6 Tbsp butter, softened
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
1/2 cup milk
1 tsp vanilla
400 grams strawberries (hulled and halved), cherries (pitted and halved) and red currants
Preheat oven to 350 degrees F. Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.
Whisk flour, baking powder, and salt together in a small bowl.
Set aside 2 Tbsp of the sugar for sprinkling over the berries.
With an electric mixer, beat butter and the remaining sugar until pale and fluffy. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing just until smooth. Pour into prepared pan.
Arrange berries in a single layer on top of the batter. Sprinkle the reserved 2 Tbsp sugar over the berries.
Bake cake for 10 minutes then reduce oven temperature to 325 degrees F and back for 50 to 60 minutes, until golden brown and a tester comes out clean. Let cake cool in the pan on a rack.