Using any soft/light cake recipe of your choice, you can create a delicious fresh berry cream cake. I recommend using my white cake recipe below or you could even try chocolate, pistachio, or a 6-inch cake instead. This minimally decorated naked-style cake is layered between fresh and fluffy whipped cream and piled high with juicy berries.
Channeling strawberry shortcake cake with this one!
Tell Me About This Fresh Berry Cream Cake
Using practically any soft/light cake recipe of your choice, you can create a naked-style cake with three lovely layers of whipped cream and fresh berries. If decorating layer cakes makes you nervous, this cake is FOR YOU; no complicated decorating involved!
I chose my vanilla flavored white cake because it’s ultra soft and sponge-like, which pairs beautifully with light whipped cream and summer berries. Heavier cakes would make this difficult to cut and serve. I have a list of other cake flavors you can use below.
This cake is:
- Towering tall with whipped cream and berries
- Light, fresh, and naked-style
- Very easy to decorate—less is more!
- Celebrating the season’s fresh flavors
- Like a fruit pizza in cake form
- Adaptable to many cake flavors
One reader, Kelley, commented: “This cake was the star of the show for my mother’s birthday party! Not only was it beautiful AND delicious, it was the easiest decoration I’ve ever done. Sally’s whipped cream made a perfect filling between light, fluffy white cake layers. Chilling for a few hours before serving was a great tip—we had no issues with layers shifting or cream squeezing out while slicing. Thanks for such a wonderful recipe! ★★★★★“
What a beautiful choice for Memorial Day recipes or 4th of July desserts!
Use Any Cake You Love
Let’s talk cake flavors. As I mentioned above, I use my white cake recipe. I divide the batter between 3 round cake pans. I used 8-inch cake pans for the pictured cake. Three 9-inch pans work too, but the cake layers will be pretty thin. I love using this white cake recipe because it’s soft, moist, and doesn’t overpower the delicate whipped cream or fresh berries. It’s made with cake flour, egg whites, and sour cream to guarantee the softest crumb. Highly recommended! If white cake isn’t your ideal choice, I have a few other flavor ideas. Most are actually adapted from my white cake recipe:
- Pistachio Cake
- Coconut Cake
- Lemon Cake
- Chocolate Cake (spongey and delicious!)
You Could Also Make a 6-Inch Cake
Don’t want to make such a large cake? You can use this exact decorating technique on a 6-inch cake. I have plenty of 6 inch cake flavor ideas in my 6-Inch Cake recipes post. (Use my vanilla cupcakes batter or any cupcake batter!) Simply halve the amount of whipped cream and berries.
Prepare the Cake Pans
No matter which size round cake pans you use, I always recommend lining them with parchment paper rounds. Cakes release seamlessly from the pans this way:
- Make a parchment paper round. Trace the bottom of the cake pans on a large piece of parchment paper. Cut out the parchment circles.
- Very lightly grease the baking pans.
- Place the parchment round inside.
- Grease the parchment round too. Using butter or nonstick spray, I grease the pan AND the parchment. This promises an ultra non-stick environment for your cake. Never any sticking.
If it’s helpful, see this parchment paper rounds for cakes video & post.
Garnishes for Fresh Berry Cream Cake
- Whipped Cream: I recommend the whipped cream recipe below, which yields plenty for a 3 layer 8- or 9-inch cake. (See recipe note about a 6-inch cake.) It’s a slightly scaled up version of my vanilla whipped cream. I add a little almond extract for extra flavor like I do in my berry icebox cake, but that’s optional. You know what would be equally tasty? The mocha whipped cream from my flourless chocolate cake—double that whipped cream to ensure you have enough for a 3 layer 8- or 9-inch cake. Interested in chocolate whipped cream? Add 3 Tablespoons of unsweetened cocoa powder and 1 extra Tablespoon of confectioners’ sugar to the recipe below. You could also flavor the whipped cream with various extracts such as lemon extract, orange extract, coconut extract, etc. Leave out the almond extract, replace with 1/2 teaspoon of your desired flavor, taste the finished whipped cream, then fold in more extract if desired.
- Fresh Berries: Layer fresh berries into the cake on top of the layers of whipped cream. You can use blueberries, strawberries, blackberries, raspberries, or even fresh sliced cherries.
- Florals: Use edible flowers or flowers that haven’t been sprayed with pesticides. Avoid strong-smelling flowers as the smell may linger on the cake. The pictured white flowers here are called kalanchoe flowers.
3 Final Success Tips
- Level your cakes. Level off the top of each cake layer so both sides are flat. This is important because flat and even layers add stability to your finished cake. You can use a cake leveler or large serrated knife. I always use a serrated knife.
- Keep it simple. Make it easy on yourself! I’ve seen many naked cake recipes that call for a soak in simple syrup to prevent it from drying out. You can absolutely take this route, but I don’t find it necessary if your cake is moist to begin with (like the white cake below or any others listed above).
