Fresh Berry Cream Cake

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.

fresh berry and whipped cream cake

Channeling my 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
  • Adaptable to many cake flavors

fresh berry and whipped cream cake

fresh berry and whipped cream cake

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:

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 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:

  1. Make a parchment paper round. Trace the bottom of the cake pans on a large piece of parchment paper. Cut out the parchment circles.
  2. Very lightly grease the baking pans.
  3. Place the parchment round inside.
  4. 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.

3 lined round cake pans

3 cake pans with cake batter

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, 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

  1. 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.
  2. 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).
  3. 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.

whipped cream in bowl and on whisk attachment

decorating a fresh berry cake

top of fresh berry whipped cream cake

Video Tutorial: Decorating the Cake

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fresh berry and whipped cream cake

Fresh Berry Cream Cake

  • Author: Sally
  • 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


This minimally decorated naked-style cake is layered between fresh and fluffy whipped cream and piled high with juicy berries.


  • 2 and 1/2 cups (263gsifted cake flour* (spoon & leveled – sift before measuring)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (1.5 sticks; 170gunsalted butter, softened to room temperature
  • 1 and 3/4 cups (350ggranulated sugar
  • 5 large egg whites, at room temperature
  • 1/2 cup (120gsour 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 fresh berries (any berry or mix of berries)
  • optional: dusting of confectioners’ sugar and/or fresh florals


  1. 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 (see #6 in Cake Baking Tips), then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. I recommend using nonstick spray for greasing. I also recommend 8 inch cake pans as the 9 inch cakes will be pretty thin.
  2. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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 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.
  7. 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.
  8. Cover leftover cake tightly and store in the refrigerator for up to 5 days.


  1. 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.
  2. Cake Flour: If you can’t get your hands on cake flour, use this cake flour substitute. I suggest doing this 3x, then remove 1/2 cup since you need 2 and 1/2 cups in this recipe.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!

slice of white cake with whipped cream and berries


  1. Morgan Unger/@moogiethefoodie says:

    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.

  2. 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.

  3. Yum! Very easy to make and reminded us of fruit pizza. Only wish I’d put more berries between the layers!

  4. 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!

  5. 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!

  6. 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.

  7. 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!

  8. Catherine Ulmer says:

    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.

  9. 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!

    1. Stephanie @ Sally's Baking Addiction says:

      Sure can, Lillian! Have fun!

  10. Buthaina Rahaby says:

    I love how this cake is soft and fluffy. I love the combination of whipped cream with the vanilla cake and the berries.

  11. 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!

  12. Kathy Wilson says:

    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.

  13. 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!

  14. Jessica jones says:

    Deliciously light and fluffy! Thanks for the challenge! I never would have attempted this on my own!

  15. Angela Falcone says:

    I love this cake! My mom asked for a light cake for her birthday and this was absolutely perfect.

  16. Kelley Warner says:

    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!

  17. Great recipe! I made a 6 inch vanilla cake and used strawberries as the filling! My whole family loved it!

  18. Hailey George says:

    This recipe was absolutely fantastic. I used the lemon cake as the base and it turned out perfect! The cake was super moist and soft. I served it to my family and everyone loved the cake. I will definitely be making this again!

  19. Elizabeth Johnson says:

    I don’t have a lot of experience making cakes from scratch(my first was your strawberry cake, and this is my second), but this was so easy and satisfying…I mean it just looks fantastic with the three layers, and was so easy to put together. I used your white cake recipe, but used the 9″ rounds I already had. It was a little thinner than yours but still nice height with the whipped cream. I especially loved the almond flavor in the whipped cream, heavenly! We used this to celebrate a July birthday and it was a big hit! Thank you!

  20. The main comment I got was that this was the best whipped cream I have ever made. I used blueberries and rasberries, and everyone agreed that it would have been better with strawberries, instead. This would be really good with lemon or coconut cake, but try the original first. This cake was super easy to make. No structural issues at all. definitely a must make in the summer time.

  21. My daughters made this recipe and it was delicious! The directions and details are excellent and easy to follow. This is the most moist white cake we have found and can’t wait to make this one again!

  22. I went with Sally’s recommendation and made this with her white cake recipe – very easy to make and tastes delicious! Loved the hint of almond in the cream.

  23. Amazing Sally! Thank you for a wonderful recipe! You helped me accomplish a goal of mine for baking a moist homemade cake

  24. Another wonderful recipe!!
    Absolutely delicious and fresh with the lightness of the cake and fresh berries. I did make a whipped cream cheese frosting, only adjustment. But I am always AMAZED with how my cakes turn out from Sally’s recipes! I have loved them all….adding this one to the list!

  25. The cake is easy to make & so delicious! The whipped cream frosting w/ the berries is the perfect compliment and a delicious ending to a summer meal!

  26. Mary Jo Carson says:

    What a fun summery dessert! Your instructions are the best!! Delicious! Thanks once again Sally!

  27. So so good. A perfect summer dessert. Mine came out red white and blue with berry choice. I used the white cake – so light. Perfect results. It was easy to decorate. I had fun with it. Tastes amazing too. The almond in the whip cream is stunning. I can eat a fairly good size piece and not feel overly full – which is decadent! Yum.

  28. Shelby Sandlin says:

    So good! Moist and delicious and simple to make! Will be making again! Perfect summer dessert!

  29. Great summer cake to make and decorate with the kids!

  30. Kim Everett says:

    This cake is So Good! I made it last night. I used Sally’s White Cake Recipe, I could eat this cake all by itself (and did while assembling my cake). I won’t be buying whipped cream from the store anymore either. Why haven’t I made it before?! I have added this recipe to my “Keeper’s” recipe book.

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