Raspberry & Strawberry Summer Pudding Cake recipe & photos

This recipe is a spin-off of a blackberry cake I saw in a recent Food Network magazine.


  • 12 ounces of organic frozen raspberries
  • 12 ounces of organic frozen strawberries
  • 3/4 cup sugar in the raw
  • 2 T local honey
  • 1 T lemon juice
  • about 1/2 a loaf of bread
  • 1 T vanilla
  • 1 cup organic heavy cream
  • 2 T powdered sugar

Here’s what I did:

1. put organic frozen raspberries, sugar in the raw, honey, lemon juice  into a medium saucepan.

2. bring it to a boil over medium heat

3. let it simmer until the berries burst

4. add organic frozen strawberries and stir until they are smashed but you can still see their shape

5. in a soufflé dish, line it with plastic wrap, then a single layer of bread (tear/cut the bread as needed to make sure it’s covering the entire dish)

6. pour 1/2 the berry mixture on top of the first layer of bread

7.  add another layer of bread

8. 1/2 the rest of the berries on top of the second layer of bread (there will be extra juices to pour on top, too)

9. cover with plastic wrap

10. get a small plate and place it on top, then find something heavy in the fridge to set on top of it – this will help it become dense

11. let it chill in the fridge for at least 6 hours (I did mine overnight)


12. take the whipping cream, powdered sugar & vanilla and whip it at high-speed in a mixing bowl until soft peaks form

13. if you have a large enough plate, invert the soufflé dish on top of that plate to transfer it for pretty presentation -or- just cut 1/9th of the cake and serve with the whipping cream on top


Please leave a comment below & share with your friends. All comments await my moderation.

You might also like:

Sally - June 27, 2010 - 7:17 pm

Thanks Heather, I can’t wait to try it. Hope everything is going well for you.

Your email is never published or shared. Required fields are marked *



Back to Top Share on Facebook Tweet this Post Email to a Friend Pin It!