Fluffy Berry Cloud Cake
This cake is basically summer on a plate: two tall layers of soft, airy sponge loaded with clouds of lightly sweetened whipped cream and a crown of fresh strawberries and blueberries. It looks impressive enough for a celebration but stays super light, so everyone always comes back for a second slice.
Ingredients (paragraph style)
You will need 1 tall sponge or angel food cake baked in two layers (about 23 cm / 9 inch), plus 2 cups (480 ml) cold heavy cream, 3 tablespoons powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt for the whipped cream. For the topping and filling, plan on about 2 cups sliced fresh strawberries, 1 cup whole blueberries, and a few mint leaves or extra berries to decorate the top.
Method (short & clear)
In a cold bowl, whip the heavy cream with the powdered sugar, vanilla, and a tiny pinch of salt until soft peaks form that hold their shape but still look fluffy and smooth.
Place the first cake layer on your serving plate and spread a thick, even layer of whipped cream over the top, then scatter over plenty of sliced strawberries and a handful of blueberries so every bite gets fruit.
Gently set the second cake layer on top, pressing very lightly, then cover the top with more whipped cream, swirling it to create a soft, billowy texture. Arrange the remaining strawberries and blueberries in a pretty ring on top and tuck in a few mint leaves for color.
Chill the cake for at least 30 minutes so the layers settle and the cream firms up slightly, then slice with a sharp knife using a gentle sawing motion. Serve big wedges and ask your followers: team berry cake or chocolate forever?