Spring Fling Cake
Celebrate the vibrant flavors of the season with this irresistible Spring Fling Cake, a delightful dessert that pairs fresh berries with zesty lemon cream frosting for an unforgettable taste of springtime. Featuring juicy strawberries and plump blueberries folded into a soft, buttery cake, every bite bursts with fruity goodness. The tangy lemon zest and velvety cream cheese frosting elevate this confection, making it the ultimate centerpiece for brunches, birthdays, or any spring celebration. Perfectly moist and beautifully adorned with fresh berries, this layered cake is as stunning as it is delicious. Easy to make in under an hour and serving up to 12, this recipe is ideal for bringing seasonal charm to your table. Keywords: Spring dessert, berry cake recipe, lemon frosting cake, fresh fruit cake, spring baking ideas.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, room temperature
- 1.75 cups Granulated sugar
- 4 Large eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Whole milk
- 1 cup Fresh strawberries, sliced
- 1 cup Fresh blueberries
- 1 tablespoon Lemon zest
- 2 cups Powdered sugar
- 2 tablespoons Lemon juice
- 8 ounces Cream cheese, room temperature
- 0.5 cup Heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the butter and granulated sugar together until light and fluffy (about 3 minutes).
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and lemon zest.
Add the flour mixture in three additions, alternating with the milk in two additions. Start and end with the dry ingredients, mixing just until combined. Do not overmix.
Fold in the fresh strawberries and blueberries gently with a spatula to avoid crushing the berries.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pans from the oven and let them cool in the pan for 10 minutes, then carefully turn the cakes out onto a wire rack to cool completely.
To make the frosting, beat the cream cheese and powdered sugar together until fluffy. Mix in the lemon juice and gradually add the heavy cream while whipping until smooth and spreadable.
Once the cakes are fully cooled, place one layer on a serving plate. Spread a layer of frosting on top, then add a thin layer of fresh berries if desired.
Top with the second cake layer and frost the entire cake with the remaining lemon cream frosting.
Decorate with additional fresh berries and lemon zest if desired. Chill the cake for at least 30 minutes before serving for cleaner slices.
Nutrition Facts
Calories |
6868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.2 g | 440% | |
| Saturated Fat | 204.4 g | 1022% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1661 mg | 554% | |
| Sodium | 3274 mg | 142% | |
| Total Carbohydrate | 885.5 g | 322% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 629.4 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 782 mg | 60% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1642 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
