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Red berry cake heaven

Photographs: Claire Bogusz / iStock

Text: Claire Bogusz

A combination of frozen and freeze-dried berries gives this sponge cake a delightfully sweet and summery flavour. Frozen and freeze-dried berries are more affordable than their fresh counterparts, and also enable you to make a delicious cake even when your favourite fruit isn’t in season.

Red Berry Cake

Makes a 20 centimetre round, 3-layer cake


350 g softened butter

450 g sugar

384 g flour (hvedemel)

4 egg whites (room temperature), or 120 ml liquid egg whites (æggehvider)

1 tsp vanilla sugar (vanijlesukker)

¼ tsp baking soda (natron)

2 ¾ tsp baking powder (bagepulver)

250 ml whole milk (sødmælk), room temperature

Approximately 200 g frozen berries, a combination of strawberries (jordbær)

or raspberries (hindbær)


225 g softened butter

200 g softened cream cheese

1 kg icing sugar (flormelis)

1 tsp vanilla sugar (vanijlesukker)

2 tbsp strawberry or raspberry jam

20 g freeze-dried raspberries or strawberries (found in the baking aisle of grocery stores)

Optional décor: fresh strawberries, freeze-dried berries


Raspberry or strawberry jam (approximately 2 tbsp between each layer)


#1 Preheat oven to 1600C. Grease your cake tins and dust with flour. (If you have one cake

tin, you’ll need to repeat this process and bake the layers individually.)

#2 Using a mixing bowl and electric mixer, cream butter and sugar together for 2 minutes.

The butter will be light and fluffy. Scrape down the sides of the bowl.

#3 Add egg whites and vanilla sugar and beat for 1 minute; no longer or your egg whites

will change the consistency of the batter.

#4 In a medium-sized bowl, whisk together flour, baking soda and baking powder.

#5 In a chopper or food processor, puree frozen berries until smooth. Add puree to a

liquid measuring cup with the milk.

#6 Add 1/3 of the flour mixture to butter mixture and beat until incorporated, scraping

down the sides of the bowl.

#7 Add half of the milk/strawberry puree to batter and beat until combined, and then

scrape down the sides of the bowl. Continue alternating flour and milk mixtures, ending

with flour mixture. Do not over-mix.

#8 Divide batter into tins and bake for 20-30 minutes, or until lightly browned and a

toothpick comes out clean. Cool in tins for 10 minutes and then on a cooling rack until

completely cooled.

#9 For the frosting, in your chopper or processor, grind freeze-dried berries. Using an

electric mixer, cream softened butter and cream cheese on high for 3 minutes. Add

vanilla sugar and jam and mix until combined. Slowly add icing sugar and freeze-dried

berries and then beat on medium speed for 2-3 minutes until light, fluffy and creamy.

Note: If frosting is too thick, you can add 1 tbsp of heavy cream (piskefløde).

#10 Stack your cake layers together, adding frosting and jam between each layer. Frost

outside of your cake and top with fresh berries or freeze-dried berries if desired.


Use a star-shaped pastry tip to create frosting rosettes on the top of the cake.

You can use strawberries, raspberries, or a blend of berries in this recipe.

Top your cake with a tangy cream cheese frosting that’s naturally tinted pink with

freeze-dried berries and jam.

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