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–+ servings
Fresh Fruit Cream Cake

Fresh Fruit Cream Cake: Indulge in Guilt-Free Delight

Enjoy a light and colorful Fresh Fruit Cream Cake that’s the perfect guilt-free dessert for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Provides structure; substitute with gluten-free flour blend for a gluten-free version.
  • 1 cup sugar Adds sweetness; coconut sugar can be used as a lower GI substitute.
  • 1 teaspoon baking powder A leavening agent for a fluffy cake.
  • 1/2 teaspoon baking soda Aids in the rising process.
  • 1/2 teaspoon salt Enhances flavor balance.
  • 1/2 cup unsalted butter, softened Adds richness and moisture; can substitute with vegan butter for a dairy-free option.
  • 1 cup buttermilk Ensures tenderness; use almond milk + 1 tbsp vinegar as a dairy-free alternative.
  • 1 teaspoon vanilla extract Adds flavor depth; any flavored extract can be used for variation.
For the Topping
  • Assorted fresh fruits (e.g., strawberries, kiwi, blueberries, peaches) Adds color and sweetness; choose seasonal fruits for the best flavor.
  • 2 cups heavy cream For whipping and frosting; can substitute with coconut cream for a dairy-free version.
  • 1/4 cup powdered sugar Sweetens whipped cream; can omit for a less sweet version.
  • 1 teaspoon lemon zest Brightens the flavor profile.
  • Fresh mint leaves for garnish A refreshing decorative element.

Equipment

  • Mixing bowls
  • Electric mixer
  • 9-inch round cake pans

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Cream the softened butter and then beat in the eggs one at a time until smooth.
  4. Alternately mix in the dry ingredients with the buttermilk into the butter and egg mixture.
  5. Divide the batter between the prepared pans and bake for 25-30 minutes.
  6. Whip together heavy cream, powdered sugar, and lemon zest until stiff peaks form.
  7. Assemble the cake by layering with whipped cream and assorted fresh fruits.
  8. Decorate the top with additional fresh fruits and mint, then serve!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 70mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Choose the freshest fruits for the best flavor. Chill mixing tools for fluffy whipped cream and ensure cake layers are completely cool before assembly.

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