This Berries and Cream Cake features two soft, fluffy layers of moist vanilla cake filled with freshly whipped cream and sweet, juicy berries. Light, elegant, and easy to assemble, it tastes just like a classic berry shortcake—only in beautiful layer cake form! Perfect for spring and summer celebrations.
Say hello to your new favorite summer dessert! This Berries and Cream Cake is light, fluffy, and bursting with fresh berries and whipped cream in every bite. It has two soft vanilla sponge layers, a generous fresh whipped cream and plenty of juicy berries for the perfect balance of sweet, creamy, and fruity. Whether you’re baking for a summer celebration, spring brunch, or a birthday, this cake is as stunning as it is delicious—and surprisingly easy to make!
For more layered cakes try my chocolate raspberry layer cake, strawberries and cream cake or dark chocolate berry cake.
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Why You’ll Love This Recipe
- Fresh and fruity – Made with fresh berries and lightly sweetened whipped cream.
- Perfect texture – Soft, airy vanilla cake layers with creamy, cloud-like filling.
- Customizable – Use your favorite combination of fresh strawberries, raspberries, blueberries, or blackberries.
- Easy to Assemble: While it looks impressive, the assembly is surprisingly straightforward.
- Customizable with Your Favorite Berries: Use a mix of strawberries, blueberries, raspberries, blackberries, or any combination you love!
- Perfect for Any Occasion: From casual picnics to special occasions, this cake is always a crowd-pleaser.
- Ideal for warm-weather celebrations – Light, refreshing, and perfect for spring and summer.
Ingredient Notes
For the Cake:
- Cake flour – Cake flour has less protein and gluten than all purpose flour, giving the cake layers the softest crumb. Measure correctly to avoid dense cakes. You can also use all purpose flour in case cake flour is not available.
- Baking powder – Helps the cupcakes rise for a soft, fluffy texture.
- Butter – Adds rich flavor and moisture. Use unsalted, softened to room temperature.
- White Sugar – Sweetens the cake and helps with tenderness.
- Large Eggs – Add structure and moisture. Use room temperature for best results.
- Buttermilk- This adds additional tang and helps to tenderize the gluten, giving the cake a softer texture. To make your own buttermilk you can simple add 1 teaspoon white vinegar or lemon juice to 1 cup of whole milk and let that stand for 5-10 minutes. Plain greek yogurt or sour cream can also be used.
- Vanilla Bean Paste – For the most concentrated vanilla flavor I like using vanilla bean paste.You can also use high-quality pure vanilla extract in case paste is not available.
For the Whipped Cream Filling:
- Heavy whipping cream – Helps achieve a smooth, spreadable texture.Make sure to use whipping cream with at least 35% fat.
- Powdered or confectioners’ sugar – Lightly sweetens the cream without making it gritty. Make sure its sifted to avoid any lumps in the frosting.
- Cream Cheese – Helps stabilizes the whipped cream frosting. Make sure to use full fat Philadelphia style cream cheese.
- Vanilla extract – Adds a soft, sweet note to the cream.
For the Berries:
- Fresh berries – A mix of strawberries, raspberries, blueberries, and/or blackberries.
- White sugar – Brightens and balances tart berries.
- Lemon Juice – Fresh lemon juice helps to balance the sweetness of the berries.
Step-by-Step Instructions
Here is how to make this berries and cream cake. You can use a stand mixer fitted with a paddle attachment or a large mixing bowl with an electric hand mixer.
Make the Vanilla sponge cake layers :
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Step 1: Mix Dry Ingredients. In a medium bowl, whisk together cake flour, baking powder, and salt.
Step 2: Combine Wet Ingredients. In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer, beat together sugar on medium speed for 3-4 minutes until smooth making sure to scrape the sides of the bowl.
Step 3: Add the eggs and vanilla. Add the eggs and vanilla bean paste and beat on medium-high speed for 3-4 minutes.
Step 4: Mix the Batter. With the mixer on low speed gradually add the flour mixture to the wet ingredients along with the buttermilk, stirring gently until just combined. Do not over mix.
Step 5: Bake. Divide the cake batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Berries:
Step 1 : Wash and dry your chosen berries. Slice strawberries if using. In a small bowl toss the berries with lemon juice and sugar. Set aside.
Whip the Cream:
Step 1: Beat Cream cheese and sugar. In a large bowl, using a hand whisk or electric mixer on high speed, beat the cream cheese and sifted powdered sugar on medium speed for 1-2 minutes until the cream cheese has loosened and lump free.
