There is something truly magical about a Cream Cake with Fresh Berries and Whipped Cream Recipe that feels like sunshine on a plate. Light, fluffy layers of cake are perfectly balanced with luscious whipped cream and the sweet, tangy burst of fresh berries. Every bite is a celebration of texture and flavor, making it one of those desserts you’ll find yourself coming back to again and again. Whether it’s a special occasion or just a Sunday treat, this cream cake is guaranteed to bring smiles and happiness to your table.
Ingredients You’ll Need
Ingredients You’ll Need
Getting the ingredients just right is key to creating this delightful dessert. Each component works hand in hand to build layers of flavor, ensuring your cake is moist, airy, and beautifully balanced.
- Cake flour (2 and 1/2 cups / 285g): Provides a tender crumb without too much gluten for that soft cake texture.
- Baking powder (2 teaspoons): Helps your cake rise beautifully and stay fluffy.
- Baking soda (1/2 teaspoon): Works alongside baking powder to give an even crumb.
- Salt (1 teaspoon): Enhances the sweetness and balances the flavors.
- Unsalted butter (3/4 cup / 170g, softened): Adds richness and helps create a creamy batter.
- Granulated sugar (1 and 3/4 cups / 350g): Sweetens and aids in the cake’s tender structure.
- Egg whites (5 large, room temperature): Whisked to add lift and lightness without heaviness.
- Sour cream (1/2 cup / 120g, room temperature): Keeps the cake moist and yields a subtle tang.
- Pure vanilla extract (1 tablespoon): The secret ingredient that deepens the cake’s aroma and flavor.
- Whole milk (1 cup / 240ml, room temperature): Adds moisture and helps create a smooth batter.
- Heavy cream (2 cups / 480ml, cold): Whipped to fluffy perfection, it’s the crown jewel of the topping.
- Confectioners’ sugar (1/3 cup / 40g): Sweetens the whipped cream gently without graininess.
- Pure vanilla extract (1 teaspoon): Enhances the whipped cream’s flavor beautifully.
- Almond extract (1/2 teaspoon, optional): Adds a lovely, subtle nutty note to the cream.
- Fresh mixed berries (2 cups / 280-300g): A colorful burst of freshness that makes this cake truly special.
- Optional dusting of confectioners’ sugar and/or fresh florals: For that elegant, finishing touch.
How to Make Cream Cake with Fresh Berries and Whipped Cream Recipe
Step 1: Prepare Your Cake Pans and Oven
Start by preheating your oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans, line them with parchment paper rounds, and grease the parchment as well. This step is a game changer because parchment paper ensures that the cakes release cleanly without any tears, helping them maintain their perfect shape.
Step 2: Combine Dry Ingredients
Whisk together cake flour, baking powder, baking soda, and salt in a bowl. Setting these aside ensures they’re evenly distributed when added to the batter, giving your cake a consistent texture throughout.
Step 3: Cream Butter and Sugar
Using a handheld or stand mixer fitted with a whisk attachment, beat the softened butter on high speed until smooth and creamy, about a minute. Then add the granulated sugar and continue beating for another two minutes until the mixture looks light, fluffy, and beautifully combined. This creaminess is the foundation for a tender crumb.
Step 4: Add Egg Whites, Sour Cream, and Vanilla
Scrape down the bowl, then add the egg whites, beating on high speed for about two minutes until fully integrated and slightly fluffy. Next, beat in the sour cream and vanilla extract. These ingredients add moisture and depth, guaranteeing a cake that’s both rich and tender.
Step 5: Incorporate Dry Ingredients and Milk
Turn your mixer to low speed and add the dry ingredients gradually, mixing just until combined. Slowly pour in the milk, continuing to mix gently to avoid overmixing. If needed, whisk by hand to ensure no lumps remain. The batter should be slightly thick—perfect for a moist and sturdy cake.
