Whipped cream cakes with berries

Living on the East Coast, we feel the seasons so starkly and they affect us in so many ways.  There is a huge difference between our lifestyles and eating habits between the seasons.  In the fall and winter, we're craving hearty soups and stews to fortify us against the cold while we huddle indoors.  In the spring and winter, we throw off our coats, raise our heads and sprint to the farmer's market to feast on the inspiration from seasonal produce like fresh berries.

Individual whipped cream bundt cakes to go with seasonal berries

I sometimes wonder what it would be like to live on the West Coast and enjoy more sunshine and longer days.  I figure we'd have a healthier lifestyle and feel less rushed given the longer light hours to do things.  At the same time, I can't help but think I'd miss the cozy feel of winter and the Christmas holidays that just seem more genuine against a cold backdrop.  I guess, like anything else, it's a trade-off equation.  

So what we do is make the best of what we have!  Enjoy the best of each and every season.  And lately, I've been enjoying the vibrancy and colors of fresh local produce. There's been plenty of salads on our table but there's always room for dessert at any season.

Eating fresh fruit plain and straight-up is still my first response but once in a while, it's fun to cook with it or use it for a little embellishment.  I've been in "embellishment" mode lately, preferring to augment or finish my dish with some of these seasonal jewels.

These individual whipped cream bundt cakes pair so nicely with the fruit because I always think of the classic dessert pairing of "strawberries and cream".  These are literally whipped cream cakes, in that they're made with cold heavy cream that's whipped to stiff peaks to anchor the batter.  The heavy cream in essence replaces the typical butter or oil in a cake recipe.

Months ago, I watched Martha make these cakes on Martha Bakes and the recipe actually comes from Rose Levy Beranbaum.  I was mesmerized by the idea of the cream-based cakes, and the presentation itself, so I planned to make them once berries were more readily available.  And now here they are.

I took my small bundt cake tin and baked a few of these little whipped cream cakes.  I grabbed organic strawberries, raspberries, and blueberries from the market (all of which happened to be on sale - score!) and I was ready to assemble this dessert.  I highly recommend whipping up some additional cream to nestle the cakes on top of.  

Not only does the lightly sweetened, softly whipped cream round out the dessert nicely appearance-wise, the extra creaminess just goes so well with the fresh berries. You get a bite of buttery golden cake, with the sweet-tart freshness of the berries, mingled together with the pillowy softness of sweet cream.  It works and it's something to savor over at the table.

Mix up the berries you serve with each cake, go heavy or easy on the whipped cream...however you spin it, I think it makes a beautiful summer dessert that's easy enough to make any time but special enough for a special occasion.  


It was fun to try this unique cake recipe, which starts with whipping cold cream before adding eggs and the dry ingredients.    

I wanted to note that for a more evenly golden result, try generously buttering and then dusting the cake molds with flour.  I used baking spray as a shortcut.  While it is certainly very effective in helping release the baked cakes, I think the extra steps of buttering and dusting the molds will give you a more evenly golden surface on these cakes.

This recipe calls superfine sugar (as well as more delicate cake flour, which should be sifted a couple of times).  In the past, I'd been able to buy superfine sugar in a box at the supermarket.  I haven't seen it anywhere lately so I used up what I had left in the pantry and for the rest, I processed regular granulated sugar in a small chopper to break it down into a finer texture. 

Also check on the cakes early.  Official bake time is listed at 18-20 minutes but mine were done in less than 15 minutes. 

Have a safe and festive July 4th weekend!

So bring on the whipped cream and pile on the berries and let's get ready to enjoy the upcoming July 4th holiday!  I'm looking forward to the fireworks, the family time, and to all the food we'll no doubt be enjoying.  Hope you have a great one!

Recipe:

Whipped Cream Cakes (with Berries and Cream)
Adapted from Rose Levy Beranbaum via Martha Stewart

- Makes 12 mini bundt cakes - 

For greasing the cake molds: baking spray or softened, unsalted butter and cake flour
2 1/4 cups cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups heavy cream, chilled
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup plus 2 tablespoons superfine sugar (if you can't find it, process granulated sugar in a food processor or small chopper) 

For serving: whipped cream and berries; confectioners' sugar for dusting

Preheat oven to 350 degrees.  Position a rack in the lower third of the oven.  Prep 12 mini bundt cake molds by either coating them with baking spray or buttering them, then dusting with flour, tapping out the excess.

In a medium bowl, whisk together the cake flour, baking powder, and salt.  Sift twice and set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, starting on low until soft peaks begin to form.  Raise the speed to medium-high and continue to whip until cream reaches stiff peaks, about 3 minutes.  

Whisk eggs and vanilla extract together in a bowl.  Turn mixer back on to medium-high and gradually add in the egg mixture, beating until well combined and mixture thickens (to a consistency like mayonnaise).  Gradually add sugar, about 30 seconds.

Remove bowl and whisk attachment from the mixer.  Using the whisk attachment, gently fold in half the flour mixture.  Repeat with remaining flour mixture until just incorporated.  Transfer batter to a large pastry bag (or large disposable bag with the tip cut off) and pipe batter into the 12 cake molds.  Run a dinner knife through the batter of each, avoiding the bottom of the molds, to eliminate air bubbles.  Smooth out the top of the batter.  

Bake until cake springs back when lightly pressed and a cake tester inserted into the cakes come out clean, 15 to 20 minutes (check early; mine were done in under 15 minutes).  Remove from the oven and let cakes cool on a wire rack for 10 minutes. Lightly spray a wire rack with cooking spray.  Carefully loosen top edges of the cakes with a small metal spatula, then invert the cakes onto the wire rack.  Let cool completely.

To serve, set a cake on top of a mound of whipped cream.  Top with your favorite berries.  Dust the top of the cake with confectioners' sugar, if desired.