Recipe: Summer Fruit Cake with Cream Cheese

I’ve got a great recipe for you today! I baked this cake more or less on a whim, because we had a lot of strawberries and flat peaches lying around and I figured it’d be good to bake something with them before they started to perish. The result: a wonderfully fresh, summery cake with strawberries, peaches, cream cheese and lemon curd. I don’t know about you, but I think that sounds delicious. And it was!

I do have a bit of a confession to make: I used storebought lemon curd for this recipe. Last year, when I baked this lemon curd layer cake, I finally learned how to make lemon curd. Homemade lemon curd is absolutely delicious, but I also thought it was a bit too much of a hassle for some laid back, Saturday afternoon baking, so I just bought a jar of Chivers lemon curd. Still delicious, and much easier!

I’m so happy with how this cake turned out. Like I said, it was more or less a spur of the moment thing, but I think it’s one of the best cakes I made in a long time. I can see myself baking this cake more often over the summer, because it’s so easy and so fresh, tangy and tasty. It’s also very easy to replace the strawberries and peaches with some other fruit you have laying around.

Now, onto the recipe!

summer fruit cream cheese cake 1

You’ll need… (for 6-8 pieces)

For the cake

  • 100 g sugar
  • 100 g unsalted butter (softened)
  • 2 eggs (medium)
  • a pinch of salt
  • 100 g self-raising flour

For the topping

  • 100 g cream cheese (at room temperature)
  • 50 g sugar
  • 1 teaspoon vanilla flavouring
  • 120 ml whipping cream
  • 3 tablespoons lemon curd (storebought or homemade – here’s my recipe!)
  • 100 g fresh strawberries
  • 1 regular peach or 2 flat peaches

The rest

  • springform tin (18 or 20 cm)
  • electric mixer (handheld or stand)
  • optional: aluminium foil and paper towels
  • and an oven, of course! This cake needs to be baked at 170 °C (don’t forget to preheat your oven!)

So, let’s get baking!

1. Cream butter and sugar together Take a large bowl and mix together the sugar and softened butter until it becomes light and fluffy. I used my handheld electric mixer for this, but you could also use a stand mixer, of course.

2. Add eggs one by one The next step is to add the eggs one by one, mixing the first one through before adding the next one.

3. Add salt and flour Now, add a generous pinch of salt and sieve the flour about the bowl before mixing it through. Mix until the flour is incorporated, but not much longer.

Optional step: Often when you’re baking a cake, it comes out with a domed top, which isn’t ideal when you’re making a layer cake. To make sure your cake bakes more evenly and comes out flat on top, you can use cake strips. You can buy reusable cake strips, but you can also make them yourself very easily out of aluminium foil and wet paper towels. Watch this video by Preppy Kitchen to find out how.

4. Bake! Prepare your baking tin by greasing it and lining it with parchment paper, or greasing and flouring it. Add a cake strip, if you want to. I used the homemade one and it worked perfectly. Then, transfer your batter to the tin and make sure it’s evenly spread out. Place the tin in the preheated oven and bake the cake for about 20 minutes, maybe a bit longer. You know it’s done when the cake springs back when you gently push it (or when a skewer comes out clean).

5. Let the cake cool down Let the cake cool in the tin for about 15 minutes before transferring it out of the tin and onto a cooling rack to let it cool completely.

6. Prepare cream cheese topping First, take a bowl and mix together the cream cheese, the sugar and the vanilla flavouring using a spoon. Next, take another bowl and use an electric mixer to whip up the whipping cream until it’s at whipped cream consistency. Then, spoon the whipped cream into the cream cheese mixture and gently fold it through until the two are evenly mixed. Don’t stir too vigorously, because you don’t want the whipped cream to lose its light consistency. Place the bowl with the mixture into the fridge until you’re ready to use it.

7. Prepare fruit Cut the strawberries and the peaches into pieces, however big or small you’d like.

8. Assemble cake When your cake is completely (!) cooled down, you can start assembling it. Place the cake on a cake stand, plate or cutting board and slather it with the three tablespoons of lemon curd. Spread the lemon curd evenly over the top of the cake. Then, add the cream cheese mixture on top and spread that out evenly as well. The final step is to arrange the fruit on top of the cream cheese layer.

And that’s it! You’ve got your own delicious summer fruit cake with cream cheese and lemon curd! Enjoy!

summer fruit cream cheese cake 2summer fruit cream cheese cake 3

Posted by

Hi! I'm Anne and I love reading, baking and writing about both of those things. Welcome!

10 thoughts on “Recipe: Summer Fruit Cake with Cream Cheese

Leave a Reply to angusmcfox Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s