- The refrigerator is your friend. Chill this assembled cake in the refrigerator for at least 2 hours before slicing and serving. Why? This stabilizes all of your hard work! It helps the whipped cream adhere to the cake layers and ensures a neater slice.
See Your Fresh Berry Cakes!
Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂
Print
Fresh Berry Cream Cake
- Prep Time: 45 minutes
- Cook Time: 22 minutes
- Total Time: 5 hours, 30 minutes (includes cooling and chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This minimally decorated naked-style cake is layered between fresh and fluffy whipped cream and piled high with juicy berries.
Ingredients
- 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 (yes, Tbsp!)
- 1 cup (240ml) whole milk, at room temperature*
Whipped Cream & Berries
- 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)
- 2 cups (280-300g) fresh mixed berries
- optional: dusting of confectioners’ sugar and/or fresh florals
Instructions
- Make the cake: Preheat the oven to 350°F (177°C). 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. (If it’s helpful, see this parchment paper rounds for cakes video & post.) I recommend using nonstick spray for greasing. I also recommend 8 inch cake pans as the 9 inch cakes will be pretty thin.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites. Beat on high speed until combined, about 2 minutes. 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. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pans. Bake for around 22-24 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.
- Make the whipped cream: 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 until medium peaks form, about 3-4 minutes. 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.
- Assemble cake: 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.) Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly spread 1 heaping cup of whipped cream on top. I always use an icing spatula to spread. 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, if desired, and/or garnish with fresh florals.
- 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, you can carefully cover it with plastic wrap or use a cake carrier for storing in the refrigerator (what I always store my cakes in!). *Note that the berries could begin to release their juices if kept in the refrigerator for longer than 2 hours. For cutting, I recommend using your sharpest knife and cutting slowly.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Prepare cake through step 4. Wrap the individual baked and cooled cake layers tightly and keep at room temperature for 1 day or freeze up to 3 months. Bring to room temperature (if frozen) then continue with step 5. See How to Freeze Cakes if desired. Whipped cream can also be made 1 day ahead of time. Cover tightly and refrigerate overnight. If it’s too stiff after refrigerating, stir in 1 extra Tablespoon of heavy cream or even milk to help thin out. I don’t recommend freezing the assembled cake as the whipped cream and berries won’t thaw very nicely. However, you can wrap and freeze leftover individual slices for up to 3 months. Thaw in the refrigerator, then bring to room temperature before enjoying.
- Special Tools (affiliate links): 8-inch Round Cake Pans or 9-inch Round Cake Pans | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack | Cake Turntable | Icing Spatula | Cake Carrier (for storage)
- Leftover Egg Yolks: Make some lemon curd! You can add thin layers of it between the cake layers on top of the whipped cream and under the berries. Here are other recipes where you can use leftover egg yolks.
- Whole milk and sour cream are strongly recommended for the best taste and texture. A full fat plain yogurt would work instead, though the cake may not be as light. Same goes with a lower fat milk.
- Other Flavor Cakes: See above for alternative flavor ideas. Each cake listed yields a 3 layer 9-inch cake. If you want a 3 layer 8-inch cake instead, add about 2 minutes of bake time to its recipe. If using chocolate cake, see those recipe notes about turning into a 3 layer cake.
- 2 Layer Cake: I highly recommend sticking to a 3 layer cake for this look. A 2 layer cake would be pretty short. If desired, though, use this white cake recipe (which is 2 layers) or turn any 3 layer cakes listed above into a 2 layer 9-inch cakes by extending the bake time. Use a toothpick to test for doneness. Halving the whipped cream should leave you with plenty for a 2 layer cake. Use a heaping 1 cup of fresh berries.
- 6 Inch Cake: You can use this exact decorating technique on a smaller 6-inch cake. I have plenty of 6-inch cake flavor ideas in my 6-Inch Cake recipes post. Halve the ingredients in the whipped cream recipe and use only about 1 cup of berries.
Like pound cake with fresh berries and cream, but much lighter!
Reader Comments and Reviews
Added the zest and juice from 1 lime to the fresh cream after getting medium peaks and then zested more on top for color- it was wonderful!!!!
im making this with a lemon cake. Is there a way to make this taste lemony or would that be gross?
A lemon cake would be lovely here, Mary!
Made this with sprinkles and 4 types of fresh berries, plus decorations, for my daughter’s birthday (she’s all about berries right now). Came out perfect in terms of texture and taste, no issues whatsoever.
Would this work with other fruit, and if so, which autumnal ones would work? My daughter has asked for a ‘fruit and vanilla’ cake for her 7th birthday and I’d like to use this base but customise it to her late October birthday when I don’t think berries will be very tasty!
Hi Leia, fall fruits like apples, pears, and cranberries may not be the best option for this cake, since they are harder and won’t be as easy to slice through as the berries—but you can certainly try it if you wish. Otherwise, here are some of our favorite fall cakes to make!
Hi. I don’t have sourcream. What can I do?
Hi Fatiha, you could substitute plain yogurt for the sour cream. Hope you love this cake!
