Summer Berry Cake with Rose Geranium Cream Recipe

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs, one at a time, followed by the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.

Gently fold in the mixed berries.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the cake cool completely in the pan.

In a chilled mixing bowl, whip the heavy cream until soft peaks form.

Add the powdered sugar and rose geranium extract, then continue to whip until stiff peaks form.

Turn the cake out onto a serving plate and spread the rose geranium cream over the top.

Garnish with additional fresh berries if desired.

Slice and serve.