It’s a Friday in July! Is there anything better?
Well yes. This summer party cake. Unless you are eating this on a Friday, which might just be too much happiness to handle.
We chowed down on this bad boy right before the fireworks on the 4th because, hello, FESTIVE! The sweet bottom is a cross between a vanilla cake and pound cake. Think dense but light. It’s a lovely base for the homemade whipped cream and berries from the market that are piled high on top.
Get this one going before summer passes you by and hey, happy weekend!
- 1 1/2 sticks unsalted butter, softened
- 2 3/4 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup whole milk, room temperature
- 3 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 3/4 cup heavy cream
- 2 tablespoons sugar
- Summer berries, to top
- Preheat the oven to 350°. Line a 9-inch-square baking pan with foil, allowing 2 inches of overhang on two sides.
- In a large bowl, using a mixer at low speed, mix the flour, granulated sugar, baking powder and salt. Add the 1 1/2 sticks of butter, milk, eggs and vanilla and beat at medium speed until smooth, 1 to 2 minutes. Spread the batter in the pan and bake for about 45 minutes, until a toothpick inserted in the cake comes out clean. Let cool on a rack, then cover with foil and let stand at room temperature for awhile.
- In a large bowl, using a hand mixer, beat the cream with the sugar at high speed until firm, 1 to 2 minutes. Unmold the cake; peel off the foil. Top with the whipped cream. Pile the berries on top and serve.