Keep things simple and super easy with this deliciously light and fruity summer berry sponge cake recipe. Perfect for picnics, BBQs and parties. Sharing is caring!
Why you’ll love this simple summer sponge cake recipe
- This is a super easy bake that is perfect for the baking novice
- A loaf-shaped cake like this is super easy to slice for serving a crowd
- It’s versatile, just use any summer fruits and berries that you have to make this delicious cake
- The perfect summer dessert for all the family and with those red, white and blue colours it’s just perfect for the 4th of July celebrations!
The sun is shining here in Ayrshire, the daisies are waving in the warm breeze, it’s summer! I’ve got some friends popping round this evening and we’ll be eating outside. Oh, I love to eat outdoors. Here in Scotland it is such a treat and makes me think of holidays where you take dining outdoors totally for granted.
I’m not risking a BBQ this evening, there are two reasons for that, I haven’t cleaned the damn thing and you just never know with the weather here. So it will be roast chicken with salad and a nice pudding – this delicious summer berry sponge cake.
Ingredients for summer berry sponge cake
- This is a simple sponge cake so your usual suspects are involved – self-raising flour, butter, sugar and eggs.
- The flavours – I’ve added flavour to my cake batter with the warm sweetness of vanilla extract and that gorgeous sharp zinginess of lemon zest.
- The filling for this cake is homemade strawberry jam and fresh strawberries.
- Cake topping – I’ve mixed homemade lemon curd with cream cheese and icing sugar then topped this off with lots of lovely fresh berries. It’s red white and blue all the way!
This summer berry cake is totally simple. It is basically just a normal vanilla sponge cake with masses of summer berries and other goodies to ramp things up a bit and take it from ordinary tea time fare to extra special pudding.
How to make summer berry cake
You are making a basic sponge cake here, just start by beating the butter and sugar till light and fluffy then add your other sponge ingredients.
Bake the cake in a loaf tin or if you want use standard round cake tins.
The filling is simple homemade strawberry jam topped with a layer of sliced strawberries.
For the topping beat together the lemon curd and cream cheese with icing sugar till you get a smooth rich creamy frosting.
Spread this on top of the sponge cake and then place lots of berries and fruits on top however you like.
Serving this cake
Serve this delightfully summery cake wither on it’s own or with ice cream on the side.
How long will this summer sponge keep
This will keep for 2 days in the fridge. You can freeze the sponge itself before filling and decorating for up to 3 months.
So enjoy this delightful summer berry cake either with a cup of tea in the afternoon, with some bubbles and friends in the sunshine or as a pud in the evening.
Looking for more delicious summery bakes to try? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Summer berry sponge cake
- 125 g butter unsalted
- 125 g caster sugar
- 1 egg large
- 125 g self raising flour
- 65 ml milk
- 1/2 tsp vanilla extract
- 1 lemon zest grated
For the filling
- 2 tbsp strawberry jam
- 6 strawberries sliced
For the topping
- 2 tbsp Cream cheese
- 1 tbsp lemon curd
- 150 g Icing sugar
- Strawberries and blueberries to decorate
- Preheat the oven to 180C/350F/Gas 4 I used a 2lb loaf tin but you could just use a 23cm/9″ round cake tin if you wanted a different shape. Grease and line the tin.
- Cream butter and sugar until fluffy. In a separate bowl whisk the egg with the milk and vanilla extract.
- Sift the flour. Now add the liquid and the flour a little at a time (one dry then one liquid) to the buttery sugar, until everything is well combined. Add the lemon zest and stir in.
- Spoon mixture into baking tin and pop into the oven for approximately 25-30 minutes or until it springs back when gently prodded in the centre.
- Let it cool on a wire rack before removing from tin.
- Slice in half horizontally.
- Spread the strawberry jam over the base and then add sliced strawberries.
- Place the other half cake on top.
- In a large bowl start with the lemon curd and cream cheese and keep adding icing sugar and stirring it in until you get a good thick paste. Too runny and it will slide right off the cake, you want it to hold its shape but still have a bit of that drip for the sides.
- Spread this on top of cake and then add a row of sliced strawberries down the centre with blueberries down either side.