Fresh Fruit Cream Cake is the recipe that Lucia makes every summer celebration and every elegant gathering when she wants to create the most completely extraordinary and most genuinely stunning celebration cake that is simultaneously the most visually breathtaking dessert on any table and the most beautifully light and most refreshingly natural-flavored alternative to the most heavy and most richly sweet conventional layer cake — because this magnificent cake of the most perfectly moist buttermilk layers and the most luxuriously whipped lemon-zested heavy cream covered
With the most dramatically beautiful and most colorfully vibrant arrangement of the freshest seasonal fruits is quite genuinely one of the most beautiful cakes that has ever come out of the Nonna kitchen. She bakes two perfectly moist and most beautifully even buttermilk cake layers, whips the most silky and most beautifully cloud-like heavy cream with powdered sugar and bright lemon zest to the most perfect stiff peaks, and then assembles and decorates with whatever the most beautiful seasonal fruits the market has to offer for the most completely spectacular presentation.
Fresh Fruit Cream Cake is the most easy and deeply beautiful summer celebration cake made with buttermilk vanilla layers baked at 350°F for 25 to 30 minutes assembled with lemon-zested whipped cream and decorated with assorted vibrant fresh fruits including strawberries kiwi blueberries and peaches. Come follow us on Pinterest where we share beautiful cake recipes and easy summer celebration favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Fresh Fruit Cream Cake Recipe
This Fresh Fruit Cream Cake recipe is the most completely extraordinary and most genuinely versatile summer celebration cake that allows every baker to showcase the most beautiful seasonal fruits available at any given moment throughout the year, making the same most fundamentally extraordinary buttermilk and whipped cream base recipe into the most dramatically different and most seasonally appropriate celebration cake for every occasion.
The lemon zest whipped cream is the single most beautiful and most completely essential frosting decision in this recipe. The lemon zest adds the most subtly bright and most citrus-fresh character to the most luxuriously rich heavy cream, creating a most perfectly balanced and most delicately refreshing frosting that complements rather than overwhelms the most vibrant flavors of the fresh fruit topping. Our Lemon Cake makes a beautifully equally moist and equally lemon-bright companion for a complete and wonderful summer citrus cake collection.
Ingredients Needed for This Fresh Fruit Cream Cake Recipe
For the Buttermilk Cake Layers:
- 2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- ½ cup Unsalted Butter, softened to room temperature
- 2 large Eggs
- 1 cup Buttermilk, room temperature
- 1 tsp Pure Vanilla Extract
For the Lemon Whipped Cream:
- 2 cups Heavy Whipping Cream, cold
- ¼ cup Powdered Sugar
- 1 tsp Fresh Lemon Zest
- Fresh Mint Leaves for garnish
Assorted Fresh Fruits for Decoration:
- Strawberries, Kiwi, Blueberries, Peaches, Raspberries, or any seasonal combination
How to Make This Fresh Fruit Cream Cake Recipe
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well and evenly combined.
In a separate bowl, cream the room-temperature butter until smooth. Add the eggs one at a time, mixing well after each addition.
Gradually add the dry ingredients to the wet ingredients, alternating with the room-temperature buttermilk and vanilla extract, until the most smooth and most beautifully combined batter forms, cara mia.
Divide the batter evenly between the two prepared pans and bake for 25 to 30 minutes until a toothpick inserted in the center comes out completely clean.
Allow the cakes to cool completely before assembling. This step is the most critical for preventing the whipped cream from melting on contact.
In a mixing bowl, whip the cold heavy cream with the powdered sugar and fresh lemon zest until the most beautifully stiff peaks form. Chill the mixing bowl and beaters in advance for the most efficiently whipped and most stably peaked result.
To assemble, place one completely cooled cake layer on a serving platter. Spread a generous layer of lemon whipped cream on top and arrange a variety of fresh fruits over the cream. Place the second cake layer on top and cover the entire cake with the remaining whipped cream. Decorate the top most generously with more vibrant fresh fruits and fresh mint leaves for the most completely extraordinary and most naturally beautiful finish.
How to Serve This Fresh Fruit Cream Cake Recipe
Serve immediately after the most beautiful fruit decoration for the most completely fresh and most vibrantly gorgeous presentation of the most natural fruit colors at their peak. The whipped cream cake is best served cold and the most beautifully vibrant fruits should be added only close to serving for the most completely extraordinary visual impact.
Present on a beautiful white cake stand for the most dramatically stunning and most genuinely show-stopping summer table centerpiece that immediately and completely amazes every guest. Our Strawberry Limeade Cake makes a beautifully equally vibrant and equally celebration-worthy companion for a complete and wonderful summer fruit cake collection.
How to Store This Fresh Fruit Cream Cake Recipe
Assemble and serve the same day for the most beautiful and most properly fresh whipped cream cake experience. The whipped cream cake can be assembled a few hours in advance and refrigerated covered. Store any leftovers refrigerated for up to 1 day — the whipped cream and fresh fruits are best within the first day of assembly. The unfrosted cake layers can be stored covered at room temperature for 2 days or frozen for up to 3 months.
Tips to Make This Fresh Fruit Cream Cake Recipe
Chill the mixing bowl and beaters in the freezer for 10 to 15 minutes before whipping the heavy cream. Cold equipment produces the most efficiently and most quickly whipped cream that reaches stiff peaks most reliably and most stably for the most beautifully spreadable and most properly held whipped cream frosting.
