Fresh Berry Cream Cake Recipe

Fresh Berry Cream Cake Recipe

How To Make Fresh Berry Cream Cake

This light and vibrant fresh berry cream cake towers 3 beautiful layers of juicy berries and fluffy whipped cream in between moist white cake.

Preparation: 45 minutes
Cooking: 22 minutes
Total: 1 hour 7 minutes



  • cupscake flour,sifted, spoon and leveled – sift before measuring
  • 2tspbaking powder
  • ½tspbaking soda
  • 1tspsalt
  • ¾cupunsalted butter,(1.5sticks), softened to room temperature
  • cupsgranulated sugar
  • 3large whites egg,at room temperature
  • ½cupsour cream,at room temperature
  • 1tbsppure vanilla extract
  • 1cupwhole milk,at room temperature

For Whipped Cream & Berries:

  • 2cupsheavy cream or heavy whipping cream,cold
  • cupconfectioners’ sugar
  • 1tsppure vanilla extract
  • ½tspalmond extract,optional
  • 2cupsberries,fresh any berry or mix of berries
  • confectioners’ sugar fresh florals,for dusting, optional



  1. Preheat the oven to 350 degrees F. Grease three 8-inch or 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

  2. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

Whipped Cream:

  1. Using a handheld or stand mixer fitted with a whisk attachment beat the butter on high speed for about 1 minute until smooth and creamy. Add the sugar and beat on high speed for about 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

  2. Add the egg whites. Beat on high speed for about 2 minutes until combined. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined; do not overmix. The batter will be slightly thick.

  3. Pour batter evenly into cake pans. Bake for about 22 to 24 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before assembling.

  4. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners’ sugar, vanilla extract, and almond extract on medium-high speed for about 3 to 4 minutes until medium peaks form Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for decorating cakes. Use immediately or cover tightly and chill in the refrigerator for up to 24 hours. Yields about 4 cups.

To Assemble the Cake:

  1. If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. (Discard thin layer or crumble over ice cream.)

  2. Place 1 cake layer on your cake stand or serving plate. Evenly spread 1 heaping cup of whipped cream on top. Arrange a single layer of mixed berries on top. Top with 2nd cake layer. Spread another 1 heaping cup of whipped cream on top, then a single layer of berries. Top with 3rd cake layer. Spread remaining whipped cream on top and garnish with fresh berries. Add a dusting of confectioners’ sugar on the berries, and/or garnish with fresh florals if desired.

  3. Chill the assembled cake, uncovered, for at least 2 hours and up to 1 day before slicing and serving. This time in the refrigerator helps the whipped cream thicken and makes cutting neater and easier. If chilling for longer than a few hours, carefully cover it with plastic wrap or use a cake carrier for storing in the refrigerator. Note that the berries could begin to release their juices if kept in the refrigerator for longer than 2 hours. For cutting, use the sharpest knife available and cut slowly.

Recipe Notes

Cover leftover cake tightly and store in the refrigerator for up to 5 days.


  • Calories: 541.65kcal
  • Fat: 30.09g
  • Saturated Fat: 18.29g
  • Trans Fat: 0.47g
  • Monounsaturated Fat: 8.30g
  • Polyunsaturated Fat: 1.45g
  • Carbohydrates: 63.36g
  • Fiber: 1.08g
  • Sugar: 39.73g
  • Protein: 5.65g
  • Cholesterol: 131.85mg
  • Sodium: 353.25mg
  • Calcium: 131.30mg
  • Potassium: 140.46mg
  • Iron: 2.49mg
  • Vitamin A: 304.23µg
  • Vitamin C: 2.72mg
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