There’s something about a summer cake that can make the season feel more alive suddenly — maybe it’s ripe, juicy fruit, or maybe it’s the soft cream melting just a little out in the warmth of the day. Whatever it is, it’s what summer tastes like: airy, fresh & creamy.
This recipe is all about taking the easy route without compromising on prettiness. You don’t require anything particularly fancy or fancy-pants, like layers or complicated glazing techniques, but a tender, buttery cake base, a billowy cloud of tangy cream and bright, fresh fruit to pull it all together. It’s the kind of cake you crave at barbecues, picnics and porch gatherings. And the best part? It is entirely make-ahead friendly.
So let’s get into what makes this cake a summer staple you’ll return to all season long.
Table of Contents
Summer Cake with Cream and Fresh Seasonal Fruit
- Total Time: 1h5
- Yield: 12 1x
Description
A chilled summer cake made with buttery sponge, whipped sour cream, and fresh seasonal fruit—perfect for warm-weather desserts.
Ingredients
For the cake:
- 1/2 cup unsalted butter, softened at room temperature for 1 hour
- 1 1/2 cups sugar
- 3 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1 1/4 cups whole milk
- 2 teaspoons pure vanilla extract
For the cream:
- 2 cups heavy cream
- 1/2 cup sour cream
- 1/4 cup powdered sugar
Pinch salt
For the fruit:
- 2 nectarines or peaches, sliced
- 1 apricot, sliced
- 1/2 cup chopped strawberries
- 1/2 cup blackberries
Instructions
- Preheat the oven to 350°F.Lightly grease a 9×13-inch pan with baking spray.
- Beat the softened butter and sugar together with a hand mixer or stand mixer until light and fluffy, then add the eggs and beat well, just until creamy and smooth. Beat in the flour, salt, baking powder, and then the milk and vanilla. Beat the cake batter on low until completely combined, about 30 seconds, then medium-high for 3 minutes.
- Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until the tops spring back when lightly pressed and a toothpick inserted near the center comes out clean.
- Cool the cake thoroughly, at least an hour.
- Beat the cream, sour cream, icing sugar and salt together in a bowl until soft peaks form. Spread over the cooled cake, then add the sliced or chopped fruit on top.
- Refrigerate until ready to serve and any leftovers, for up to 5 days.
- Prep Time: 20
- Cook Time: 45
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 24 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
Components of The Summer Cake
A great summer cake isn’t just a pretty face on the table — it serves a refreshing oasis of lightness and indulgence. This cake’s components work in harmony – there can be no substitution.
Light Sponge Base
At its base, this summer cake is a golden, buttery sponge that stands up well to cream and fruit. It’s soft but not too airy, and sturdy enough to soak up a bit of the cream without getting soggy. This structure is important — you want a cake that seems moist and tender, but also holds its shape when it has been sliced.
Whipped Cream and Sour Cream Mixture
Whipped topping, this is not. The combination of heavy cream and sour cream contributes both richness and a tangy brightness. The sour cream adds an extra “what is that?” flavor people can never get enough of. It’s not too stiff (it’s softly whipped), and it’s sweet enough to enhance the flavor of the fruit.
Seasonal Fruit Topping
It’s the fruit in this summer cake where it truly sings. Apples, pears, oranges or sliced nectarines, peaches, apricots, berries — all of these bring a range of colors and textures and flavors to the table. The juicier and slacker they are, the better. The fresh fruit sinks just barely into the cream, releasing sweet bursts with each bite.
All three of the cake, cream and fruit in this layer come together in a slice that is light yet luscious, simple yet showstopping.
More Fruit Ideas
The wonderful thing about this summer cake is just how flexible it is when it comes to fruit. You can go strictly by the recipe—or open the door of your fridge, see what’s ripe, and wing it. The trick is to pick fruit that is all three of those things: fresh, juicy, colorful.
Stone Fruit Past Peaches & Apricots
Though peaches, nectarines and apricots make for a dreamy alliance, don’t stop there. For a bit of tartness, try thinly sliced plums, or bold sweet cherries (pitted and halved) for pockets of juicy heft. Even if you just want a hint of smokiness in the form of grilled pineapple, that can be a surprise twist, too.
Berries and Tropical Substitutes
Blackberries, strawberries: These or a combination of the two will give you a merry start, but blueberries, raspberries or even slices of kiwi will add sharp acidity and color contrast. Mango slices or cubed papaya add a tropical note that plays nicely with the cream layer.
Pairing Textures and Colors
Pair soft fruit with something a little firmer — crisp green grapes halved or pomegranate seeds for a pop of crunch. Think about color too. Reds, oranges, greens and dark purples — and they provide a feast for the eyes before you ever put a fork to one.
Your fruit is the paint, and this summer cake is the canvas. Whatever you do, make sure it’s ripe and ready — it will enhance each and every bite.
Summer Cake with Fruit and Cream
This cake is a summertime dream: buttery, not too sweet, frosted, cool and served with fruit, which tastes like sunshine. Whether you’re grilling it for a casual weekend cookout or during the week when the craving strikes, it’s the type of recipe you’ll have memorized in no time.