Use the most beautiful and most perfectly ripe seasonal fruits for the most vibrant colors and the most deeply natural sweet flavors. Fruits that are not fully ripe lack the most gorgeous color and the most deeply satisfying flavor that makes this fresh fruit cream cake so completely extraordinary.
Helpful Notes for This Fresh Fruit Cream Cake Recipe
Coconut cream can substitute for heavy whipping cream for the most completely dairy-free whipped cream frosting that provides an equally light and most beautifully cloud-like texture with a subtle tropical coconut note. Ensure the coconut cream is refrigerated overnight before whipping for the most properly separated cream that whips most effectively.
For the most extraordinarily elegant and most professionally beautiful fruit decoration, arrange the sliced and whole fruits in the most dramatically concentric circles starting from the outer edge and working inward, or create the most completely free-form and most naturally beautiful scattered arrangement for a more rustic and most charming presentation.
Variation of This Fresh Fruit Cream Cake Recipe
Maria made a version adding a tablespoon of strawberry jam to the whipped cream layer between the two cake layers for the most beautifully vibrant and most deeply extraordinary strawberry cream cake. Teresa tried a tropical version using mango slices, pineapple chunks, and kiwi for the most completely exotic and most deeply vibrant tropical fresh fruit cream cake.
For a chocolate sponge base, substitute the vanilla buttermilk layers with the most rich and most deeply chocolatey chocolate sponge for the most completely extraordinary dark chocolate and fresh fruit cream cake. Our Vanilla Cake makes a beautifully equally moist and equally beautifully layered companion for a complete and wonderful summer celebration cake collection.
FAQs About This Fresh Fruit Cream Cake Recipe
Can I make this cake ahead of time?
The cake can be assembled a few hours in advance and refrigerated covered for the most convenient make-ahead preparation. However, the most beautifully fresh and the most completely vibrant fresh fruit decoration is best added closest to serving for the most stunning visual impact. Refrigerating already-decorated fresh fruit can cause the fruits to release juice and lose their most vibrant appearance.
Can I use frozen fruits for the decoration?
Fresh fruits are most strongly recommended for the most beautiful visual impact and the most vibrant and most naturally flavorful result. Frozen fruits, even when thawed, tend to be softer and release more juice, which can cause the whipped cream decoration to become discolored and the fruit arrangement to look less crisp and most elegant. For the most stunning fresh fruit cream cake decoration, always use fresh seasonal fruits.
Why is buttermilk used in the cake layers?
Buttermilk provides the most essential acidity that tenderizes the cake’s crumb, producing the most beautifully delicate and most perfectly soft texture. Its natural lactic acid reacts with the baking soda for the most proper leavening and keeps the cake most moist and most tender. If buttermilk is unavailable, make a substitute by adding two teaspoons of lemon juice or white vinegar to one cup of room-temperature whole milk and allowing to sit for five minutes.
Conclusion
This Fresh Fruit Cream Cake is the most completely extraordinary and most genuinely show-stopping summer celebration cake that makes every gathering feel genuinely and completely special through the most moist and tender buttermilk layers and the most silky lemon-zested whipped cream and the most vibrantly beautiful seasonal fresh fruit decoration in every single elegantly sliced and completely irresistible fresh fruit cream cake slice. We hope it brings the same deeply joyful summer celebration and the same completely delighted gathering to your kitchen that it has always brought to ours. Make it, share it, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
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Fresh Fruit Cream Cake The Most Easy Buttermilk Whipped Cream Summer Celebration Cake You Will Bake
- Total Time: 2 hours including cooling
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
The most easy and stunning Fresh Fruit Cream Cake made by whisking 2 cups flour 1 cup sugar baking powder baking soda and salt creaming room temperature butter adding eggs one at a time alternating dry ingredients with 1 cup room temperature buttermilk and vanilla dividing between two greased 9-inch pans baking at 350°F for 25 to 30 minutes cooling completely whipping 2 cups cold heavy cream with 1/4 cup powdered sugar and 1 tsp lemon zest to stiff peaks assembling with whipped cream layer and fresh fruit between and over top decorating with assorted seasonal fresh fruits and mint leaves. A completely perfect summer celebration fresh fruit cream cake recipe.
Ingredients
2 cups All-Purpose Flour
1 cup Granulated Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 cup Unsalted Butter softened to room temperature
2 large Eggs
1 cup Buttermilk room temperature
1 tsp Pure Vanilla Extract
2 cups Heavy Whipping Cream cold
1/4 cup Powdered Sugar
1 tsp Fresh Lemon Zest
Assorted Fresh Fruits for decoration strawberries kiwi blueberries peaches raspberries
Fresh Mint Leaves for garnish
Instructions
1. Preheat oven to 350°F 175°C. Grease two 9-inch round pans.
2. Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl.
3. Cream room temperature butter until smooth. Add eggs one at a time mixing well.
4. Alternate dry ingredients with buttermilk and vanilla until smooth batter forms.
5. Divide evenly between pans.
6. Bake 25 to 30 minutes until toothpick comes out clean.
7. Cool completely before assembling.
8. Chill mixing bowl and beaters 10 to 15 minutes.
9. Whip cold heavy cream with powdered sugar and lemon zest to stiff peaks.
10. Place one cooled layer on platter. Spread whipped cream. Arrange fresh fruits over cream.
11. Place second layer on top. Cover entirely with whipped cream.
12. Decorate top generously with more vibrant fresh fruits and mint leaves.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake, Summer, Celebration
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg
Keywords: fresh fruit cream cake, easy summer fresh fruit cream cake recipe buttermilk whipped cream, best fresh fruit decorated layer cake seasonal fruits, beautiful summer celebration cake
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