It’s been more years than I like to admit since I was in school looking forward to summer break, yet I still find myself wanting to take a long break and fill my days with all the fun things I’ve been tabling in favor of getting more work done.
But the reality is that isn’t happening, so I find ways to simplify instead and make a little extra time for myself. If you’re in favor of that plan, too, then you’re going to love this cake. It’s a simple way to enjoy fresh berries with a good dose of vanilla. And it’s so pretty that it doesn’t need a frosting or a glaze. Just add a little whipped cream!
While this cake doesn’t need a topping, I just can’t resist adding a sprinkle of sanding sugar to the top of it before baking. It’s such an easy way to add a little bit of sparkle and an extra sweet bite. It’s completely optional, but frequent BoB readers will know that it’s one of my favorite extra touches.
The cake itself is a version of a traditional white cake. It uses egg whites instead of whole eggs for a lighter color. And I like to whip the egg whites and fold them into the batter for a little fluffier texture.
You can, of course, use your favorite mix of berries or just use one kind. You can let the flavors change as the season progresses and other berries become available. If you use larger berries like strawberries, I recommend quartering them so that they’re about the size of smaller berries like raspberries.
This lovely cake is just the dessert for celebrating berry season. It’s full of such amazing flavor and beautiful color! And it’s simple enough to whip up that you may find that it becomes a staple dessert of the season.