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!
Perfect summer time cake! I made this for my Father-in-Laws birthday and everyone loved it. It’s light and fresh tasting, without being overly sweet. It’s super delicious!
★★★★★
Delicious. This is a wonderfully light cake. The whipped cream and berries hit the spot on a hot summer day. Thank you for the fun baking challenge.
★★★★★
This is the perfect cake for a hot summer’s day – I went with your white cake, and decided to use blueberries and mangoes. It’s nice and light, unless you eat 5 slices in one sitting. I especially liked the touch of almond extract in the whipped cream. I’ve made whipped cream many times, but the almond brings it to a whole new level. Who knew?! …Sally, of course. Fantastic recipe!
★★★★★
I love how this cake is soft and fluffy. I love the combination of whipped cream with the vanilla cake and the berries.
★★★★★
If I’m entering into the baking challenge can I use Sally’s chocolate flavored cake for this recipe instead of the white cake shown above? Thanks!
Sure can, Lillian! Have fun!
This cake was simple to make and deliciously moist. I’m so glad I tried it, and I’ll definitely be making it again. Sally’s recipes never disappoint.
★★★★★
What a delightful dessert that’s just the essence of summer in a cake! I loved how easy and light it was! I made mine with basil-infused whipped cream, peaches and blueberries on top of the 6 in vanilla cake. I really liked how versatile the recipe is and can’t wait to try it again with almond extract in the cream. Easy, fool-proof recipe to be enjoyed all summer! Thanks for another stellar recipe Sally!
★★★★★
So delicious! Basically a trifle in cake form, but with a higher cake to cream ratio :-). The cake was lovely and vanilla-y. Perfect dessert for the summer.
★★★★★
This cake was amazing! So delicious! I also made the lemon curd to put between the layers. Was a huge hit. Definitely will be make this again!
★★★★★
Thank you so much for this recipe! This is the best white cake I have made, and I have tried many. So soft and delicious!
★★★★★
Yum! Very easy to make and reminded us of fruit pizza. Only wish I’d put more berries between the layers!
★★★★★
This recipe was amazing! I used Sally’s lemon cake recipe with the strawberries and cream. Everything was delicious, as usual! The almond extract was tasty in the whipped cream.
When I served this cake to my family, everyone asked for a second slice! I will definitely be making this again in the future, especially if I want to impress a crowd! It is so delicious.
★★★★★
I loved the recipe! It wasn’t super hard for a novice baker like me and I made in the shape of a heart for fun!
★★★★★
This my 1st baking challenge! Just took the cakes out of the oven & my teenage daughter says: “just smelling the cake is making me salivate!”
🙂
Will finish and send photo soon! 😉
★★★★★
Instead of the white cake, I made the lemon layer cake with the whipped cream. It tasted delicious, however it was a bit too dense. Either way my family all loved it! The pairing of lemons with fresh fruit was perfect!! This is my first time doing the baking challenge — SO FUN! Can’t wait for more 🙂
★★★★★
This is my first challenge although I have following your blog for a while. I was hesitant to try this at first but my husband really wanted a cake like this for his birthday and with multiple food allergies in our house, we never get a bakery cake. My kids were ecstatic and really enjoyed it. This recipe was so easy to follow and the cake came out perfect. I ended up with a two 9 inch layer cake and decided to make lemon frosting instead. It was light, airy and delicious. Thank you for sharing this recipe.
★★★★★
I love the simplicity of this, thank you so much for this.
★★★★★
This cake is so light and delicious, and the cream is perfect! I made Sally’s lemon curd with the leftover egg yolks and served it on the side – my husband isn’t a big lemon fan and even he enjoyed it! Thank you so much for another wonderful recipe!
★★★★★
I made 6” pistachio cake topped with whipped cream and strawberries. The whipped cream and strawberries make the cake a lighter dessert, but the cake is sweet enough to count as “real dessert.” I wasn’t convinced a cake without buttercream would be as good (I like my cakes sweet), but I’d definitely make this again. The pistachio cake is wonderful! I’ll have to add that in as a regular.
★★★★★
I hate to be “that guy” on a recipe..but I did make this with a chocolate cake recipe (husband request) I use often instead of the cake in the actual recipe. I also swirled strawberries in the whipped cream (like the blueberries in the vertical cake recipe) . however…for me it was more a guide to a cake style I hadn’t tried with it being naked…fresh fruit and I got 6 inch pans. I will try it as is written. However to me it was cool to put some skills I’ve gained from other recipes on this site to make a yummy new cake for my family. Thanks for the inspirations!!
★★★★★
This has become a go to recipe for me. It’s simple, it turns out great every time, and it looks gorgeous. I also love the freedom to change the berries based on what looks good at the market.
★★★★★
This is my first challenge, I was a little bit nervous after seeing pictures of everyone’s creations but boy oh boy am I glad I did it! We had a family dinner tonight and I decided at noon today I was going to make this for dessert and I am so glad I did. This cake was just perfect, it was light and delicious and I didn’t feel guilty about eating a second slice! This cake will definitely be made again, I got so many compliments on this and requests for the recipe.
Great job Sally, this is a spectacular cake!
★★★★★
Thank you for this recipe! My 2 year old absolutely loved it, he took a bite of the cake right after blowing the candle!
My friend and I were looking for a summer-y cake recipe and decided to give this one a shot. This was ABSOLUTELY fantastic — light, airy, sweet, and such a delight to make and decorate!
★★★★★
Simple, yet elegant.
I don’t often make white cake, but this was very good!
★★★★★
I made this cake over the weekend. It was so light and fluffy. The fresh berries and whipped creamed balanced the flavour so nicely. I love that it wasn’t overly sweet as well!
★★★★★
This is the perfect cake for summer birthdays! I made this for my mom’s birthday the other day and we absolutely loved it. It was fresh and decadent, and the berries were a twist from the usual fruit cakes we normally get from the Asian bakeries. I’ll be experimenting with making mini versions too – for my own snacking purposes. Thanks for the recipe!
WOW. This cake is delicious. My favorite cake I have made so far! It is easy to make, tastes light and fresh, and is SO beautiful! It was a major hit with my family!
★★★★★
My family and I absolutely LOVED this white cake recipe. My very picky daughter told me she wanted this exact cake for her birthday next year. That is high praise!
Another keeper. Thank you, Sally.
★★★★★