Strawberry & Blueberry Layer Cake

Strawberry & Blueberry Layer Cake

A dreamy fruit-filled cake with airy sponge layers, whipped cream, fresh strawberries, and luscious blueberry jam — a perfect dessert for summer gatherings or tea time.

🧾 Ingredients

• For the Sponge Cake (2 layers, 9-inch):

• 200 g (1 ½ cups) all-purpose flour
• 150 g (¾ cup) sugar
• 120 g (½ cup) unsalted butter, softened
• 4 large eggs
• 1 tsp vanilla extract
• 1 ½ tsp baking powder
• 60 ml (¼ cup) milk
• Pinch of salt

• For the Filling:

• 300 ml (1 ¼ cups) heavy cream (chilled)
• 2 tbsp powdered sugar
• 200 g (7 oz) fresh strawberries (halved)
• 200 g (7 oz) blueberry jam or compote

• For Topping & Decoration:

• Extra whipped cream (piped)
• Fresh strawberries, blueberries, raspberries
• Mint leaves
• Edible flowers (like chamomile/daisy)
• Powdered sugar (for dusting)

🍴 Instructions

1. Bake the Sponge

Preheat oven to 175°C (350°F). Grease and line two 9-inch pans.

Beat butter and sugar until light and fluffy. Add eggs one at a time.

Mix in vanilla.

Fold in sifted flour + baking powder + salt alternately with milk.

Divide into pans and bake 20–25 minutes. Cool completely.

2. Prepare the Cream

Whip cream with powdered sugar until stiff peaks form. Keep chilled.

3. Assemble the Cake

Place first sponge layer on plate. Spread blueberry jam evenly.

Add a thick layer of whipped cream.

Arrange halved strawberries upright inside the cream for a stunning cross-section.

Place second sponge layer on top.

4. Decoration

Pipe swirls of whipped cream on top.

Decorate with fresh strawberries, blueberries, mint leaves, and edible flowers.

Dust lightly with powdered sugar for a bakery finish.

✨ Serving Tip

Chill at least 1 hour before slicing to let the layers set. Best enjoyed with a cup of tea or coffee.