𝗙𝗿𝘂𝗶𝘁𝘀 𝗙𝗿𝗲𝘀𝗵 𝗖𝗿𝗲𝗮𝗺 𝗖𝗮𝗸𝗲

A light, fruity delight perfect for any occasion!

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗖𝗮𝗸𝗲:

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup milk
2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt
𝗙𝗼𝗿 𝘁𝗵𝗲 𝗙𝗿𝗲𝘀𝗵 𝗖𝗿𝗲𝗮𝗺:

2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
𝗙𝗼𝗿 𝘁𝗵𝗲 𝗙𝗿𝘂𝗶𝘁 𝗧𝗼𝗽𝗽𝗶𝗻𝗴:

1 cup strawberries, hulled and sliced
1 cup blueberries 🫐
1 cup kiwi, peeled and sliced
1/2 cup raspberries
𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀

1. Prepare the Cake:
   Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. In a medium bowl, whisk together flour, baking powder, and salt.
   Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract. Gradually alternate adding the dry ingredients and milk to the butter mixture. Mix until just combined.
   Pour batter into the prepared pan, smooth the top, and bake for 25–30 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Fresh Cream:
   Whip heavy cream in a large bowl until it begins to thicken. Add powdered sugar and vanilla extract, then continue whipping until soft peaks form.
3. Assemble the Cake:
   Spread a layer of fresh cream over the cooled cake’s top and sides. Arrange the fruit—strawberries, blueberries, kiwi, and raspberries—on the cake in a beautiful pattern.

𝗣𝗿𝗲𝗽 𝗧𝗶𝗺𝗲: 20 minutes | 𝗖𝗼𝗼𝗸 𝗧𝗶𝗺𝗲: 30 minutes | 𝗧𝗼𝘁𝗮𝗹 𝗧𝗶𝗺𝗲: 1 hour 50 minutes
𝗞𝗰𝗮𝗹: 280 per slice | 𝗦𝗲𝗿𝘃𝗶𝗻𝗴𝘀: 8

A stunning centerpiece and a delightful burst of fruity flavors in every bite!