Vanilla Cream Cake
A Light Celebration of Simplicity & Summer Sweetness
This is the kind of cake you make for quiet celebrations—birthdays in the garden, milestone cups of tea, or just the first truly sunny day of the year. With soft vanilla sponge, clouds of fresh whipped cream, and a scatter of ripe, jewel-like berries, it’s light, lovely, and never too sweet.
It feels like something your grandmother might have made, with a linen apron tied at the waist and strawberries freshly picked from the garden. A reminder that simple things, when done with love, are more than enough.
INGREDIENTS - serves 6
For the sponge:
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125g self-raising flour
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1 tsp baking powder
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Pinch of fine sea salt
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2 large eggs
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125g caster sugar
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125g unsalted butter, softened
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2 tbsp milk
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1 tsp vanilla extract - see tips
For the filling & topping:
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250ml double cream
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1 tbsp icing sugar (plus more for dusting)
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1 tsp vanilla extract or paste
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A mix of fresh berries (strawberries, raspberries, blueberries)
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Optional: a few mint leaves or edible petals for garnish
HOW TO
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Preheat & prepare – Heat oven to 180°C (160°C fan) or Gas Mark 4. Grease and line two 6-inch (15cm) cake tins.
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Make the sponge – In a bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well. Stir in the vanilla. Gently fold in the flour, baking powder, and salt, alternating with the milk, until just combined.
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Bake – Divide the batter between the tins. Bake for 20–22 minutes or until golden and springy to the touch. Cool in tins for 5 minutes, then turn out onto a rack to cool completely.
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Whip the cream – In a chilled bowl, whip the double cream with icing sugar and vanilla until it forms soft peaks.
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Assemble with care – Place one sponge layer on a serving plate. Spread half the whipped cream and scatter with berries. Add the second sponge, top with remaining cream and berries. Finish with a dusting of icing sugar.
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Serve or chill briefly – Best served within a few hours of assembling, though it keeps in the fridge for a day.
Nutritional Advice (per slice, approx.):
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Calories: ~330 kcal
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Fat: 21g
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Carbohydrates: 28g
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Sugar: 18g
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Protein: 4g
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A good source of calcium and vitamin C from the cream and fresh berries. Naturally free of artificial ingredients.
This cake is all about balance—fluffy sponge, cool cream, and bright, juicy berries. A real seasonal treat, made to be shared with cuppas and laughter.