Berries and Cream Cake
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.
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.
Tried this recipe? Tag @dreamybaker on socialLeave a comment below!
