sweetener for berries, to taste (1/2 cup sugar, or 10-15 drops liquid stevia, or more)
1 cup whipping cream
1 teaspoon vanilla and 1/4 cup powder sugar -or-
vanilla liquid stevia, to taste
Preheat oven to 350 F. Grease and flour a 9 inch round, 9″x9″ square pan, or two 8 inch rounds or 12 muffin tins.
In a large bowl, cream together butter and sugar. Add egg and vanilla and stir until blended. Set aside.
In medium bowl, sift together flour, salt and baking powder. Alternately add dry ingredients and milk to butter and egg mixture, stirring after each addition, until all ingredients are added.
Pour batter into prepared pan(s). Bake 30 to 45 minutes, until lightly golden brown on top, pulling slightly away from the edges of the pan and testing done with a toothpick.
8 inch pans will take around 30 minutes, 9 inch round will take closer to 45, square is in between. Cupcakes take around 18-20 minutes
Invert or place onto wire rack to cool.
To make the topping, chop berries together using a potato masher or pastry blender. Add sweetener, let sit for around 20 minutes. If using sugar, this time will help the sugar to draw liquid out of the berries for your berry sauce. If using stevia, you’ll need to to mash them enough to make their own liquid. Thawed berries will be very juicy on their own. You can also use more berries if you like.
Whip the cream until soft peaks start to form, add the vanilla and powder sugar or vanilla liquid stevia and whip until moderately firm.
Serve by cutting the cake into wedges and slicing in half horizontally (if desired), topping each piece with berries and whipped cream, as in photo above. Alternatively, if feeding a crowd, you can berry and cream the entire cake or cakes and cut slices – your choice.
This recipe can be easily doubled and used to bake two cakes instead of one. I pop one in the freezer to keep a quick and easy dessert on hand.