Berry Blast Cake

This delicious fresh berry vanilla cake is light, fruity and the perfect dessert to serve with tea or after dinner. It’s also very easy to create beautiful-looking berry swirls that will be sure to impress your guests!


10 Minutes


55-65 Minutes




For cake

  • 250g butter, softened
  • 1 teaspoon vanilla extract
  • 1¼ cups (275g) caster sugar
  • 3 eggs
  • 2¼ cups (335g) White Wings Self-Raising flour
  • 1 cup milk
  • 150g frozen raspberries (left out of freezer for 1 hour)


  • 100g butter, softened
  • 1 cup )160g) icing sugar
  • 1 tablespoon milk
  • Pink food colouring
  • Strawberries, cut

1.  Preheat oven to 170ºC conventional or 150ºC fan-forced. Grease a 6cm deep x 20cm round cake pan. Line the base with baking paper.

2.  Beat butter, vanilla extract and sugar in a medium-sized bowl with electric mixer until light and fluffy. Beat in eggs, one at a time and carefully sift in the flour. Pour milk gradually as you go.

3.  Crush strawberries on a plate to make a paste-like mixture.

4.  Drop spoonfuls of bake batter randomly into the pan, dropping spoons of the strawberry mixture over the cake batter and draw a skewer through the mixtures to create a marble effect.

5.  Bake for 55 – 65 mins. Stand for 10 mins in the pan before turning over onto a wire rack to cool. Time may vary depending on oven.

6.  To make frosting, beat soft butter until light and smooth. Beat in sifted icing sugar, a few drops of colouring and milk. Spread out frosting and place fresh strawberries on top.

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