Nothing says summer like a strawberry. In medieval times they were considered an aphrodisiac and newlyweds would eat them in a soup at their wedding breakfast. But it’s not just strawberries that are in season; blueberries, raspberries, blackberries are all summer fruits too. Using them as decorations on your wedding cake not only looks fantastic but also tastes delicious.
A summery alternative to wedding cupcakes, mini cheesecakes are smooth and creamy with a sweet crunchy base. Cheesecakes can be almost any flavour you like, such as cool vanilla, fresh lemon or indulgent chocolate – you could even tie the flavour into your wedding colour scheme.
The Victoria sponge is the classic British afternoon tea accompaniment and perfect if you’re looking for a less formal style of cake. With tiers of tasty sponge sandwiched with raspberry jam, whipped cream and topped with summer fruits, this cake evokes lazy summer afternoons, picnics and village fêtes.
Crunchy on the outside, chewy on the inside and topped with lashings of cream, individual pavlovas are a light alternative to traditional sponge cake. Pavlova is traditionally finished with kiwi, passion fruit and strawberries, but you could use blackberries or raspberries and strawberries instead.