Is Fruit Basket Cake suitable for gluten-free diets?

Yes, absolutely! Creating a delicious Fruit Basket Cake Recipe with Whipped Cream for gluten-free diets is simple. Just use a high-quality gluten-free cake mix or a trusted gluten-free cake recipe for the base, and then proceed with the whipped cream and fruit as usual. It’s an adaptable dessert!

How can I meal prep with Fruit Basket Cake for the week?

You can effectively meal prep components for this lovely dessert. Bake and cool your cake layers completely ahead of time. You can also wash and chop your fruit and store it in an airtight container in the fridge. For the freshest taste, prepare the whipped cream just before serving and assemble closer to when you plan to enjoy it.

What’s the best way to store homemade Fruit Basket Cake?

Store any assembled cake covered loosely in the refrigerator. It's best enjoyed within 2-3 days, as the fruit and whipped cream can start to soften the cake over time. Keeping it covered prevents drying out while allowing some air circulation is key.

Can I use frozen fruit for my Fruit Basket Cake?

Yes, you can! If using frozen fruit, be sure to thaw it completely and drain any excess liquid very, very well to prevent the cake from becoming soggy. Excess moisture can make your cake less enjoyable, so patting the fruit dry with a paper towel is a good tip.

What fruits work best in a Fruit Basket Cake?

Soft, ripe, and colorful fruits work wonderfully and make for beautiful presentation. Think fresh berries like strawberries, blueberries, and raspberries, or sliced kiwi, peaches, mandarins, and even seedless grapes. Variety adds both visual appeal and a delightful mix of flavors!

How far in advance can I assemble a Fruit Basket Cake with Whipped Cream?

For optimal freshness and texture, it’s best to assemble the full Fruit Basket Cake with Whipped Cream a few hours before serving. This allows the flavors to meld beautifully without the cake becoming too moist from the fruit or the whipped cream losing its structure.

Can I make the whipped cream ahead of time?

You can certainly make the whipped cream a few hours in advance and store it in an airtight container in the fridge. If it loses some stiffness, you can briefly re-whip it with a whisk or electric mixer right before assembling the cake to restore its airy texture.

Easy Fruit Basket Cake With Whipped Cream

Description

A light, fresh dessert featuring a tender cake base, luxurious whipped cream, and vibrant seasonal fruits. Easily adaptable for gluten-free or dairy-free diets.

Ingredients

Scale

For the Cake Base:
- 1 standard box (approx. 15.25 oz / 432g) yellow or white cake mix (or your favorite scratch recipe’s dry ingredients)
- 3 large eggs
- 1/2 cup (120ml) vegetable oil
- 1 cup (240ml) water or milk
For the Fresh Fruit Topping:
- 3–4 cups (approx. 450-600g) mixed fresh seasonal fruits, sliced or whole (e.g., berries, kiwi, peaches, mandarins)
For the Luxurious Whipped Cream:
- 2 cups (480ml) cold heavy cream
- 1/2 cup (60g) powdered sugar
- 1 teaspoon (5ml) pure vanilla extract

Instructions

Bake the Cake: Prepare your chosen cake mix (or scratch batter) according to package directions, typically in a 9×13 inch pan. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack for at least 1 hour.
Make the Whipped Cream: In a thoroughly chilled bowl with chilled beaters, combine 2 cups cold heavy cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract. Beat on high speed until stiff peaks form, about 3-5 minutes. Be careful not to overbeat.
Assemble the Fruit Basket Cake with Whipped Cream: Once the cake is completely cool, spread the homemade whipped cream evenly over the top. Artfully arrange your fresh, sliced fruit over the whipped cream. Serve immediately or chill briefly before serving for a refreshing finish.

Notes

Dietary Adaptations: For a gluten-free version, use a trusted gluten-free cake mix. For dairy-free, swap heavy cream for well-chilled coconut cream (skimmed from canned full-fat coconut milk) or a plant-based whipped topping.
Nutritional Boost: Consider adding a dollop of Greek yogurt mixed into the whipped cream for a protein boost.
Fruit Substitutions: Embrace seasonal fruits for peak flavor and cost-effectiveness. In a pinch, use thawed and very well-drained frozen fruit or rinsed canned fruit in light syrup.
Time-Saving Tips: Use a high-quality box cake mix and purchase pre-washed/pre-sliced fruit for convenience. You can prepare fruit while the cake bakes and cools.
Flavor Variations: Add 1 teaspoon lemon zest to the cake batter or whipped cream for a brighter flavor. Brush cooled cake layers with a light simple syrup or a splash of orange juice for an extra bright note.
Nutritional Note: Nutritional data is an estimation as it was not provided in the original article.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 40g
Sodium: 300mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg

Keywords: Fruit Basket Cake Recipe with Whipped Cream