Triple Berry Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Butter a 9-inch round cake pan and line the bottom with parchment paper; butter the parchment and lightly flour the pan or spray with nonstick spray.

Dry ingredients

Whisk together the all-purpose flour, baking powder, and a pinch of salt in a medium bowl. Set aside.

Beat eggs and sugar

In a large mixing bowl or the bowl of a stand mixer, beat the 4 large eggs and 1 cup granulated sugar on high speed for 6–8 minutes, until the mixture is pale, thick, and tripled in volume (ribbon stage). This aeration gives the sponge its light texture.

Fold in dry ingredients

Gently fold one-third of the dry flour mixture into the whipped eggs using a rubber spatula to deflate as little air as possible. Repeat with the remaining flour in two additions, folding until just combined and no flour streaks remain.

Add butter, milk, and vanilla

Tempering is important: whisk together the melted cooled butter, milk, and vanilla. Drizzle about one tablespoon of this mixture into the batter and fold to loosen, then gently fold in the remaining mixture until just combined. Do not overmix.

Bake

Pour the batter into the prepared 9-inch pan, smooth the top, and bake 20–25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Avoid opening the oven in the first 15 minutes to prevent collapse.

Cool

Allow the cake to cool in the pan for 10 minutes. Run a knife around the edge, invert onto a wire rack, remove parchment, then re-invert so the top side is up. Cool completely before slicing into layers (about 1–2 hours).

Chill equipment

Chill the mixing bowl and whisk or beaters for 10–15 minutes if possible — cold tools help the cream whip faster and more stably.

Whip cream

Pour the 2 cups chilled heavy cream into the chilled bowl. Add 3 tablespoons powdered sugar and 1 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form for spreading, or stiff peaks if you prefer firmer layers. Do not overbeat, which will make the cream grainy.

Prepare berries

Hull and quarter the strawberries. If strawberries are not very sweet, toss them with 1 tablespoon granulated sugar and 1 teaspoon lemon juice; let macerate for 10–15 minutes to draw out juices. Gently rinse and drain blueberries and raspberries and pat dry.

Slice cake into layers

Using a long serrated knife or cake leveler, slice the cooled 9-inch sponge horizontally into two even layers. If you prefer a three-layer cake, slice into three thinner layers — adjust filling quantities accordingly.

First layer

Place the bottom cake layer on a serving plate or cake board. Spread about one-third of the whipped cream evenly over the layer to the edge. Scatter roughly half the strawberries, half the blueberries, and half the raspberries over the cream, leaving some berries whole for topping.

Middle layer (if using)

If using three layers, place the middle sponge on top and repeat with another portion of whipped cream and remaining berries, reserving some for the top. For a two-layer cake, place the top layer on now.

Top and finish

Spread the remaining whipped cream over the top and sides of the cake in a thin, even coat. Arrange the reserved whole strawberries, blueberries, and raspberries decoratively on top. For a glossy finish, warm 2 tablespoons apricot jam with 1 teaspoon water until loose and brush lightly over strawberries (optional). Dust with a little powdered sugar if desired.

Chill before serving

Chill the assembled cake for at least 30 minutes to 1 hour to allow the layers to set and flavors to meld. Serve chilled or at cool room temperature. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.

Any remaining small tasks: reserve extra whipped cream for serving, keep leftovers refrigerated for up to 2 days (whipped cream may soften the sponge over time).