Summer berry cake with crackly frosting

This moist and fluffy summer berry cake is loaded with fresh berries and topped with a magical crunchy sugar topping. Serve with a scoop of ice cream for the ultimate summer dessert!

You will love this amazing cake! This one-pot recipe is so easy to make and makes the most of fresh summer strawberries. The sweet sugar crust on top is absolutely delicious!

Why you should make this cake

The first thing one of my kids said to me after eating this cake was, “Well, this looks amazing…can you make it again tomorrow?” It’s such a delightful cake! Here are four other reasons why you should succeed:

1. It’s a bowl of cake It is mixed by hand. No extra bowls or electric mixer required!
2. cake crumbs Soft, moist and very fluffy.
3. I can speak poetically. Crispy and sweet top. But it’s definitely one of the main selling points of this cake. I really like it.
4. This cake holds up well. Use it for outdoor summer gatherings and it’s still delicious the next day.
5. It comes from another world A dollop of whipped cream or a scoop of vanilla ice cream (but it’s delicious on its own!).

Important Ingredient Notes

• butter: I always use salted butter. If using unsalted butter, increase the salt amount in the recipe by 1/4 teaspoon. Because the butter has melted, it’s very easy to mix everything by hand. Experiment with adding neutral scented oils to your butter. (If you do that, increase the salt amount by 1/4 teaspoon.)
• Granulated Sugar: I use most of the granulated sugar in my cake batter. Sprinkle the remaining sugar over the cake to create a beautiful crust before baking.
• Lemon flavor: This ingredient adds a pleasant note of fresh citrus that goes well with the berries. If you don’t have it, you can omit it, but I recommend using it if possible.
• cream: For best results, use full-fat sour cream.
• egg: Be sure to use large eggs. Small or large eggs may affect the texture of the cake.
• All purpose flour: If you don’t have a kitchen scale to measure the flour, give the flour a good shake, then scoop it into a measuring cup and level it with a straight edge tool.
• Blueberry + Raspberry: Fresh berries are best for this cake because they are firmer than frozen berries and don’t produce as much liquid. (See note in recipe below about using frozen berries.) You can also try other types of fresh berries, such as blackberries or strawberries. Other fruits, such as peaches or nectarines, may also work well in this cake.

A Few Other Daily Ingredients Baking powder, baking soda, salt, and vanilla extract are also used in the recipe, but I don’t think I need to go into detail about them. 😉

finally…

This Frosted Summer Berry Cake is perfect when you need just the right dessert to wow when your family and friends gather together next summer. It’s easy, amazing, and super delicious.

And while it’s definitely a cake cake, this fluffy confection also feels like a serious breakfast and coffee cake. So, who am I to convince you if you decide to serve this cake for your first meal in the morning?

Take it to the next level by adding a spoonful of sweet whipped cream or a dollop of vanilla ice cream on top or on the side. It’s delicious warmed lightly before serving (especially if served with ice cream).

Summer berry cake with crackly frosting

produce: 12 Up to 15 servings

Preparation time: 20 minute minute

Cooking time: 40 minute minute

Total Time: 1 hour hour

cake:

• ⅔ cup (170 g) Melted salted butter (12 tablespoons)
• 2 cup (371 g) granulated sugar, divided
• ⅔ cup (180 g) cream
• 3 large in size (150 g) egg
• 1 to 2 teaspoon Fresh lemon peel (see notes)
• 2 teaspoon vanilla extract
• 2 ¼ cup (320 g) all purpose flour
• 2 teaspoon baking powder
• ½ teaspoon table salt
• ¼ teaspoon baking soda
• 1 ½ cup (235 g) fresh blueberries
• 1 ½ cup (235 g) fresh raspberries

To provide (optional):

• vanilla ice cream
• whipped cream
• Additional fresh strawberries

cooking modePrevent your screen from going dark

• Preheat oven to 350 degrees F. Lightly coat a light-colored metal 9X13-inch baking pan with cooking spray (you can line it with parchment paper and grease the parchment paper, if you prefer). If using a glass pan, preheat the oven to 325 degrees Fahrenheit.

• Add melted butter to a large bowl; 1 3/4 cups Granulated sugar, sour cream, eggs, lemon peel, vanilla. Whisk together until well combined.

• Add flour, baking powder, salt, and baking soda. Stir with a spatula until the dry ingredients are almost combined but some dry streaks still remain (do not overmix at this step).

• Add fresh strawberries. Gently fold and mix until the berries are evenly combined and no dry streaks remain. It’s okay if the berries break up a little, but mix slowly and carefully to avoid breaking the berries into the batter.

• Spread the batter evenly into the prepared pan.

• Sprinkle remaining 1/4 (~1/3) cup granulated sugar evenly over dough.

• Bake the cake for 40 to 45 minutes, until lightly golden and puffed, and a toothpick inserted into the center comes out clean or moist. Add additional time if necessary (glass pans may require additional time).

• Let the cake cool in the pan. Serve square cakes at room temperature with fresh berries, whipped cream, or vanilla ice cream, if desired.

Butter/Oil: Melted butter can be replaced with a neutral-flavored oil. If you do so, increase the salt amount in the recipe to 3/4 teaspoon.
Lemon zest: This ingredient adds a pleasant note of fresh citrus that goes well with the berries. If you don’t have it, you can omit it, but I recommend using it if possible.
strawberry: Fresh berries are best for this cake because they are firmer than frozen berries and don’t produce as much liquid. However, you can experiment with frozen berries. We recommend adding frozen, but you can also thaw and pat dry before using. You can also try other types of berries, such as blackberries or strawberries. Other fruits, such as peaches or nectarines, may also work well in this cake.

lecture: dessert

cooking: American

method: baking

clothing material: 1 Serving (1/15th of cake), calorie: 306calorie, carbohydrate: 45g, protein: 4g, province: 13g, Saturated Fat: 7g, Cholesterol: 68mg, sodium: 244mg, fiber: 2g, sugar: 29g

Recipe Source: At Mel’s Kitchen Cafe