3/4 cup plus 2 Tbsp flour
1 tsp baking powder
1/2 tsp fresh lemon zest
1/4 tsp salt
4 Tbsps unsalted butter, room temp
1/2 cup sugar
1 lg egg, room temp
1/2 tsp vanilla
1/2 cup whole milk
1 cup raspberries
1 cup blueberries
1 cup strawberries, sliced
3 Tbsp sugar
1 cup chilled heavy cream
Preheat oven to 350 degrees. Spray a 6 compartment fancy bundt or brioche mold pan generously with baking spray.
Whisk together the flour, baking powder, salt and zest, set aside.
Beat together the butter and sugar in a stand mixer fitted with a paddle attachment on med speed about 2 minutes till fluffy. Beat in egg and vanilla. Add milk and beat just until combined - scrape down sides of bowl with rubber spatula as needed. On low speed slowly add in flour and beat until combined. Divide batter between molds about 3/4 full, this filled 5 of the molds for me. Bake for about 20 minutes or until toothpick comes out clean. Cool cakes in pan for about 5 minutes, then turn out onto rack to finish cooling.
While the cakes cool use 1 cup of a combination of the berries and put in a food processor with 1 Tbsp sugar and pulse just a few times until fruit is just crushed. Cover and chill.
Beat cream with remaining 2 Tbsp sugar using whisk attachment on a stand mixer at med-high until it just forms soft peaks. Chill until ready to use.
Arrange cakes upside down on plates and top each with about 2 Tbsp whipped cream and 1 Tbsp crushed berries. Scatter remaining berries over top and sides. Serve remaining crushed berries on the side.
Recipe adapted from Gourmet July 2005
I used this pan, available here:
Happy 4th of July!