Step 2: Add heavy cream and vanilla. Whip the cold heavy cream and vanilla extract on high speed until stiff peaks form.
Assemble the Cake:
- Place first cake layer on a serving plate. Spread with half the whipped cream and scatter with half the berries.
- Add the second layer. Top with the remaining whipped cream and berries.
- Optional: Dust with powdered sugar or garnish with mint leaves.
Tips & Tricks
- Use cold cream – Cold heavy cream whips best and holds its shape.
- Use a kitchen scale. I always recommend using a food scale for accuracy. If you don’t have one, always spoon-measure your flour. Fluff up the flour first before spooning it into your measuring cup- don’t pack it in!
- Whipped Cream – Don’t overmix your cream. Stop when the mixture is thick and stiff peaks form when you turn the mixer off and lift it out of the bowl.
- Level your cake layers – For a neater look, trim domed tops before stacking.
- Add berries just before serving – To keep them fresh and prevent bleeding.
- Chill the cake before slicing – This helps the layers set and makes clean cuts easier.
FAQs
Fresh berries work best, but if using frozen, thaw and pat dry thoroughly to avoid excess moisture.
Yes! Bake the cake layers a day in advance and store them wrapped at room temperature. Assemble the cake the day you plan to serve it.
You can swap the whipped cream for vanilla buttercream or a light cream cheese frosting if preferred.
Use cold tools, don’t overwhip, and assemble just before serving or refrigerate immediately after assembly.
Storage & Freezing
Storage:
Store the assembled berries and cream cake in an airtight container the refrigerator for up to 4 days. For best results take the cake out of the fridge and let it sit at room temperature for 30 minutes before serving.
Freezing:
Freeze the unfilled cake layers wrapped tightly in plastic wrap for up to 2 months. Thaw overnight in the fridge. Avoid freezing the whipped cream or assembled cake, as the texture will change.
More Summer Recipes You Will Love
Recipe
Berries and Cream Cake
Equipment
- 2 8 Inch round cake pans
- Stand Mixer
Ingredients
For the vanilla cake layers:
- 1 ½ cups cake flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup granulated sugar
- ½ cup unsalted butter at room temperature
- 2 eggs at room temperature
- ½ cup buttermilk at room temperature
- 2 teaspoon vanilla bean paste or 1 tablespoon vanilla extract
For the Whipped cream
- ¼ cup full-fat cream cheese softened to room temperature
- 1 ¼ cup heavy whipping cream cold
- ½ cup confectioners’ sugar sifted
- 1 teaspoon pure vanilla extract
For the berries
- 1 ½ cups fresh mixed berries
- ¼ cup granulated white sugar
- 1 teaspoon lemon juice
Instructions
For the berries:
- Wash and dry your chosen berries. Slice strawberries if using. In a small bowl toss the berries with lemon juice and sugar. Set aside.
For the cake layers:
- Preheat oven to 350F/180C. Grease and line with parchment two 8 inch round cake pans.
- In a small bowl stir the cake flour, baking soda, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer, beat together butter and sugar on medium speed for 3-4 minutes until smooth making sure to scrape the sides of the bowl.
- Add the eggs and vanilla bean paste and beat on medium-high speed for 2-3 minutes until light and fluffy.
- With the mixer on low speed gradually add the flour mixture to the wet ingredients along with the buttermilk, stirring gently until just combined. Do not over mix.
- Divide the cake batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, take them out of the pans and place them on a wire rack to cool completely.
For the whipped cream frosting:
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and confectioners’ sugar on high speed for 2-3 mins.
- Add the heavy cream and vanilla extract and beat on low speed for 30 seconds, then switch to high speed and beat for 5-6 minutes or until stiff peaks form.
- Keep the prepared frosting in the refrigerator until ready to use.
To assemble:
- Place 1 cake layer on a cake stand or serving plate. Using an offset spatula, evenly cover the top with whipped cream and fresh cut berries.
- Top with the second cake layer. Frost the top of the cake with the whipped cream frosting using an offset spatula. Top with the remaining berries.
Notes
- Use room temperature ingredients: For best results, make sure your eggs, butter, and buttermilk are at room temperature. This helps the batter mix evenly and results in a lighter cake.
- Don’t overwhip the cream: Whip the cream just until soft peaks form to keep it smooth and spreadable. Overwhipping can cause it to turn grainy or curdle.
- Prep the berries ahead: Wash and dry the berries thoroughly before layering to prevent excess moisture from soaking into the cake.
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