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Berry easy Slice

Berry slice on a wooden serving board

Here’s another easy dessert Recipe that I think you’re going to love. I’m trying hard to tantalise you with this incredibly simple-to-make dessert recipe — our Berry Slice. Made with frozen berries, a crumbly streusel topping, and an inviting hint of lemon zest, this is the kind of sweet indulgence that will undoubtedly satisfy your sweet tooth.

Our Berry Easy Slice is the perfect culmination of everyday pantry staples like granulated sugar, plain flour, and unsalted butter. This delightful treat is not just full of flavor, but also a fantastic way to incorporate those healthful berries into your diet. We’ve used a frozen mixed red berry medley in our recipe, but feel free to use your preferred blend of berries for a personalized twist.

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This recipe is everything you’d expect from a homey, comforting dessert, and it’s uncomplicated enough to whip up on a lazy afternoon. The streusel topping, a buttery blend of light brown sugar, flour, and cinnamon, adds an extra layer of sweet and spiced crunch, providing the perfect contrast to the soft, fruity interior. The lemon zest is optional, but it adds a delightful zing and freshness that balances out the sweetness of the berries and streusel.

Don’t just take our word for it, try it out yourself! We promise the Berry Easy Slice will become a much-loved recipe in your home just like our Apple Pie Slice. Whether served for brunch, a picnic, or as an after-dinner treat, it’s guaranteed to wow your taste buds every single time. Dig in and enjoy the berry goodness! Having it warm with cream is pretty nice too. 🤪👨‍🍳

Berry Slice

5 from 1 vote

5 stars tells us you love the recipe

becs-table.com.au
This is a beautiful, light, soft, berry stuffed slice. Great to share with friends.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Difficulty Medium
Course Afternoon Tea, Dessert, Snack
Cuisine Australian
Servings 8 Servings: 8 to 12
Method Thermomix and Conventional

Equipment

  • 1 Thermomix (optional)

Ingredients
  

FOR THE STREUSEL TOPPING:

  • 80 g light brown sugar
  • 70 g plain flour all-purpose
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 60 g unsalted butter cold, cut into small cubes

FOR THE CAKE:

  • 260 g plain flour all-purpose
  • 2 teaspoons baking powder
  • 1 tsp flaked salt or ½ teaspoon fine salt
  • 110 g unsalted butter (cold cubed for Thermomix, softened for a stand mixer)
  • 150 g granulated sugar
  • 2 extra large eggs
  • teaspoons vanilla extract
  • 120 g milk
  • 1 teaspoon lemon zest from 1 lemon (optional)
  • 280 g frozen berries do not defrost

Instructions
 

Thermomix method:

  • Prepare the streusel topping first: Weigh all the ingredients into the TM bowl in the order they’re listed mix for 10 – 20 seconds/speed 6. We're looking for the mix to be crumbly not a paste. It will depend on how cold your butter is it took mine 15 seconds to crumble up. Tip this out into a small bowl and set aside in the fridge until later.
  • Preheat your oven to 170°C and position an oven rack in the centre. I used a USA biscotti tin here the size is 12 x 14cm x 5.1cm. Anything similar would be fine. Line it with baking paper to make it easy to get out.
  • Place a small mixing bowl on top of the TM bowl, weigh in the flour, baking powder and salt mix with a fork to combine then set that aside.
  • Weigh your small cold cubes of butter into the TM bowl and set 20 seconds/speed 6
  • Scrape and lift the butter from the sides and base of the TM bowl then weigh in the sugar and mix again for 10 seconds/speed 6
  • Now insert the butterfly whisk and pop on the lid.
  • Sit a small jug or bowl on top of the TM bowl, weigh in the milk, vanilla and lemon zest (if using) set that aside. Have all your ingredients ready to go apart from the frozen berries, they need to stay in the freezer for now.
  • Set the TM to speed 3 and add the eggs in one at a time through the hole in the lid allowing about 10 seconds mixing time between egg additions. This should take no more than 30 seconds.
  • Remove the lid, lift the mix from the base and scrape down and pop the lid back on.
  • Now with your dry ingredients in one bowl and your wet in another set the TM back to speed 3, through the hole in the lid tip half the dry ingredients into the TM bowl, then continue on with ½ the milk mix, repeat with the dry then the milk mix and stop mixing once incorporated.
  • Now weigh in the frozen berries. And give them a quick mix 4 seconds/speed 3
  • Scoup the batter out of your TM and pop it in your prepared pan, ensuring it is spread evenly. Sprinkle the refrigerated streusel topping over the batter. Bake the cake for 35 to 45 minutes until the edges are golden brown, and a cake tester comes out clean. Allow the cake to cool in the pan on a rack for about 20 minutes; then, it’s ready to serve directly from the pan.
  • This cake tastes best when served the day it’s made. If you have any leftovers, wrap them in foil or place them in a sealed airtight container and store them at room temperature for a few days.
  • If you wish to freeze this cake, ensure it has completely cooled down first. Then wrap it securely with foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. This cake can be frozen for up to 3 months. Defrost it overnight on your countertop before serving.

Stand mixer method:

  • Prepare the streusel topping first: In a small bowl, mix brown sugar, flour, cinnamon, and salt together using a stand mixer until there are no brown sugar lumps remaining. Add butter and blend until the mixture achieves a crumbly consistency, then stop. Place this mixture in the refrigerator until needed.
  • Preheat your oven to 170°C and position an oven rack in the centre. Butter or line a rectangular slice tin. I used a 12 x 14cm x 5.1cm baking pan.
  • Use a whisk to combine flour, baking powder, and salt in a separate medium-sized bowl. Keep this mixture aside for later use.
  • Using your stand mixer, cream the butter and granulated sugar together until it’s smooth and creamy, which should take around 2 minutes. Add eggs one at a time, ensuring to scrape down the sides of the bowl and blend well after each addition. Blend in the vanilla extract and lemon zest.
  • Slowly incorporate the flour mixture into the butter and sugar mixture, alternating with the milk. Use a low speed on your stand mixer to combine these. Add the berries to the batter and use a spatula to fold them in until they are evenly distributed gently. Avoid over-mixing.
  • Pour the batter into your greased pan, ensuring it is spread evenly. Sprinkle the refrigerated streusel topping over the batter. Bake the cake for 40 to 45 minutes until the edges are golden brown, and a cake tester comes out clean. Allow the cake to cool in the pan on a rack for about 20 minutes; then, it’s ready to serve directly from the pan.
  • This cake tastes best when served the day it’s made. If you have any leftovers, wrap them in foil and store them at room temperature for a few days.
  • If you wish to freeze this cake, ensure it has completely cooled down first. Then wrap it securely with foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. This cake can be frozen for up to 3 months. Defrost it overnight on your countertop before serving.

Video

YouTube video

Notes

The more you mix your frozen berries around in the batter the more the colour will bleed. If you want to reduce this even further you can always add the batter to the tin then poke in all the frozen fruit a bit at a time. Up to you.

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