Description
A delightful dessert combining ripe peaches, tart raspberries, and light whipped cream, perfect for celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups fresh peaches, diced
- 1 cup fresh raspberries
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt. Add softened butter, milk, eggs, and vanilla. Beat on medium speed for about 2 minutes until smooth.
- Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in pans for 10 minutes, then remove to wire racks to cool completely.
- In a separate bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form. Place one layer on a serving plate, spread with whipped cream and half of the peaches and raspberries. Add the second layer, repeat with whipped cream and remaining fruit, then top with the last layer. Frost the top and sides of the cake with remaining whipped cream and decorate with additional fruit as desired. Chill in the refrigerator for at least 1 hour before serving.
Notes
Serve with vanilla ice cream or extra whipped cream. Store leftovers wrapped in plastic wrap for 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg