๐๐ถ๐ฟ๐ฒ๐ฐ๐๐ถ๐ผ๐ป๐
1. Prepare the Cake:
Preheat oven to 350ยฐF (175ยฐC). Grease and flour an 8-inch round cake pan. In a medium bowl, whisk together flour, baking powder, and salt.
Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract. Gradually alternate adding the dry ingredients and milk to the butter mixture. Mix until just combined.
Pour batter into the prepared pan, smooth the top, and bake for 25โ30 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Fresh Cream:
Whip heavy cream in a large bowl until it begins to thicken. Add powdered sugar and vanilla extract, then continue whipping until soft peaks form.
3. Assemble the Cake:
Spread a layer of fresh cream over the cooled cake’s top and sides. Arrange the fruitโstrawberries, blueberries, kiwi, and raspberriesโon the cake in a beautiful pattern.
๐ฃ๐ฟ๐ฒ๐ฝ ๐ง๐ถ๐บ๐ฒ: 20 minutes | ๐๐ผ๐ผ๐ธ ๐ง๐ถ๐บ๐ฒ: 30 minutes | ๐ง๐ผ๐๐ฎ๐น ๐ง๐ถ๐บ๐ฒ: 1 hour 50 minutes
๐๐ฐ๐ฎ๐น: 280 per slice | ๐ฆ๐ฒ๐ฟ๐๐ถ๐ป๐ด๐: 8
A stunning centerpiece and a delightful burst of fruity flavors in every bite!ย 