Step 6: Bake the Cake Layers
Divide the batter evenly between the prepared pans. Bake for 22 to 24 minutes or until a toothpick inserted into the center comes out clean. Once out of the oven, let the cakes cool completely in the pans on a wire rack. Cooling thoroughly is essential before assembling so the whipped cream doesn’t melt.
Step 7: Whip the Cream
While the cake cools, whip the cold heavy cream with confectioners’ sugar, vanilla extract, and optional almond extract on medium-high speed until medium peaks form. This creates a whipped cream that is stable enough for decorating yet still light and airy, the perfect counterpart to the soft cake layers.
Step 8: Assemble Your Cream Cake with Fresh Berries and Whipped Cream Recipe
If your cake layers have domed tops, level them with a serrated knife for even stacking. Place one layer on your serving plate and spread a heaping cup of whipped cream over the top. Arrange a layer of fresh mixed berries, repeat for the second layer, and finish with the final cake layer, topping it generously with the remaining whipped cream. Garnish with fresh berries and an optional dusting of confectioners’ sugar or fresh flowers for a show-stopping presentation.
Step 9: Chill Before Serving
Allow your cake to chill uncovered in the refrigerator for at least two hours or up to a day. This chilling time allows the whipped cream to set perfectly, making slicing neat and keeping every bite deliciously intact.
How to Serve Cream Cake with Fresh Berries and Whipped Cream Recipe
Garnishes
A light dusting of confectioners’ sugar over the berries adds a touch of elegance, while a few edible fresh flowers can transform your simple cream cake into a centerpiece deserving of any celebration. These small touches elevate the entire experience.
Side Dishes
This cream cake pairs wonderfully with a hot cup of freshly brewed coffee or a delicate herbal tea, creating a balanced contrast of warmth and creaminess. For a more festive touch, a glass of sparkling rosé or chilled Moscato will complement the berries beautifully.
Creative Ways to Present
Thinking beyond the traditional layered cake? Try serving individual portions of this cream cake in clear dessert glasses by layering cake crumbs, whipped cream, and berries—perfect for a casual gathering. Alternatively, use the whipped cream and berries to top cupcakes or trifles for delightful variations.
Make Ahead and Storage
Storing Leftovers
Cover your leftover cake tightly with plastic wrap or place it in a cake carrier and refrigerate. It will keep fresh and delicious for up to five days. The whipped cream may become slightly denser, but the flavors develop beautifully with time.
Freezing
This cake is best enjoyed fresh, but you can freeze the cake layers (without whipped cream and berries) wrapped tightly in plastic wrap and foil for up to two months. Thaw completely before assembling for the best texture and flavor. Avoid freezing the fully assembled cake as the berries can release watery juices.
Reheating
Since this is a cream-based cake, reheating is not recommended. Serve chilled or at room temperature for the perfect bite. If you want to warm elements, consider heating a berry compote on the side instead.
FAQs
Can I use frozen berries instead of fresh?
Frozen berries can work, but they tend to release more juices and can make the cake soggy if added too early. If using frozen, thaw them completely and pat dry before layering with whipped cream.
How do I prevent the whipped cream from becoming watery?
Use cold heavy cream and whip just to medium peaks, not stiff peaks. Chill your bowl and beaters beforehand, and try to assemble the cake close to serving time for best results.
Can I substitute sour cream with something else?
Yes! You can substitute sour cream with Greek yogurt or buttermilk. Each adds moisture and a slight tang, enhancing the cake’s flavor and texture.
How long does it take to assemble the cake?
Once your cake layers are cooled and whipped cream is ready, assembly usually takes about 15 to 20 minutes depending on your pace. Taking your time here ensures a neat, beautiful finish.
Can I make this cake gluten-free?
Absolutely! Use a gluten-free cake flour blend in place of regular cake flour, making sure it includes xanthan gum for structure. Baking times may vary slightly, so keep an eye on your layers as they bake.
