- 2 sticks unsalted softened butter
- 1½ cups raw cane sugar
- 4 large or 5 medium eggs, lightly beaten
- 2 cups self-rising flour
- 1 pint heavy cream
- 2 tablespoons confectioners sugar
- ½ teaspoon cream of tartar*
- 1 teaspoon vanilla extract
- 1 pinch finely grated lemon zest
- 2 pints seasonal berries (try a mix of blueberries, blackberries, mulberries (from late April), and the last of Texas strawberries)
- Edible flowers to decorate (optional)
Preheat oven to 350°F.
Line 2 (8-inch) cake pans with baking paper.
Cream sugar and butter together until pale and fluffy (use an electric mixer or pastry machine if you have). Beat in the eggs 1 by 1 and mix well. Sift the flour and fold into the batter using a spatula. The batter should be smooth and spread easy. If not, mix in a little milk until it does.
Divide batter evenly over the prepared cake tins, smoothen with a spatula and bake for 20–35 minutes in the preheated oven.
While the cake is baking, whip the heavy cream with the sugar and the cream of tartar, vanilla and lemon zest until stiff peaks form. Keep refrigerated until ready to assemble the cake.
When a skewer inserted in the cake comes out clean, the cake is done. Take from the oven and allow to stand for about 5 minutes before turning cake over on a wire rack.
To assemble: Spread a layer of whipped cream on top of the first cake, divide some of the berries in a single layer and place the second cake on top. Cover the top with whipped cream and decorate with berries and edible flowers as you like!
*the cream of tartar and confectioners sugar stabilize the whipped cream. You can also use gelatin or a brand whipping cream stabilizer. The reason for stabilizing the whipped cream is that it will hold longer, stand up taller and won’t “leak” as easily. You can opt to simply whip the heavy cream with sugar, vanilla and lemon zest if you are going to use the cake straight away.