Fluffy pink sponge, airy whipped cream, juicy berries, and chocolate accents—these mini cakes are a fruity dream that taste as delightful as they look. Perfect for summer parties, birthdays, or just treating yourself!

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🍰 Ingredients

🌸 For the Pink Sponge Cake (Makes 3 mini 3-layer cakes)

• 1½ cups all-purpose flour

• 1½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 3 large eggs (room temperature)

• ¾ cup granulated sugar

• ½ cup vegetable oil

• ½ cup buttermilk

• 1 tsp vanilla extract

• Pink food coloring (gel or liquid, as desired)

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🍦 For the Whipped Cream Filling

• 2 cups cold heavy whipping cream

• ¼ cup powdered sugar

• 1 tsp vanilla extract

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🍓 For Garnish

• A handful of fresh berries: raspberries, blackberries, blueberries, strawberries (sliced if large)

• Mini cookies or biscuits

• Chocolate squares or chocolate curls

• Fresh mint leaves

• Optional: Powdered sugar for dusting

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🧁 Instructions

Step 1: Bake the Pink Sponge

1. Preheat your oven to 350°F (175°C).
   Grease and line either a large sheet cake pan (9x13") or mini cake molds.

2. In a large mixing bowl, whisk the eggs and sugar until pale, light, and fluffy (about 2–3 minutes with a hand mixer).

3. Add the vegetable oil, buttermilk, vanilla extract, and a few drops of pink food coloring. Mix until well combined.

4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

5. Gradually add the dry ingredients to the wet, mixing just until smooth. Don’t overmix.

6. Pour the batter into your prepared pan or molds and spread evenly. Tap gently to remove air bubbles.

7. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.

8. Let the cake cool completely.
   Then, using a 3–4 inch round cookie cutter, cut out cake circles (you’ll need 9 circles for 3 cakes with 3 layers each).

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Step 2: Make the Whipped Cream Filling

1. In a chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla with a hand or stand mixer.

2. Whip until stiff peaks form — the cream should hold its shape when lifted with a spoon.

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Step 3: Assemble the Mini Cakes

1. Place one cake round on a serving plate.

2. Using a piping bag (fitted with a round or star tip), pipe a generous swirl of whipped cream on top.

3. Repeat the layers: sponge → cream → sponge → cream → sponge → final cream topping.

4. Smooth the top or create a decorative swirl for a professional finish.

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Step 4: Garnish & Serve

1. Top each mini cake with a mix of fresh berries. Arrange for color and texture contrast.

2. Add decorative chocolate curls or squares, mini cookies, and a small sprig of mint.

3. Lightly dust with powdered sugar if desired for an elegant finish.

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🎉 Tips & Variations

• Flavor Boost: Add a teaspoon of berry jam between layers for a burst of fruit flavor.

• Make Ahead: Cakes can be baked and stored in the fridge (wrapped) for up to 2 days. Assemble fresh for best texture.

• Dairy-Free Option: Use coconut cream and dairy-free milk in the cake and filling.

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These Summer Berry Mini Cakes are sure to wow your guests—and yourself—with their delicate layers and gorgeous presentation. Perfect for birthdays, brunches, or sunny-day celebrations! 🌞🍓