June 30, 2025

Summer Berries and Cream Cake

Summer Berries and Cream Cake is my new favorite summer teatime treat. I start this berry cake by making a sweet, buttery scone dough. Then, I pat the dough into a tart pan. Finally, I bake the cake until it’s golden brown. I love this berry cake for several reasons. First of all, this scone cake only takes about thirty minutes of hands-on time. As you know, I adore treats that are quick and easy to make. Secondly, besides the blueberries and strawberries, this berry cake use ingredients I always have on hand. And, lastly, this berry cake is truly scrumptious.

THE EQUIPMENT I USED

A Food Scale- For perfect baking results, please weigh your flour and sugar for this recipe.
A Food Processor- I make the dough in a food processor.
An Electric Mixer- You’ll need this to whip the cream.

THE INGREDIENTS NEEDED FOR SUMMER BERRIES AND CREAM CAKE

Butter- Use very cold, unsalted butter. I always use Kerry Gold butter.
Buttermilk- I used whole fat buttermilk.
Flour- Use all-purpose flour and be sure and weigh it.
Heavy Cream- Use heavy cream, not light cream, to make the whipped cream.

HOW I MADE MY CAKE

First, I pulsed together the dry ingredients in my food processor. You could also sift them into a bowl.
Next, I pulsed the butter into the flour until it resembled small peas. You can also use two knives to cut the butter into the flour.
Then, I finished the dough and formed the cake. You don’t need to use a rolling pin. Just pat the dough out with your hands.
Finally, I baked the cake, and whipped the cream, and then spooned on the berries.

If you love berries, you need to try these easy and delicious Summer Berries and Cream Cake.

Summer Berries and Cream Cake

A scone cake topped with whipped cream and fresh strawberries and blueberries.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Total Time 55

Course Dessert

Cuisine American, English

Servings scones

Calories 350 kcal

Equipment

1 12×8 inch tart pan optional
electric mixer

Ingredients

3¼ cups all-purpose flour (390g)
4 tsp. baking powder
⅓ cup granulated sugar (66g)
1 tsp. salt
10 tbsp. cold unsalted butter cut in half inch cubes
1 cup buttermilk
1 tsp. vanilla extract

For the cake topping:

1½ cups heavy cream
1 tbsp. powdered sugar
1 tsp. vanilla extract
3 cups sliced strawberries
1 cup blueberries
1 tbsp. granulated sugar

Instructions

Preheat the oven to 400 degrees and spray a 12×8 inch tart pan with baking spray, or line a sheet pan with parchment paper.
In a food processor pulse together the flour, baking powder, sugar, and salt.
Add the butter and pulse, until the butter and flour mixture forms into clumps the size of small peas.
Stream in the buttermilk and vanilla extract. Pulse it into the flour mixture until well combined.
Spread the batter into the tart pan, or onto the sheet pan in a rectangular shape. Bake for 25 minutes or until golden brown. Let cool on a rack until cool. Remove it from the pan.
In the bowl of an electric mixer beat the heavy cream until it starts to firm up. Add the confectioner's sugar and vanilla and beat until the cream is fluffy. Spread all over the top of the cake.
Toss the berries with the sugar and spoon on the whipped cream. Serve immediately.