This absolutely gorgeous Berry Brita Cake by Susan Spungen

Think butter cake meets meringue. These two layers bake together at the same time. Then they are loaded with berries.

Ingredients

For the cake:

1 1/4 cups all-purpose flour

2 tsp baking powder

Pinch of salt

6 Tbl (3/4 stick) unsalted butter, softened

1 1/2 cups sugar

4 large eggs, separated

2 tsp vanilla extract

1 lemon, preferably organic, scrubbed

1/2 cup whole milk

1/4 tsp cream of tartar

For the berries:

2 Lbs strawberries (or any mix of seasonal berries)

1/3 cup sugar

1 Tbl Aperol or St. Germain (optional)

1 cup heavy cream

8 oz crème fraîche

1 tsp vanilla paste or vanilla extract

1 Tbl sugar (optional)

Confectioners’ sugar, for dusting

Directions:

To make the cake: Preheat the oven to 325 F. Butter a 9 x 13 inch pan. Press a piece of parchment paper large enough to go up the sides of the pan on all sides into the pan, running your hand across the bottom to adhere it. Butter the bottom of the parchment.

In a medium bowl, whisk together the flour, baking powder and salt.

In a stand mixer on medium-high speed, using the paddle attachment, cream the butter and 1/2 cup of the sugar until light and fluffy. Add the egg yolks one at a time, blending well after each addition. Add 1 teaspoon of the vanilla and beat to combine well. Zest the lemon directly into the bowl and beat briefly to combine. On low speed, add half of the flour mixture, then the milk, and then the remaining flour mixture. Mix on low speed jut until combined, scraping once or twice.

Spread in the prepared pan and set aside. Wash and dry the bowl thoroughly, and using the whisk attachment, beat the egg whites with the cream of tartar on medium speed until foamy. Gradually add the remaining 1 cup sugar and beat on high speed until stiff and glossy. Beat in the remaining 1 teaspoon vanilla. Spoon on top of the cake batter, spreading almost to the edges. Bake for 25 to 30 minutes, until the meringue is beginning to turn golden and the cake is done. A toothpick inserted into the cake should come out dry. Let cool in pan 10 minutes. Lift the parchment by the corners and transfer to a cooling rack. Cool completely.

To make the berries: When getting ready to serve, hull and halve the strawberries and toss with the sugar and Aperol, if using. Let sit until juicy, 15 to 20 minutes. Combine the cream, crème fraîche, and vanilla paste in a clean mixer bowl and whip until softly mounding but holding its shape. (g&b note: I tasted this mixture and found a bit of sugar lacking, so I added a tablespoon of sugar. Try it and see how you feel. If adding, mix 1 tbsp sugar (or more to taste) into the cream mixture.) Spread the cream on top of the cake, and top with the berries. Dust with confectioners’ sugar, if desired. Serve immediately!

Timing Tips:

Up to 4 hours ahead: Bake the cake.

Up to 45 minutes ahead: Make the cream mixture and chill

Cut up the strawberries and macerate them.