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Summer Fruit Celebration Cake

This scrumptiously creamy cake is bursting with vibrant and delicious summer fruits. With the addition of Pimms, its a true summer celebration!
  • Cooking time30 minutes
  • Prep time30 minutes
  • Servings20 portions
recipe image Summer Fruit Celebration Cake


  • 250 grams Stork
  • 250g caster sugar
  • 4 medium eggs
  • 2 tso vanilla essence
  • 250g self raising flour
  • Filling
  • 284ml Elmlea Double
  • 6 tbsp Pimms No1 Cup
  • 2tbsp icing sugar, plus some for decoration
  • 400g strawberries, hulled and quartered but leave a few with leaves for decoration
  • 250g blueberries
  • 250g raspberries
  • Mint leaves for decoration

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat oven to 180°C, 160°C fan, Gas mark 4. Grease and bottom line 2 x 20cm round cake tins with baking paper.
  2. Beat the Stork and sugar together until light and fluffy. Beat in the eggs one at a time, with the vanilla essence. Then fold in the flour. Divide the batter evenly between the two cake tins and level the surface
  3. Bake for 30 minutes or until a skewer comes out clean. Leave to cool for 5 minutes then turn out to cool on a cooling rack
  4. Whisk Elmlea with 3 tablespoons of Pimms and the icing sugar, until lightly whipped.
  5. To assemble, slice each of the sponges horizontally and place the first sponge on a serving plate. Sprinkle a tablespoon of Pimms over the base of the sponge, then thinly spread with Elmlea. Scatter over a combination of the fresh fruit.
  6. Continue in the same way with the remaining sponges and top with the last sponge.
  7. Pipe rosettes of Elmlea around the top of the cake, pile over the remaining fruit, using any remaining Elmlea to pipe in between the fruits, decorate with mint leaves, dust with icing sugar and serve.