Red Berry Cake with Fresh Mint | Recipes

Red Berry Cake with Fresh Mint

(28) Ratings:
Prep Time:
Baking Time:
Makes:12 servings
Freezing:not recommended



1 cup 250 ml Robin Hood® Original All Purpose Flour
1 tsp 5 mL baking powder
½ tsp 2 mL salt
3 eggs
1 cup 250 mL sugar
1 tbsp 15 mL lemon juice
1/3 cup 75 mL hot milk


1 cup 1 cup whipping cream
3 tbsp 45 mL icing sugar
½ tsp 2 mL vanilla extract
4 cups 1 L berries (strawberries, blackberries, raspberries etc.)
whole mint leaves


  1. Preheat oven to 375°F (190°C). Line bottom of 8” (20 cm) cake pan with parchment paper. Do not grease pan.
  2. Combine flour, baking powder and salt in a medium bowl; stir well to blend.
  3. Beat eggs in a separate bowl, at high speed, until thick and light coloured, about 5 minutes. Add sugar gradually. Continue to beat until light and fluffy. Add lemon juice.
  4. Add flour mixture to egg mixture with mixer at low speed.
  5. Add hot milk all at once and mix quickly. Spread batter in prepared pan.
  6. Bake in preheated oven 25 to 30 minutes or until a toothpick inserted in center of cake comes out clean. Cool cake upside down balanced between 2 wire cooling racks so the cake does not touch the rack.
  7. Whip cream with icing sugar and vanilla until soft peaks form. Spread over cake. Pile fruit on top. Add mint leaves and sprinkle with icing sugar.

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