Description
A delightful Peach Raspberry Whipped Cream Layer Cake that combines the sweetness of peaches and the tartness of raspberries, layered with fluffy whipped cream.
Ingredients
Scale
- For the Cake:
- 2 store-bought vanilla sponge cake layers or 1 homemade vanilla cake baked in a round 22–24 cm pan, sliced in half
- For the Whipped Cream Filling:
- 3 cups (720 ml) heavy whipping cream (very cold)
- 1/2 cup (60g) powdered sugar
- 1 tsp vanilla extract
- Fruit Layers:
- 2 cups fresh or canned peach slices
- 2 cups fresh raspberries
- Raspberry Drizzle Sauce:
- 1 cup fresh/frozen raspberries
- 3 tbsp sugar
- 1 tsp lemon juice
- 2–3 tbsp water
Instructions
- Make the Raspberry Sauce: In a small saucepan, add raspberries, sugar, lemon juice & water. Heat for 5–7 minutes, stirring until syrupy. Press through a sieve (optional) to remove seeds. Let cool completely.
- Prepare the Whipped Cream: Beat cold heavy cream until soft peaks form. Add powdered sugar and vanilla. Continue whipping until medium-stiff peaks are achieved (do not overwhip).
- Assemble the Cake: Place the first cake layer on a plate. Spread a generous layer of whipped cream. Add peach slices and raspberries. Drizzle with raspberry sauce. Add the second cake layer.
- Cover the cake fully in whipped cream. Decorate the top with more peach slices and raspberries. Drizzle extra raspberry sauce and add a mint sprig.
Notes
- Ensure the heavy cream is very cold for best results.
- Feel free to adjust the amount of sugar in the raspberry sauce to taste.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 25 min
- Cook Time: 0 min
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg