Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ½ cup buttermilk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- Mint leaves for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy. This should take about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Gradually mix in the dry ingredients, alternating with the buttermilk, starting and ending with the flour mixture. Be careful not to overmix!
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to wire racks.
- While the cakes are cooling, whip the heavy cream and powdered sugar until soft peaks form.
- Once the cakes are completely cooled, slice them in half horizontally. Layer the bottom half with a spoonful of whipped cream and a generous handful of mixed berries. Top with the other half of the cake and repeat the process.
- Finish with a dollop of whipped cream on top and a sprig of mint for garnish, if using.
- Prep Time: 15
- Cook Time: 20