Fruit-Topped Cream Cake

Step 1

Preheat oven to 350°F. Grease a 9-inch round cake pan. In a bowl, whisk together 1.5 cups flour and 2 tsp baking powder.

Step 2

In a large bowl, cream 0.5 cup butter and 1 cup sugar until light and fluffy, about 3 minutes. Beat in 2 eggs one at a time, then stir in 0.5 cup milk.

Step 3

Gradually add the flour mixture to the wet ingredients, mixing until just combined. Pour batter into the prepared pan and bake until a toothpick comes out clean, about 25-30 minutes. Cool completely.

Step 4

Whip 1.5 cups heavy cream with 2 tbsp sugar (if desired) until stiff peaks form. Spread the whipped cream over the cooled cake.

Step 5

Top with 1.5 cups sliced fruit and chocolate shavings. Chill for 30 minutes before serving to set the cream.

Step 6

Slice and serve cold. Store leftovers in the refrigerator.