Final Thoughts
This Cream Cake with Fresh Berries and Whipped Cream Recipe is one of those desserts that fills the room with joy even before the first bite. Its balance of airy cake, velvety cream, and vibrant berries makes it a crowd-pleaser for every occasion. I wholeheartedly encourage you to give this recipe a try—once you taste it, it will surely become your go-to cake when you want to impress or simply treat yourself to something truly special.
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Cream Cake with Fresh Berries and Whipped Cream Recipe
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A light and fluffy cream cake featuring tender layers of vanilla cake filled and topped with rich whipped cream and fresh mixed berries. Perfectly balanced with sour cream in the batter for moisture and a hint of tang, this elegant dessert is ideal for special occasions or anytime you want a showstopping cake that’s not too heavy.
Ingredients
Cake
- 2 and 1/2 cups (285g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (350g) granulated sugar
- 5 large egg whites, at room temperature
- 1/2 cup (120g) sour cream, at room temperature
- 1 Tablespoon pure vanilla extract
- 1 cup (240ml) whole milk, at room temperature
Whipped Cream
- 2 cups (480ml) cold heavy cream or heavy whipping cream
- 1/3 cup (5 Tablespoons; 40g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
Assembly and Garnish
- 2 cups (280-300g) fresh mixed berries
- Optional: dusting of confectioners’ sugar and/or fresh florals for garnish
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans and line the bottoms with parchment paper rounds, then grease the parchment paper as well to ensure easy cake release.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Using a handheld or stand mixer with a whisk attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high for 2 minutes until well combined and fluffy. Scrape down the sides and bottom of the bowl as needed.
- Add Egg Whites and Flavorings: Add the egg whites to the butter-sugar mixture and beat on high speed until combined, about 2 minutes. Beat in the sour cream and vanilla extract, scraping the bowl as necessary.
- Combine Dry and Wet Ingredients: With the mixer on low speed, add the dry ingredients slowly until just incorporated. Continue to mix on low while slowly pouring in the whole milk until the batter is smooth but do not overmix. Whisk by hand if needed to remove any lumps. The batter will be slightly thick.
- Bake the Cake: Divide the batter evenly among the prepared pans. Bake for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes completely in the pans set on a wire rack before assembling.
- Make the Whipped Cream: Using a hand or stand mixer fitted with a whisk attachment, whip the cold heavy cream, confectioners’ sugar, vanilla, and almond extract on medium-high speed until medium peaks form, about 3-4 minutes. Use immediately or cover tightly and chill up to 24 hours.
- Level the Cakes: If the cooled cake layers have domed tops, use a sharp serrated knife to slice a thin layer off the top to create a flat surface for stacking.
- Assemble the Cake: Place one cake layer onto your cake stand or serving plate. Spread a heaping cup of whipped cream evenly over the top, then arrange a single layer of mixed berries. Repeat with the second cake layer, whipped cream, and berries. Top with the third cake layer and spread the remaining whipped cream over the top. Garnish with fresh berries and optionally dust with confectioners’ sugar and decorate with fresh florals.
- Chill Before Serving: Chill the assembled cake, uncovered, for at least 2 hours and up to one day in the refrigerator to allow the whipped cream to thicken for cleaner slicing. For longer chilling, cover the cake carefully with plastic wrap or use a cake carrier.
- Store Leftovers: Cover leftover cake tightly and refrigerate for up to 5 days. Use a sharp knife for slicing and cut slowly for neat pieces.
Notes
- Use room temperature ingredients to ensure smooth batter and proper mixing.
- Parchment paper lining helps cakes release easily from pans without sticking.
- Do not overmix the batter once adding dry ingredients and milk to prevent tough cake.
- Medium peaks for whipped cream are ideal for decorating—stiff enough to hold shape but still soft.
- Leveling the cake layers ensures stable stacking and even layers.
- Chilling the cake helps set the whipped cream and makes slicing neater.
- If keeping the assembled cake refrigerated for longer than 2 hours, berries may release juices, so consume within 1 day for best presentation.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
