls for desserts that are effortless, refreshing, and perfect for sharing. This easy summer cake combines a light butter cake with tangy whipped cream and a colorful mix of fresh fruit. It’s a simple, beautiful treat that’s sure to impress at any gathering.

Easy Summer Cake with Fruit & Cream Recipe - Recipe Image

Ingredients

1/2 cup unsalted butter, softened at room temperature for 1 hour
1 1/2 cups sugar
3 large eggs
2 1/4 cups all-purpose flour
1 teaspoon salt
3 1/2 teaspoons baking powder
1 1/4 cups whole milk
2 teaspoons pure vanilla extract
2 cups heavy cream
1/2 cup sour cream
1/4 cup powdered sugar
Pinch salt
2 nectarines or peaches, sliced
1 apricot, sliced
1/2 cup chopped strawberries
1/2 cup blackberries

Instructions

Step 1: Preheat the oven to 350°F. Grease a 9×13-inch pan thoroughly with baking spray.
Step 2: Using a hand mixer or stand mixer, beat the softened butter and sugar together until fluffy and light. Add the eggs and beat until fully combined and creamy.
Step 3: Beat in the flour, salt, and baking powder, then add the milk and vanilla. Beat the batter on low speed for 30 seconds, then increase to medium-high for 3 minutes.
Step 4: Pour the batter immediately into the prepared pan and bake for 40 to 45 minutes, or until the cake springs back slightly when pressed and a toothpick inserted near the center comes out clean.
Step 5: Let the cake cool completely, at least an hour.
Step 6: Whip the heavy cream, sour cream, powdered sugar, and pinch of salt together until soft peaks form. Spread the cream over the cooled cake.
Step 7: Top the cake with the sliced nectarines or peaches, apricot, chopped strawberries, and blackberries. Refrigerate until ready to serve.

Tips & Variations

Use any combination of fresh stone fruits and berries you like for a seasonal twist.
For extra flavor, add a teaspoon of lemon zest to the whipped cream mixture.
Try garnishing with chopped crystallized ginger or a drizzle of melted chocolate for a special touch.

Storage

Store the cake covered in the refrigerator for up to 5 days. The cream topping is best fresh, but the cake retains its flavor well. To serve, you can let it sit at room temperature for 10 minutes to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake ahead of time?

Yes, you can bake the cake a day ahead and keep it wrapped tightly at room temperature. Add the whipped cream and fruit topping just before serving for the best texture.

What if I don’t have sour cream for the cream topping?

You can substitute sour cream with Greek yogurt for a similar tang and creaminess in the topping.

Easy Summer Cake with Fruit & Cream Recipe

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4.6 from 77 reviews

This Easy Summer Cake with Fruit & Cream is a light and delightful one-bowl butter cake, topped with tangy whipped cream and a colorful assortment of fresh summer fruits like nectarines, apricots, strawberries, and blackberries. Perfect for casual summer gatherings, this recipe combines simplicity and elegance, offering a refreshing and crowd-pleasing dessert that celebrates the best of summer produce.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes plus cooling time
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cake:

1/2 cup unsalted butter, softened at room temperature for 1 hour
1 1/2 cups sugar
3 large eggs
2 1/4 cups all-purpose flour
1 teaspoon salt
3 1/2 teaspoons baking powder
1 1/4 cups whole milk
2 teaspoons pure vanilla extract

For the Cream:

2 cups heavy cream
1/2 cup sour cream
1/4 cup powdered sugar
Pinch of salt

For the Fruit:

2 nectarines or peaches, sliced
1 apricot, sliced
1/2 cup chopped strawberries
1/2 cup blackberries

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly with baking spray to prevent sticking and ensure even baking.
Make the Cake Batter: Using a hand mixer or stand mixer, beat the softened butter and sugar together until fluffy and light in color. Add the eggs one at a time, beating each until fully incorporated and creamy. In the same bowl, beat in the flour, salt, and baking powder. Finally, add the milk and vanilla extract, and beat the batter on low speed for 30 seconds, then increase to medium-high speed and beat for 3 minutes until smooth and well combined.
Bake the Cake: Immediately pour the batter into the prepared pan and place it in the oven. Bake for 40 to 45 minutes or until the top springs back when lightly pressed and a toothpick inserted near the center comes out clean.
Cool the Cake: Remove the cake from the oven and let it cool completely in the pan for at least one hour before adding the topping.
Prepare the Cream Topping: In a mixing bowl, beat the heavy cream, sour cream, powdered sugar, and a pinch of salt together until soft peaks form. This tangy cream balances the richness of the cake.
Assemble the Cake: Spread the whipped cream mixture evenly over the cooled cake, then top generously with the sliced or chopped fresh fruits: nectarines or peaches, apricot, strawberries, and blackberries.
Chill and Serve: Refrigerate the assembled cake until ready to serve. Store any leftovers in the refrigerator for up to 5 days to keep the cake fresh and the fruit vibrant.

Notes

You can substitute any stone fruits or berries based on seasonal availability or preference.
For a playful twist, drizzle the cake with chocolate, although the fresh fruit topping shines on its own.
Make sure the butter is fully softened for easier creaming with sugar.
Allow the cake to cool completely to prevent the cream topping from melting when spread.
Use fresh, ripe fruit for the best flavor and presentation.

Keywords: summer cake, butter cake, summer dessert, fruit cake, whipped cream topping, easy cake recipe, seasonal fruit dessert