Go to Checkout

Summer Berry Layer Cake


Serves 12

Takes 50 mins, plus cooling

350g Wyke Unsalted Butter, softened at room temperature, plus extra for greasing

300g golden caster sugar

2 tsp vanilla bean paste or extract

6 large eggs

250g self-raising flour

1 tsp baking powder

100g ground almonds

1-2 tbsp whole milk

600ml double cream

2 tbsp icing sugar, plus extra for dusting

300g strawberry or raspberry jam

400g strawberries or raspberries, sliced, small ones kept whole


Step 1

Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line the base of 3 x 20cm round sandwich tins.

Step 2

Using a free-standing mixer or electric hand whisk, cream the butter, caster sugar and 1 tsp vanilla bean paste together until very pale and creamy. Beat in the eggs one by one, scraping down the sides in between as each egg is added. Sift in the flour, baking powder and ground almonds. Gently fold until incorporated. Stir the milk into the batter until it is a loose spoonable consistency.

Step 3

Divide the batter evenly between the tins and bake for 20-25 mins until golden and a skewer comes out clean. Cool for 10 mins in the tins, then carefully transfer to a wire rack to cool completely.

Step 4

Meanwhile, pour the double cream into a large bowl with the icing sugar and the remaining 1 tsp vanilla paste. Whisk until soft peaks just form.

Step 5

Put one sponge onto a cake stand or board. Spread half of the jam over the top. Spoon over a third of the whipped cream and spread out with a palette knife. Dot over a handful of berries. Top with another sponge and then repeat the remaining jam, another third of the cream and more berries. Top with the final sponge and finish off with the remaining whipped cream piled on top. Decorate with extra berries, edible flowers and a final dusting of icing sugar.