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
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. 🙂
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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. 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.
Keywords: naked cake, fresh berry cake, whipped cream
Like pound cake with fresh berries and cream, but much lighter!
I just made this recipe today, and it was soo much fun to make! I absolutely love baking and so when I found out about this challenge I was sooooo excited! I am not a huge fan of super sweet frosting, so the whipped cream with the berries made it perfect! My siblings and my parents were also very excited that I was making it! Thanks sooo much for the recipe!
Oh, and 5 stars! Great recipe!
★★★★★
This cake is really amazing! Thank you so much for sharing this recipe! My husband and I really loved it! He almost finish the whole cake in just one sitting! Your blog really helped me to made this delicious cake! Looking forward to more baking challenge! More power to you!
★★★★★
Such an easy recipe and delicious summer treat! I used chocolate cake, and made a mini version using my 3” pans. Simply perfect!
★★★★★
This was an incredible cake. The sponge is heavenly, the best white sponge I had. My husband kept asking for more and asking what is in it that the cake is so good. 🙂 Thank you for sharing this excellent recipe with us. I will continue to make this for many occasions.
★★★★★
I made this cake today and it came out fantastic. I’m so glad to have found your blog. With all your tips and simple instructions, I fell in love with baking all over again. My roomates all thank you too.
I only made one change kn the recipe, maple whipped cream. Maple syrup makes everything better.
★★★★★
This is now my ‘go-to’ summer cake. Unbelievable! I only had 9 inch pans; they worked fine. I over-whipped my heavy cream a little but it still held up! Absolutely delicious, Sally! You knocked it out of the park, again. 🙂
★★★★★
I made this cake this week and it was fantastic!!! I used two 9 inch pans and baked them at around 325 for 16ish minutes, one pan at a time (my oven is abnormally hot) and it turned out perfectly!! And being more of a cake person as opposed to frosting, this recipe was ideal for me because it wasn’t too sweet! Absolutely love it! Would make it again and would definitely recommend!
So yummy, light and refreshing. Perfect cake for summer time!
My boyfriend even commented on how it’s not overly sweet.
I made this with only two layers, because I only own two 8 in. cake pans, and it came out great still. It didn’t feel like there was too much cake vs. whipped cream.
I also made this using gluten free flour and 3/4 tsp of xanthan gum.
I look forward to more!
★★★★★
I made this for the 4th of July with a flag design on top with the berries! It was so good!!
★★★★★
This was such a fun cake to make! I chose to make the lemon cake version of this cake and instead of almond extract I used coconut extract in the whipped cream. It was so perfect and light and was wonderful for a hot summer day.
★★★★★
This cake is the delicious! The recipe is easy to follow and the end result was great. The cake, whipped cream and berries all pair wonderfully together, making a perfect summer dessert.
★★★★★
Thank you so much Sally for this amazing blog! I made the cake, and I absolutely loved it even though I accidentally left it in the oven a little too long. I love your blog and am always looking to see if you’ve posted something new. Thank you for the effort you put into the challenges to make this a place that pushes us to try new things. I’m sure you must be excited about a new little one joining the family and I wish all the best to you.
I made this cake for my SIL’s birthday yesterday. I followed the recipe exactly and added a little bit of whipped cream to the sides which made it look like your vanilla naked cake. My SIL loved the cake. It was light and fresh and with the whipped cream frosting, it was not overly sweet. Will definitely make it again!
★★★★★
Beautiful & delicious! Perfect summer cake and the red white & blue made it a great July 4th dessert. The white cake is so light and delicious. It’s not angel food but my husband said it tastes like angel food cake. The only downside is the whipped topping reduces quite a bit after only a couple of days so you may want to make extra to top the cake when serving a few days later. This cake would be best when it can be eaten the first day.
★★★★
I also made this for the 4th of July, but instead of eating it( I wanted too) I gave it away as a “Thank You” gift. I used my grandmother’s hot milk sponge cake. I can’t wait to make it again for myself!
★★★★★
Soooo YUMMY! I did only strawberries, because that’s all I had and I also added a bit of strawberry puree to the batter. Delicious!!
★★★★★
Delicious! My 14 year old says the recipe was very easy to follow. She took Sally’s tip by dusting the top with powdered sugar and it looked beautiful! She made it as written, with the vanilla cake. We brought it to a family dinner and it was a huge hit!
★★★★★
I’m usually a chocoholic so wasn’t sure how much I’d like this cake, but I loved it!! It’s light and easy to eat a lot of it. We halved the cake recipe and make 2 thin layers with plenty of berries and whipped cream. Highly recommend!
★★★★★
Hi Chay! Thank you so much. Mason jar parfaits/trifles would be great! You can cut these baked cake layers into cubes and layer them with the whipped cream and berries. The whipped cream is fine at room temperature for several hours.
Delicious! I used the lemon cake recipe and it was the perfect complement to the fresh berries and whipped cream. This is probably the best cake I’ve made yet.
This cake baked up beautifully. It was light and perfect for summer. It kept well in the fridge too. Gave me an excuse to use my frozen egg whites.
★★★★★
This was delicious! So light and refreshing. I made it for a family gathering and it was a huge hit. I used the lemon cake recipe you suggested and was so pleased with how easily it all came together and how smoothly it popped out of the cake pans with the parchment lining. This was a great confidence boost for baking layer cakes! Which is good, because after eating this cake, all 3 of my children are requesting layer cakes for their next birthdays! Thanks, Sally!
★★★★★
I made this yesterday…and it was the perfect way to end the Holiday weekend! This is my new go-to Summer sweet, thank you!
★★★★★
So yummy! The perfect 4th of July treat!
★★★★★
I shouldn’t be surprised, since all Sally’s recipes are super winners, but this was another slam dunk. I’m not usually one to miss a chance to slather buttercream on a cake, but this whipped topping made for a light and refreshing dessert that still satisfied my very very sweet tooth. It was a hit at the cookout I went to last weekend!
Thanks again for making me look like a great baker, Sally! 😀
★★★★★
I made this cake for the 4th of July and made it with red velvet cake since 4th of July is my niece’s birthday and red velvet is her favorite cake. It was absolutely delicious and a real crowd pleaser. The fresh cream is so light and with freshly picked berries made it the perfect summer treat. Definitely a recipe keeper. Thank you so much!!!
★★★★★
Another winner! Thanks Sally. A perfect challenge recipe for the middle of the summer – light, refreshing, tasty!
★★★★★
We loved this month’s challenge! We substituted your cream cheese frosting recipe for the whipped cream….YUM!!!
I’m usually lazy when it comes to making cakes and like to cheat with quick box mixes, but this recipe was absolutely worth the effort! Easy to follow and tasted delicious, and came out looking pretty as well! This was a hit with my family! I will definitely be saving this recipe to make it again
★★★★★
First time making a layered cake and it came out perfect! My whole family loved this festive cake! We’ve had it for dessert, breakfast, and a mid-day treat. Thank you for sharing your recipes with us—you’ve certainly brightened our quarantine!
★★★★★