Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Berries and Cream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 14 reviews
  • Author: Lina
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A light and fluffy Berries and Cream Cake that combines moist vanilla sponge layers with a luscious whipped cream frosting and a vibrant mix of fresh berries. Perfect for celebrations or a delightful dessert, this cake is both elegant and simple to make, highlighting the natural sweetness and tartness of seasonal berries paired with smooth cream.

Ingredients

For the Vanilla Sponge Cake

  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 4 large eggs
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60g) unsalted butter, melted
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt

For the Whipped Cream Frosting

  • 2 cups (480ml) heavy whipping cream, chilled
  • 1/4 cup (30g) powdered sugar
  • 1 tsp vanilla extract

For the Berry Topping

  • 1 cup fresh strawberries, sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1/2 cup fresh blackberries

Instructions

  1. Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper for easy removal.
  2. Make the Sponge Batter: In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the eggs and granulated sugar with an electric mixer on high until the mixture is thick and pale, about 5 minutes. Gently fold in the dry ingredients alternately with warm milk and melted butter, mixing just until combined. Add vanilla extract and fold gently.
  3. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow layers to cool completely in the pans for 10 minutes, then turn out onto wire racks to cool fully.
  4. Prepare the Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract on medium-high speed until stiff peaks form. Keep the whipped cream refrigerated until ready to use.
  5. Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of whipped cream over the top. Arrange half of the mixed berries over the cream. Add the second cake layer on top, and spread the remaining whipped cream evenly across the top and sides.
  6. Decorate with Berries: Garnish the top of the cake with the remaining fresh berries in a decorative pattern. For best taste and texture, refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.

Notes

  • Use fresh, ripe berries for the best flavor and visual appeal.
  • You can substitute heavy cream with coconut cream for a dairy-free alternative, though texture and taste will vary.
  • If you prefer a sweeter frosting, increase the powdered sugar by 1-2 tablespoons.
  • This cake is best served on the day it is assembled but can be stored in the refrigerator for up to 2 days.
  • To avoid soggy layers, consider brushing the sponge with a simple syrup before frosting.

Find it online: https://cookedbylina.com/berries-and-cream-cake-recipe/