Ultimate Summer Berry Cake

Preheat the oven to 200ºC/180ºC fan/gas 6.

In a bowl, whisk together the flour, caster sugar, baking powder and salt. Beat in the butter until the mixture appears to be evenly coated and looks like a fine crumble mix, about 2–3 minutes using an electric mixer on medium speed.

Now add the eggs and beat, on medium, just until incorporated. Add the milk and vanilla and beat, on medium and then on high, until the mixture is smooth and combined, but also a bit lighter in colour - really go for it with the beating...it will take a good 3-4 minutes.

Divide the mixture between your two prepared tins and level out to the edges. Bake for 25–30 minutes, or until a toothpick inserted into the centre comes out clean. 

Leave to cool completely, then turn out of your tins.

To make the vanilla buttercream, beat the soft butter alone for 4–5 minutes on high speed. Add the icing sugar, vanilla (or berries) and cream and beat on a low speed to bring it together, then turn up and beat on high for another 2–3 minutes.  

Once your cake is completely cool, use the back of a spoon to spread some of the buttercream on top of the first layer.

Then pile it with chopped fresh strawberries or redcurrants or any fruit you like. Place the second layer on top and decorate with cut strawberries or any fruit plus fresh flowers or elderflower if you like.