Ingredients:

  • 2 ½ cups (315g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (240ml) whole milk, at room temperature
  • 3 large eggs, at room temperature
  • 1 tablespoon (15ml) vanilla extract
  • 1 tablespoon (12g) baking powder
  • ½ teaspoon (2g) salt
  • 1 cup mixed fresh fruits (e.g., strawberries, blueberries, kiwi, and mandarin oranges)
  • 2 tablespoons (30g) granulated sugar (for macerating fruits)
  • 1 tablespoon fresh mint leaves, chopped (optional)
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (15g) powdered sugar
  • 1 teaspoon (5ml) vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease and flour the cake pans.
  2. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In another bowl, beat the softened butter and sugar until light and fluffy (approx. 3-4 minutes).
  4. Add eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Gradually add the flour mixture, alternating with milk, starting and ending with flour. Mix until just combined.
  6. Divide the batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  7. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Toss mixed fruits with sugar and let sit for at least 10 minutes to release their juices.
  9. In a mixing bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  10. Place one cake layer on a serving plate, top with whipped cream (if using) and half the fruit mixture. Repeat with the second layer.