Ingredients

• 3/4 cup plus 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon finely grated fresh lemon zest
• 1/4 teaspoon salt
• 1/2 stick (1/4 cup) unsalted butter, softened
• 1/2 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla
• 1/2 cup whole milk
• 1 cup raspberries (4 oz)
• 1 cup blueberries (5 oz)
• 1 cup blackberries (5 oz)
• 1 cup strawberries (4 oz), sliced 1/4 inch thick
• 3 tablespoons superfine granulated sugar
• 1/2 cup chilled heavy cream
• Special equipment: 6 (5-oz) fluted brioche molds (4 inches across top) or a muffin tin with 6 (5- to 6-oz) muffin cups
• Garnish: white and red currants or other fresh berries

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Instructions

1. Put oven rack in middle position and preheat oven to 350°F. Generously butter molds and put on a baking sheet.
2. Whisk together flour, baking powder, zest, and salt.
3. Beat together butter and sugar with an electric mixer at high speed until pale and fluffy, about 2 minutes. Beat in egg and vanilla until just incorporated. Add milk and beat until just combined (mixture will appear curdled). Reduce speed to low, then add flour mixture in 3 batches, beating until just combined after each addition.
4. Divide batter among molds, filling each mold about two-thirds full. Bake until edges of cakes are golden and a wooden pick inserted in center of a cake comes out clean, about 25 minutes. Cool cakes in molds on a rack 5 minutes, then turn out onto rack and cool completely.
5. While cakes cool, pulse 1/2 cup each of raspberries, blueberries, blackberries, and strawberries (all together) with 2 tablespoons superfine sugar in a food processor until fruit is just crushed. Chill, covered, up to 2 hours.
6. Beat cream with remaining tablespoon superfine sugar using cleaned beaters at medium-high speed until it just forms soft peaks. Chill, covered, until ready to serve (but no longer than 2 hours).
7. Arrange cakes upside down on 6 plates and top each with 2 rounded tablespoons whipped cream and 1 rounded tablespoon crushed berries. Scatter remaining whole berries over top and serve remaining crushed berries on the side.