The prettiest winter cake: recipe for Lemon Triple Layer Berry Bake

Published Saturday, Oct 25 2014, 11:20 BST  |  By  |  Add comment
Just how amazing does this triple berry cake look? If you're looking to impress this winter, we seriously suggest pulling out all the stops and creating this beautiful pudding.

Each layer of light lemon sponge is packed with seasonal berries and topped with an array of creamy white coconut curls that look just like snow! Serve at your winter parties and wait for the compliments to flow.

Triple berry cake

© Seasonal Berries


  • For the cake:
  • Little sunflower oil for greasing
  • 225g (8oz) soft margarine
  • 225g (8oz) caster sugar
  • 225g (8oz) self-raising flour
  • 1 teaspoon baking powder
  • 4 medium eggs
  • 1 lime, grated rind only
  • 1 lemon, grated rind only
  • To decorate:
  • 1 x 325g jar lemon curd
  • 225g (8oz) raspberries, plus few extra to decorate
  • 400g (14oz) strawberries, thickly sliced, plus few extra to decorate
  • 150g (5oz) blueberries
  • 450ml (3/4 pint) double cream
  • 100g (4oz) coconut shavings
  • Little icing sugar, sifted, to decorate


1 First, make the cake. Preheat the oven to 180oC (160oC fan assisted), Gas Mark 4. Brush the base and sides of 2 x 20 cm (8 inch) springform tins with a little oil and line the base of each with a circle of non-stick baking paper.

2 Add the margarine, sugar, flour and baking powder to a large mixing bowl or food processor. Add the eggs and fruit rinds and beat together for a few minutes until smooth.

3 Divide the cake mixture evenly between the two tins and level the surface with a knife. Bake for 20-25 minutes until the cakes are well risen, golden brown and the tops spring back when lightly pressed with a fingertip.

4 Leave the cakes to cool for 5 minutes then loosen the edges, remove the tins and cool on a wire rack.

5 About 1-2 hours before you are ready to serve, remove the lining paper from the cakes if you haven’t already, then cut each cake into two layers. Put one of the layers on a cake stand or flat plate.

6 Spread with some of the lemon curd then arrange half the raspberries and strawberries in an even layer on top. Add a second cake layer, more lemon curd and the blueberries. Add a third cake layer, more lemon curd then the remaining raspberries and strawberries and cover with the final cake layer. Press together gently, checking that the cake stands straight.

7 Whisk the cream in a bowl until it forms soft swirls, then spread a thin layer over the top and sides of the cake to stick the cake crumbs in place. Then spoon the remaining cream over and spread into soft swirls. Cover with the coconut shavings and chill until ready to serve.

8 Add a few extra berries to the top of the cake, if liked, dust lightly with sifted icing sugar just before serving.

Prep Time

1 hour

Cook Time

20 - 25 minutes

Nutrition Information

Serves 12

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