SUMMER BERRY STACK
I created this recipe after having a similar cake in the cafe of a local bookstore I worked at years ago. I never forgot how delicious the dessert was, with the tartness of berries and citrus that complemented perfectly with the sweetness of the cake, the cheesecake layer, and white chocolate, so I decided to recreate it myself. The dessert from the cafe was actually mass-produced and shipped in frozen, so this is a fresh, homemade version that tastes even better than the original, if I do say so myself (haha).This elegant cake mix cheesecake stacks tart summer berries and lemon curd against creamy lime whip.
Provided by Brandi Rose
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 4h36m
Yield 22
Number Of Ingredients 25
Steps:
- Whisk 3/4 cup sugar, egg yolks, and 1 tablespoon lemon zest together in a saucepan over medium heat. Cook until sugar dissolves and mixture is light in color, about 3 minutes. Stir in 2/3 cup lemon juice and 3 tablespoons butter. Cook, whisking constantly, until lemon curd coats the back of a spoon, about 5 minutes. Remove from heat; cover and let cool.
- Preheat oven to 350 degrees F (175 degrees C). Coat two 9x13-inch baking pans with cooking spray and dust each with 1 teaspoon flour.
- Place 1 cup butter in a microwave-safe bowl; heat in the microwave until melted, 2 to 3 minutes. Mix together with graham cracker crumbs and 1/2 cup sugar. Press the crust into the bottom of 1 prepared pan.
- Bake in the preheated oven until slightly browned, about 10 minutes. Leave oven on.
- Beat cake mix, water, 3 eggs, vegetable oil, and 2 tablespoons lemon juice together in a bowl using an electric mixer until smooth. Mix in sour cream; fold in blueberries, blackberries, and raspberries. Pour 1/2 the batter on top of the crust; pour the rest into the second prepared pan.
- Bake the batter-filled pan in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Let cool.
- Beat cream cheese in a bowl with an electric mixer until fluffy. Beat in condensed milk until smooth and fluffy. Add lime juice and zest; mix well. Fold in whipped topping.
- Scatter dollops of lemon curd over every few inches of the crusted cake. Spread half the cream cheese mixture over the lemon curd. Flip the second cake onto a cake rack; gently place on top of the cheese layer. Smooth the remaining cream cheese mixture on top.
- Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle on top of the cake. Cover cake; refrigerate until chocolate and cheese layer are set, about 3 hours.
Nutrition Facts : Calories 549.3 calories, Carbohydrate 57.9 g, Cholesterol 119.9 mg, Fat 33.2 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 17 g, Sodium 413 mg, Sugar 44.2 g
SUMMER BERRY CAKE WITH ROSE GERANIUM CREAM
Bakers rejoice: this summer berry cake layered with rose geranium cream is simply divine. It will make a fabulously floral centrepiece dessert at any party
Provided by Diana Henry
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Serves 12-15
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line the bases of three 23cm cake tins. Cream the butter and sugar until light and fluffy, then add the almond extract and lemon zest. Use a fork to whisk the yogurt with the eggs. With the mixer on a low speed, add the flour, ground almonds and 1/2 tsp salt to the butter and sugar, alternating with the yogurt and eggs.
- Divide the batter between the tins and bake for 35-40 mins or until a skewer inserted into the middle comes out clean. Cool in the tins for 5 mins, then turn out onto a wire rack, remove the parchment and leave to cool.
- Beat the mascarpone to loosen it. Whip the cream until it holds its shape. Combine the cream, mascarpone and lemon juice, then carefully add the icing sugar and flower water to taste.
- Assemble the cake just before serving. Toss the berries with the caster sugar. Spread the flattest cake with half the cream, then add half the fruit. Top with a second cake, spread with the rest of the cream and top with the rest of the fruit. Finish with the last cake, sift over icing sugar, then decorate with rose geranium petals and rose geranium leaves (as long as they're small).
Nutrition Facts : Calories 694 calories, Fat 45 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium
SUMMER BERRY STACKED SHORTCAKE
This stacked shortcake gives a classic summer dessert the large-format (think sheet cake and slab pies) treatment with big tender biscuits layered with juicy berries, and tangy yogurt whipped cream. Use any seasonal berries you like, but if you'd like to use strawberries, hull and cut them into halves if they are small or quarters if they are large. (Note that the juiciest summer berries won't need as much sugar. If the berries leave juices on your hands when you handle them, cut the sugar in the berry mixture to 1 tablespoon.)
Provided by Yossy Arefi
Categories cakes, dessert
Time 2h
Yield One 9-inch cake
Number Of Ingredients 19
Steps:
- Heat oven to 400 degrees. Trace an 8-inch circle onto two pieces of parchment paper. Line two baking sheets with the paper, writing-side down.
- Whisk together flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together buttermilk, cream and egg in a liquid measuring cup.
- Use a pastry cutter or your fingers to cut the butter into the flour mixture until it is the size of small peas. Make a well in the center and pour in the liquid. Stir the mixture together until just combined, then use your hands to knead it a few times until the dough comes together. It will be the texture of thick cookie dough.
- Divide the dough into two equal pieces, place each onto one of the prepared baking sheets and use lightly damp hands to press it into a circle just inside the traced line. (Do your best to pat the tops flat while keeping the edges perpendicular to the pan.) Chill the dough on the baking sheets in the refrigerator until firm, about 15 minutes (dough can be chilled up to 4 hours). Just before baking, sprinkle each round with 1 teaspoon turbinado sugar.
- Bake the shortcakes until golden and cooked through, 20 to 25 minutes, rotating the pans from front to back and top to bottom halfway through the baking time. Cool completely.
