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–+ servings
Summer Berries and Cream Cake

Summer Berries and Cream Cake

A scone cake topped with whipped cream and fresh strawberries and blueberries.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American, English
Servings 6 scones
Calories 350 kcal

Equipment

  • 1 12x8 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 12x8 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.

Nutrition

Serving: 1sliceCalories: 350kcal
Keyword Dessert
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