How to Make Easy Berry Cake with Lemon Whipped Cream | Julia at Home

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Julia makes one of her all time favorite desserts, a mixed berry cake with lemon whipped cream.

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49 Comments

  6. For disabled unable to get recipe from audio:

    # Berry Cake:
    xxx berries (Betty Crocker’s similar cake used 1 ½ cups)
    7.5 oz (1 ½ c) all-purpose flour
    1 ½ tsp baking powder
    ½ tsp salt
    1 stick (½ c) softened unsalted butter
    ¾ c granulated sugar (1 of 3)
    2 whole eggs
    1 egg white
    1 tsp vanilla extract
    ⅓ c milk
    2 Tbsp granulated sugar (2 of 3)
    1 ½ Tbsp granulated sugar (3 of 3)

    # Lemon Whipped Cream:
    1 tsp lemon zest (can eyeball it)
    1 tsp lemon juice
    1 cup heavy whipping cream

    # Berry Cake:
    Prepare a 9” springform pan by spraying the inside with a baking spray of vegetable oil and flour (such as Baker’s Joy).

    If berries are particularly large, cut them into pieces about the size of a raspberry.

    Whisk together dry ingredients and set aside.

    Cream together butter and sugar; about three minutes in a stand mixer with a paddle attachment or until fluffy and lightened in color.*

    Scrape down the bowl. On low-medium speed add eggs one at a time.

    Add vanilla. At this point the batter should look a little curdled. That’s normal.

    Alternate adding the dry mixture (by thirds) with the milk (by halves). That is ⅓ of the dry mixture, ½ of the milk, ⅓ dry, ½ milk, and the rest of the dry. Finish by hand with a rubber spatula to make sure all is incorporated without over mixing.

    Gently fold in berries.

    Scrape the batter into the prepared springform pan and smooth the top surface with the spatula. The cake will self-level while baking so it needn’t be perfect.

    Sprinkle the top with 2 Tbsp granulated sugar.

    Bake at 350°F for about 45 minutes or until a skewer inserted into the center comes out clean.

    Remove from oven and cool on a wire rack.

    # Lemon Whipped Cream:
    Combine zest, juice, and cold cream in a chilled bowl. Cold cream whips faster.

    This small quantity can be whipped by hand to make cleanup easier. Whisk back and forth, not in a circle or other motion, to get maximum efficiency when whipping by hand. Julia says she’s timed herself and can easily do this in 45 seconds. When mostly there, add 1 ½ Tbsp sugar. Whip to soft peaks.

    To unmold cake run a paring knife around the outside of the cake to loosen it from the sides of the cake pan, being careful not to damage any non-stick surface. Pop off the sides of the pan. Use a long, thin spatula to loosen the bottom of the pan and transfer the cake to a serving plate.

    * Chef Jeffrey of Old School Soul Food says to test by rubbing the mixture between your fingers to feel for grains of sugar. No (or very little) grit means the sugar is dissolved and it’s ready.

  8. Julia…I love learning from you because you make it so easy! I appreciate how you can make such delicious dishes without bringing out every kitchen appliance….truly a talent. Please, make more videos with Julia.

  13. I love Julia At Home, what a great series. Julia always radiates summertime vibes, and makes cooking look effortless.

    Homemade whipped cream has ruined me at family functions! The stuff in a can grosses me out now.

  30. Lovely! Bakers, I have a question: I use agave syrup for sugar. So, would I have to adjust my dry ingredient’s measurements due to the extra liquid (syrup) ingredient? I made a homemade cake a week ago but it was very dense. I enjoyed it, but it was truly a dense almost old fashioned type of tea cake. Thanks (in advance) for offering your points!

  32. I wish they'd really switch to grams over ounces. I'm amazed they don't get complaints of people messing up other recipes that provide gram measurements because they forgot to set their scale back to grams.

  36. Can we reverse cream method this recipe? (Dry ingredients & butter first to coat, then add liquids, like in atk's pecan strudel coffee cake.) But we're also told to follow the order of ingredients in a baking recipe.

  45. We make this often and there's never any leftovers. Never used strawberries with the other berries, but maybe next time? We add a little lemon zest to the batter, then serve with a topping of marscapone cheese mixed with more lemon zest, some juice and some powdered sugar. Not too sweet, it's perfect!

  48. I love simple snacking cakes like this. Unfortunately this one is butter based, which means it needs refrigeration. I would love it if ATK would always include a "storage" recommendation so we would know what to do with leftovers.

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