Strawberry Raspberry Cake
A light and airy cake topped with fresh strawberries, raspberries, and whipped cream, finished with mint leaves. Perfect for a quick dessert or afternoon treat.
- Total time
- 20 min
- Servings
- 8
- Calories
- 320
- Protein
- 4g
Ingredients
- 2 round 9 inch layers sponge cake layers
- 1.5 cups heavy cream
- 3 tbsp powdered sugar
- 1 cup strawberries
- 1 cup raspberries
- 8 leaves mint leaves
Instructions
- 1
In a large bowl, beat 1.5 cups heavy cream with 3 tbsp powdered sugar until stiff peaks form, about 3-4 minutes.
- 2
Place one sponge cake layer on a serving plate. Spread half of the whipped cream over the top.
- 3
Slice 1 cup strawberries and arrange half over the cream. Top with the second cake layer.
- 4
Spread the remaining whipped cream over the top and sides of the cake.
- 5
Decorate with the remaining strawberries, 1 cup raspberries, and 8 mint leaves. Serve immediately or chill until ready.
Tools you’ll need
- mixing bowl
- electric mixer or whisk
- spatula
- serving plate
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