A simple cake with fruit and cream for the summer season

In the summertime, casual get-togethers and laid-back meals are ideal, and what better way to end these occasions than with a simple and delightful dessert that everyone, young and old, will love. When I host these events, one of my favorite recipes to make is a one-bowl butter cake, topped with fluffy whipped cream and an assortment of fresh summer fruits. Not only is this dessert easy to make, but it also looks spectacular and tastes delicious.

The base of this summer delight is a convenient one-bowl butter cake, removing the need for multiple bowls and complicated preparation steps. It comes together effortlessly without sacrificing any flavor or texture.

The whipped cream and sour cream combine quickly to create a creamy topping that offers a delightful contrast to the rich cake, adding a hint of tanginess.

For the summer fruits, you have the freedom to let your imagination soar. Personally, I opt for a vibrant mix of strawberries, blackberries, and peaches to make a visual statement, but you can choose any berries or stone fruits based on your preference. For those seeking a bit of adventure, consider adding a drizzle of chocolate, although the natural sweetness of the fruit might make it unnecessary. Let’s maintain simplicity!

Easy Summer Cake with Fruit & Cream

SERVES: 12

INGREDIENTS 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 salt

FOR THE FRUIT:

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

INSTRUCTIONS

1. Preheat the oven to 350°F. Prepare a 9×13-inch pan by greasing it thoroughly with baking spray.
2. To achieve a fluffy and light mixture, use a hand mixer or stand mixer to beat the softened butter and sugar together. Ensure the eggs are fully incorporated and the mixture is creamy after beating them in. Add the flour, salt, baking powder, and finally the milk and vanilla, then beat the cake batter on low for 30 seconds, and on medium-high for 3 minutes.
3. Once the cake batter is ready, immediately pour it into the prepared pan and bake for 40 to 45 minutes. Look for the tops to spring back slightly when pressed and for a toothpick inserted near the center to come out clean.
4. Allow the cake to cool completely, for at least an hour.
5. Whisk the cream, sour cream, powdered sugar, and salt together until soft peaks form. After the cake has cooled, spread this mixture over it and top it with the sliced or chopped fruit.
6. Chill before serving, and store any remaining food in the refrigerator for a maximum of 5 days.