- While the shortcakes are cooling, macerate the berries and make the cream: Add berries, sugar, lemon and vanilla to a large bowl. Use a fork to gently mash up to 1/4 cup of the berries. (This doesn't have to be exact, but you want to create a little bit of liquid if your berries aren't naturally super juicy.) Stir gently to combine and let sit for about 30 minutes.
- For the cream, add the yogurt, sugar, vanilla and salt to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed until combined. Add the heavy cream, and whip until very firm peaks form. (You can complete the shortcakes, cream and berries up to 4 hours in advance, refrigerating the cream and berries until ready to serve.)
- To serve, place one of the cooled shortcakes on a serving plate. Top with half of the cream followed by half the berries. (Don't spread the cream quite to the edges, as it will spread when you add the other shortcake.) Repeat with the remaining shortcake, cream and berries. If there is a lot of extra berry juice left in the bowl, serve it alongside the cake.
- Slice the cake with a long serrated knife and serve. The shortcake can be layered up to about 1 hour in advance and stored in the fridge. It will soften as it sits.
More about "summer berry cream cake recipes"
SUMMER BERRY CAKE - TRADITIONAL HOME BAKING
From traditionalhomebaking.com
5/5 (1)Total Time 40 minsCategory Afternoon TeaCalories 430 per serving
- Preheat the oven to 180 deg Fan assisted. Grease and line the base and sides of an 8 inch (20cm) spring form cake tin with baking parchment. If using baking bands, start soaking them in a bowl of cold water or use to manufacturers instructions.
- Using an electric mixer, beat together the Margarine/Butter, sugar and Vanilla extract until soft and fluffy.
25 BEST SUMMER CAKE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Jul 13, 2021Category Desserts, Recipe Roundup
- Fresh Strawberry Cake. Let’s kick things off with this stunning cake. Full of fresh strawberries, this cake is a true beauty. With a simple cake base, the flavor of the strawberries really shines through.
- Lemon Raspberry Cake. Moist and fluffy lemon cake is layered with a stunning cream cheese frosting and topped with fresh raspberries. Talk about awesome summer flavors!
- Tropical Summer Cake. If you’re a sucker for coconut and pineapple, you’ll love this cake. Featuring layers of angel food cake, marshmallows, pineapple, nuts, whipped topping, and shredded coconut, this cake is a truly tropical treat!
- Summer Fruit Sangria Cake. It’s literally sangria in cake form. It has all the elements you want in a cake and a sangria. The sponge cakes are soaked in sangria to give them that distinct flavor.
- Italian Summer Country Cake. I mean, how rustic does this cake look, am I right? It’s not the most decadent-looking out of all the desserts featured here, but it’s mouthwatering just the same.
4TH OF JULY CAKE RECIPES
From allrecipes.com
SUMMER CAKE RECIPES: 40 OF OUR BEST SEASONAL TREATS
From tasteofhome.com
EASY 4TH OF JULY DESSERTS - ALLRECIPES
From allrecipes.com
FRESH BERRY CREAM CAKE - SALLY'S BAKING ADDICTION
YUMMY SUMMER BERRY CAKE RECIPE - HEALTHY LIFE TRAINER
From healthylifetrainer.com
INA GARTEN'S FAVORITE WEEKEND RECIPE LETS YOU EAT CAKE FOR …
From allrecipes.com
EASY BERRY ICEBOX CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
EASY SUMMER BERRY ICEBOX CAKE (NO-BAKE) - SUBURBAN SIMPLICITY
From suburbansimplicity.com
SUMMER BERRY CRUNCH CAKE RECIPE - TABLESPOON.COM
From tablespoon.com
BLUEBERRY DUMP CAKE RECIPE (JUST 4 INGREDIENTS) | THE …
From thekitchn.com
29 SUMMER CAKES FOR SWEETER PICNICS, BARBECUES, AND BRUNCHES
From epicurious.com
THE BEST CAKE FOR SUMMER | EPICURIOUS
From epicurious.com
BERRY GOOD TREATS: SWEETEN UP YOUR SUMMER WITH STRAWBERRIES
From wbur.org
KETO SUMMER BERRY AND CREAM CAKE — SCOTTYS EVERYDAY
From scottyseveryday.com
NO-BAKE SUMMER BERRY ICEBOX CAKE - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
NO BAKE SUMMER BERRY ICEBOX CAKE - CAKESCOTTAGE
From cakescottage.com
14 STRAWBERRY RECIPES TO EMBRACE SUMMER BAKING
From kingarthurbaking.com
A RECIPE FOR A JAMMY, CRUNCHY SUMMER BERRY STREUSEL CAKE - EATER
From eater.com
15 SUMMER DESSERT RECIPES | POPSUGAR FOOD
From popsugar.com
BERRY CAKE WITH LEMON CREAM MOUSSE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
ICE CREAM ICEBOX CAKE RECIPE - HOW TO MAKE ICE CREAM ICEBOX CAKE
From thepioneerwoman.com
SUMMER BERRY CAKE - EL MUNDO EATS
From elmundoeats.com
10 SUMMER DESSERT RECIPES, INCLUDING SORBET, CRUMBLE, PIE AND MORE
From washingtonpost.com
SUMMER BERRY CAKE - INSTANT POT - MINISTRY OF CURRY
From ministryofcurry.com
SUMMER CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
'50 PIES, 50 STATES'; BERRY GOOD TREATS TO CELEBRATE JULY 4TH
From npr.org
SIMPLE SUMMER BERRY CAKE - THE VANILLA BEAN BLOG
From thevanillabeanblog.com
You'll also love