Nutritional Info
Here’s a quick rundown for 1 serving (12 servings total):
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Fat | 18g |
| Saturated Fat | 11g |
| Carbohydrates | 37g |
| Sugar | 24g |
| Protein | 4g |
| Fiber | 1g |
| Sodium | 200mg |
Ingredients
For the cake:
- 1/2 cup unsalted butter, softened at room temperature for 1 hour
- 1 1/2 cups sugar
- 3 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1 1/4 cups whole milk
- 2 teaspoons pure vanilla extract
For the cream:
- 2 cups heavy cream
- 1/2 cup sour cream
- 1/4 cup powdered sugar
- Pinch of salt
For the fruit:
- 2 nectarines or peaches, sliced
- 1 apricot, sliced
- 1/2 cup chopped strawberries
- 1/2 cup blackberries
Instructions
- Preheat & Prepare the Pan
Set your oven to 350°F (175°C). Grease a 9×13-inch pan with baking spray or butter and flour. - Make the Cake Batter
Using a hand or stand mixer, beat the softened butter and sugar together until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each.
Slowly mix in the flour, salt, and baking powder. Pour in the milk and vanilla, and beat everything on low for 30 seconds, then medium-high for 3 minutes until the batter is smooth. - Bake & Cool
Pour the batter into your prepared pan and bake for 40 to 45 minutes. You’ll know it’s ready when the top springs back slightly when touched, or a toothpick comes out clean from the center.
Let the cake cool completely—this takes at least an hour and is worth every minute. A warm cake will melt the cream and make everything soggy. - Make the Cream Layer
In a chilled bowl, beat the heavy cream, sour cream, powdered sugar, and pinch of salt until soft peaks form. You want it thick enough to spread but still airy. - Top with Fruit
Spread the whipped cream mixture generously over the cooled cake. Then, arrange your fruit in a mosaic, stripes, or a totally free-form style—whatever brings you joy. Chill the finished cake for at least 30 minutes before serving. - Refrigerate Leftovers
Keep any leftover cake covered in the fridge for up to 5 days. The flavors only get better as it chills.
Frequently Asked Questions
Which cake is best in summer?
The perfect cake for summer is one that’s light, fruity and requires little in the way of fuss — a plain summer cake with whipped cream and whatever fruit happens to be in season. Sponge or chiffon-based cakes are great because they’re soft yet stable, and they take on fresh additions with elegance. Think: peach shortcake; lemon berry cake; or this simple fruit and cream sheet cake that feeds a crowd with little fuss.
What are some good birthday cake theme?
Summer cake designs are generally lively, fun, and of course inspired by the season. Here are a few ideas:
Tropical Vibes: Pineapple, coconut and mango with edible flowers.
Berry Patch: A blend of strawberries, raspberries and blueberries with mint.
Garden Party: Floral garnishes, white and pastel colors, and whipped, not stiff, frosting.
Patio Picnic: Rustic sheet cakes with drippy icing and slashed fresh fruit.
Many – if not all – of these things demand a fruit and cream summer cake!
What type of cake is nice in hot weather?
For hot weather, the only kind of cake to make is one that doesn’t depend on a heavy frosting or fondant. Chilled cakes with whipped toppings or layers of yogurt are excellent. This easy summer cake is great for the job because it’s kept cold and because it uses whipped sour cream for a delectable, cooling tang, and is crowned with juicy fresh fruit to keep everyone hydrated.
Which cake is in trend now?
Seasonal fruit-forward cakes are having a moment right now, especially those with a minimalist look and rustic finish. Cakes that look “imperfect” but taste fresh and vibrant—like this summer cake with fruit and cream—are trending big. People love desserts that feel homemade, look naturally beautiful, and highlight local or in-season ingredients.
Serving Ideas for summer cake
This summer cake is resilient, forgiving, and meant to be served cold — just what you need on a sweltering day. Here’s how to serve them to max out your toppings experience.
Picnic: Transport cold, and serve it directly from the cooler. Serve with sparkling lemonade or a dry rosé.
With Brunch: Pair smaller squares with coffee, along with yogurt and granola for a palate-cleansing contrast.
Low-Profile Dessert: For dessert after a grilled dinner, the cool summer cake with fruit is a nice finish. Top with a scoop of vanilla bean ice cream or lemon sorbet if you really wanna amp things up.
For Kids: Exchange fruit for slices of banana or seedless grapes, and let kids decorate a slice of their own — fun and interactive!
Tips & Tricks
Chill It All: Cold cream whips up more readily. Pop your mixing bowl and beaters in the fridge for 15 minutes before we begin the cream.
Slice First, Chill Later: If you’re serving and event, slice up prior and chill for neater portions later.
Use What You Have: Don’t have nectarines? Mango, kiwi or, in a pinch, canned peaches are other good options.
Layer It: Want something a bit fancier? Cut the cake horizontally in half to make 2 cream-fruit layers.
Advance Prep: The cake can be baked a day in advance. Combine the cream and fruit the morning you serve it for the most refreshing results.
Featured in
We’ve spotlighted this summer favorite alongside two other warm-weather winners from our site:
They’re light, seasonal, and just as easy to love.
Conclusion (summer cake )
Summer demands easy desserts that are like a taste of joy — and this fruit and cream cake delivers exactly that. It’s the type of recipe you’ll want to keep coming back to any time the days get longer and the fruit grows sweeter.
What makes it so special is not just how good it looks, or how perfectly chilled it feels when there’s a chill in the air after a long day. Shit is so easy to put together. No fuss, no fancy kitchen equipment — just an honest list of ingredients, some stirring, and a whole lot of flavor.
So the next time you find yourself scratching your head in the kitchen, asking “What should I bake for that BBQ, potluck, or lazy Sunday afternoon?” just know that this summer cake is there, waiting to shine. And so are you.