Fresh Fruit Cake Dessert Recipe

This recipe is a delightful twist on a traditional cake, bursting with fresh, seasonal flavors.


  • For the Cake:
    • 2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 cup (2 sticks) unsalted butter, softened
    • 1 1/2 cups granulated sugar
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup milk
    • 3 cups chopped fresh fruit (strawberries, blueberries, peaches, mangoes, or a combination)
  • For the Whipped Cream Frosting (Optional):
    • 2 cups heavy whipping cream
    • 1/3 cup powdered sugar
    • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F (175°C). Grease and flour two round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
  4. Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, then gently fold in the chopped fruit.
  5. Divide batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. While cakes cool, prepare the whipped cream frosting (optional): In a chilled bowl, whip heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  8. Assemble the cake: Once cool, place one cake layer on a serving platter. Top with a layer of whipped cream frosting (if using) and fresh fruit. Add the second cake layer and frost the top and sides of the cake with remaining whipped cream, or decorate with additional fresh fruit.

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