For the sponge:

  • Stork 2kg 350.0 g
  • Caster sugar 350.0 g
  • Egg 300.0 g
  • Self raising flour 350.0 g
  • Whole milk 35.0 ml
  • Vanilla extract 5.0 ml

For the chantilly:

  • Double cream 600.0 ml
  • Sugar, icing 100.0 g

A simple sponge cake topped with fresh berries and cream makes a great centre piece for any summer occasion. Your guests will love this delicious and simple summer berry cake as much as you.



  1. For the sponge:

    • Cream together the STORK with the caster sugar until light in colour.
    • Slowly add in the eggs a little at a time making sure they are fully incorporated into the mixture.
    • Add in the self raising flour and the vanilla extract making sure it is mixed through. Then add the milk and beat in.
    • Split the mix between 2 cake tins.
    • Bake the mix at 160°C for 15 -20 min. or until a skewer is inserted and comes out clean.
    • Remove from the oven and allow to cool.
  2. For the chantilly:

    • Whisk the double cream until firm peaks are formed.
    • Fold through the icing sugar.
    • Place in the fridge until required.
  3. To build the cake:

    • Cut half the strawberries in to thick slices. Then cut the remaining strawberries in half.
    • Place the bottom layer of the cake onto a cake board.
    • Add on a third of the whipped double cream and top with the thick sliced strawberries.
    • Add on the second sponge cake.
    • Add the remaining Double cream on top but don't spread to the edge of the cake.
    • Allow to chill then add the remaining strawberries, raspberries, blackberries and blueberries to garnish.
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