This deconstructed dessert layers soft cake, lightly spiced whipped cream, and a bright B.C. berry compote into individual jars. It is an easy, flexible way to showcase seasonal fruit using whatever cake you have on hand.
Yield: Enough for 4–6 jars
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
Berry compote:
- 1 cup B.C. blackberries
- 1 cup B.C. strawberries, hulled and chopped
- 1 cup B.C. raspberries
- 1/3 to 1/2 cup sugar (adjust to taste)
- 1 tbsp lemon juice
- 1 tsp lemon zest (optional)
- 1 tbsp water
For Assembly:
- 3–4 cups cubed vanilla sponge cake (store-bought or homemade)
- 2 cups whipping cream
- 2–3 tbsp sugar
- 1/4 tsp ground cardamom
Preparation/Method
- Prep. Wash and prepare all berries. Hull and chop the strawberries into bite-sized pieces.
- Cook the compote. Add the blackberries, strawberries, raspberries, sugar, lemon juice, lemon zest, and water to a saucepan. Cook on medium heat for 8–10 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly but still has some texture.
- Cool. Remove from heat and let the compote cool completely. It will continue to thicken as it cools.
- Whip the cream. In a bowl, combine whipping cream, sugar, and cardamom. Whip until soft peaks form.
- Assemble. In jars or glasses, layer cake pieces, berry compote, and whipped cream. Repeat the layers once or twice, finishing with cream and a spoonful of compote on top.
- Serve. Chill briefly if desired, or serve right away.
Notes: You can also add an additional topping of your choice – nuts, candied fruit, or a gulab jamun (Indian sweet dessert) as seen in this version.
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Raj Thandhi
@pinkchai | pinkchailiving.com
Raj Thandhi is a beloved community-rooted chef, recipe developer, educator, and content creator whose work celebrates cultural recipes made with B.C. ingredients. Inspired by her grandparents’ agricultural roots and childhood summers spent in local berry fields, she brings a deep appreciation for seasonal, local food to everything she creates. Raj has built a vibrant online community of over 100,000 followers by simplifying traditional Punjabi recipes and making them accessible to home cooks. Her culinary expertise has been featured by CBC, The Globe and Mail, Vogue India, and more. As a Buy BC Chef Ambassador, Raj shares practical tips and easy recipes to inspire delicious meals using ingredients grown right here in B.C.