Love the cake. How do I make this cake gluten free “Fresh Berry Cream Cake”
Hi Jean, we haven’t tested this recipe with gluten free flour, but let us know if you give it a try.
This was amazing. I made it for a friends birthday and she said it was the best she ever had. I really liked the almond extract in the whipped cream and the sour cream made the cake extra moist!
Hi, making this in the UK. What’s the difference between baking powder and baking soda?
Hi Kelly, here’s everything you need to know about the difference between baking powder and baking soda. Hope this helps!
Hi! I am preparing to make this cake for my moms birthday later this week and during my initial test run, my cake edges stayed a similar shade of yellow to the rest of the cake and did not reach the darker brown I see in the recipe pictures. I covered my aluminum pans in butter and then with parchment paper before pouring in batter. Any insight as to what went wrong and how I can achieve brown edges?
Hi Elle, happy to help! The parchment just goes on the very bottom of the cake, did you line the whole pan? All ovens bake a little differently, your cakes may be a little more or less brown, but as long as its cooked through well, there’s no problem!
Hi! Can I make this cake with American buttercream instead of whipping cream?
Sure can!
Not sure if this has been asked before. Combining the information from this ‘fresh berry cream cake’ post, ‘6 inch cake’ post and ‘super moist chocolate cupcake’ post, if I’m looking to try make a 6 inch chocolate cake layered with fresh berry cream, it will be OK to use all purpose flour instead of cake flour? (There’s no cake flour in the UK so will have to mix in cornstarch as per your cake flour post). Thank you!
Hi KY, if you are using the chocolate batter from the cupcakes, use all-purpose flour.
Got it! Thanks for clarifying! 🙂
This cake recipe is outstanding! It tastes better than Publix’s Chantilly Cake. Thank you for the recipe!
Hello, I wanted to check what percentage of sour cream to use. I have two options: one with 20% fat, which is very thick like a brick, and another with 15% fat, which is much lighter.
Hi Ana! Usually I would say the higher fat would be better, but “like a brick” sounds a little too thick. I would use the 15% fat!
This recipe sounds delicious and I want to give it a try for my daughter’s 1st birthday, but I want to use a number shaped pan +similar size to a 9×13). Would it be better to still make it a layer at a time or would it work to bake it as a single cake and then cut it into the layers? Thanks for your time
Hi Emily! We recommend baking separate layers.
I was planning to use your Zebra cake recipe for this – a friend asked for marble cake with chantilly frosting for her shower and I think this would be a good way to make that happen. Wanted to see if you think that cake will be a light enough for this recipe?
Should be great, Kristin!
Do you think 4 layers would be stable? Would I have to secure them with sticks?
Hi AM, it may be a little less stable, dowels would certainly help!
Hello! How can I make the whipped cream sweeter?
Thank you!
Hi Anna, we would caution against adding much more sugar to the whipped cream, as the texture will change. However, you might like using this whipped frosting recipe instead. It would be great here and is a bit more like a sweeter traditional frosting.
Thank you for the recipe! You’ve never steered me wrong!
Is there any reason why you wouldn’t recommend stabilizing the whipped cream with a little gelatin in order to keep it fluffy for longer?
You certainly could, Nat!
Great, thanks!
If baking it in batches (only have 2 8’ pans) how do you ensure the batter won’t deflate while sitting in the counter? Do you wait until the cake is fully cooled to take it out of the pan or can it cool a bit then finish cooling on the rack in order to get the pan free for the third layer?
This has become a family heirloom recipe. The only birthday cake my children have! Thank you.
Cake did not rise very well… I wonder if the baking powder and soda quantities are correct
Hi Jay, the quantities are correct. We would try again with fresh baking soda and powder, they can lose strength fairly quickly, which would lead to less rise!
My cake turned out hard. I refrigerated it for half a day and then proceeded to frost the layers with the whipped cream.
Hi Steffi, storing cakes in the fridge before assembling will dry them out. Cake layers can be made up to 1 day in advance and stored at room temperature.
I did this as a 2-layer cake and added a layer of strawberry jam under each layer of whipped cream. It came out so good!
Delicious cake! I made this lovely cake for a best friend’s birthday. Everyone loved it. I love fresh cream & berries so this was a perfect cake. Will definitely keep this recipe in favorites.
I made double the filling cream and put the extra in a pretty crystal dish so guests could add on the their slice- there was nothing left of care or sure of cream
This is literally THE BEST cake!! I just used strawberries and macerated them so it was like a giant strawberry shortcake. My kids DEVOURED it and I have been asked to make it several different people after they saw a photo.
Thank you for this recipe! Your website is my “Go To” for all things baking!
Will this whipped cream hold up to ice a whole cake? I’m hoping to make something very similar, but with chocolate cake and icing all around it (+ the fresh berries). But not sure what the appropriate icing would be for that.
Hi Angela! We would recommend this whipped frosting instead, it’s more stable for frosting a cake.