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. 🙂
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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
I made this cake for my sister’s birthday and it is absolutely delicious! I weighed everything down to the gram and it came out absolutely perfect. I’ll now be making this for my daughter’s first birthday too. Easy to execute, delicious results 10/10 recommend
I am planning to make the cake with strawberries and blueberries. One question though, should I macerate the berries before assembling? And if I macerated the berries, will it be too wet? I don’t want the cake to be soggy.
I baked this cake over the weekend and it was delicious! I used strawberries and blueberries in between the layers, and macerated whole strawberries on the top layer. The whipped cream was not heavy at all and cake was not too sweet. It was just right! *chef kiss*
I really love this recipe, thanks Sally!
If I want to make this 2 days ahead, do you recommend freezing the cake layers or just keeping it in the fridge?
thanks again
Hi Sarah, you can keep them tightly wrapped in the refrigerator.
Just in the process of making this cake now. Would it be worth putting some supports between the layers to prevent the layers from squishing the whipped cream out? I know you said the out it in the fridge…but does that do enough to keep this tower of cakey-deliciousness together?
I followed the directions and couldn’t get my whipping cream done. I put in the vanilla and powdered sugar all together as the recipe instructed against my better judgement. I’ll have to start over☹️
I loved this recipe so much! Your recipes are my favourite to bake from the dark choc cake to the coconut cake, it is such a joy to bake with your recipes, easy to follow and wonderful outcome always x Thank you so much for sharing your knowledge. I learn something new each time and your ‘Perfect Vanilla Cupcake recipe’ is exactly what it says it is, my family and friends love them!
I just wanted to say how beautiful this cake is and how beautiful your photos are of it. You truly have an eye for photography and food styling and know how to make things look appealing.
What a kind comment, Lily, thank you so much!
Can I use cut and sweetened strawberries or will it be too sweet? Or would the concern be too much juice? I was looking for a recipe with sweetened berries and their juice as I love that.
Thanks!
Hi Sage, the flavor would be good here, but it would be very juicy and runny.
Thank you for the quick response! I think I’ll give it a try anyway and just assemble last minute. Unfortunately the berries we picked at a farm yesterday actually aren’t that sweet 🙁
I got so many compliments on this cake!! I have loved your recipes for years. Everything I’ve made from your site has been the best of its kind. Thank you for all the good recipes!!
Hi Sally-
My cake pans actually measure 8 1/2” rather than 8” or 9”. Should I purchase 8”? Looking forward to making this for the 4th of July. Thanks!
Hi Louise, your pans will work just fine here. Happy baking!
Can I put a fondant on that cake?
Hi M, fondant cakes usually include a thin layer frosting crumb coat under the fondant, so this cake wouldn’t be the best candidate for fondant. Fondant cakes are also best left at room temperature, and the whipped cream and berries in this cake should be refrigerated when not serving. You could, of course, use just the cake layers and then a frosting for filling and covering before adding the fondant.
Would this work with a gluten free flour?
Hi Ellie, we haven’t tested this recipe with gluten free flour, but let us know if you give it a try.
I love your recipes, but I especially like your technique instructions. I’m learning so much!
One question: You often have an asterisk (*) or two after ingredients in the ingredients list. But I do not see what it means at the end of the recipe. What is the asterisk mean?
Hi Mary, the asterisk indicates a corresponding recipe Note at the end of the recipe. You can find the recipe Notes section after the end of the written recipe. Hope this helps!
I am making this for my daughter’s 1st birthday – do you think it tastes better with your lemon curd recipe in the center layers? I am hesitant on doing it with or without.
Hi Nicole, it’s really a personal preference and whether you’d like the added lemon flavor from the curd. Delicious either way!
Haven’t made a cake since my first one failed hard 10+ years ago. It’s my son’s 1 yo birthday so I decided to try it again. Everything turned out wonderfully following all the instruction and tips (except I used all purpose flour). Guests were impressed and I was impressed by myself too. Thank you for the recipe. Very moister cake very very delicious!
So happy to read this, Scarlett! Happy 1st birthday to your son 🙂
So tasty! My daughter is doing this recipe for the Girl Scouts bake off and her cake did not dome (they stayed flat) and one cracked after she pulled it out of the oven. We followed instructions to the best of my knowledge. Any idea what happened? Tips to avoid this? We loved the taste but found it was very dense, is that how it’s supposed to be?
If the cakes were squat and dense, it sounds like the batter may have been over mixed. Here are all our best tips for how to prevent dry and dense cakes. Thank you for giving this one a try!
I want to make this recipe, but I only have 2 9-inch cake pans. Can I just bake 2 layers, then reuse a pan for the 3rd layer? Will the batter deflate as it sits on the counter?
Hi Ruthann, yes, you can leave the remaining batter covered at room temperature while waiting for the other two layers to bake. It won’t deflate.
I just made this on Saturday for Easter, and the cakes came out PERFECTLY. Due to allergies, I had to make dairy-free substitutions—I used Tofutti “Better than Sour Cream” in place of the sour cream, and Dream Organic “Whole” Rice Milk in place of the whole milk. The cakes were so light and moist, with a beautiful crumb and amazing flavour and texture. Paired with beautiful, fresh berries and dairy-free whipped cream (Country Crock Plant Cream, lightly sweetened with powdered sugar and vanilla extract), my family will now be requesting cakes for every holiday/special occasion gathering. This recipe is amazing and very straightforward/easy to follow, and the cakes are out of this world.
I’m so glad to read this, and happy that it turned out making your substitutions! I know your notes will be helpful to others who need dairy-free options. Thank you!
I loved this recipie so much!
Can I bake this in a sheet pan or a Bundt cake pan?
Hi Melissa! This cake uses our white cake recipe as the base, which can be baked in a 9×13 pan. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Would raspberries get too squished if I put some in between layers?
They may get squished, but not in a bad way!
Just wondering if this cake would be just as good with only two layers or should I stick to three.
I’m prepping for Easter dessert… So excited to try this recipe!
Hi Alexandra! See recipe notes for details on baking a two layer cake.
Hi Sally,
Instead of berries, do you think I can use strawberries kiwi and mangoes or should I just stay with berries? Thank you!
Hi Liz, Kiwi and mangoes are pretty wet. You can definitely assemble this cake with either, but we would serve soon after assembling since they will release their juices pretty quickly.
When you bake three cake layers, do you bake all three at once or do bake separately? If you add the three pans at the same time how do you space the pans? Do you put them all on one rack and rotate them during baking?
Hi Amy, you can bake the layers at once, but make sure there is enough room for them to fit on the same rack without touching. (Do not bake on different racks.) You can rotate the pans half way through bake time to ensure they bake evenly. If they don’t fit on the same rack, you can bake them in batches. Leave any leftover batter covered at room temperature while waiting to bake.
I was thinking of baking this for my coworker and was wondering if I could substitute the cake flour for all-purpose flour. If so, do I need to change the quantity of flour? This cake looks stunning, and I can’t wait to bake it!
Hi Grace, this cake would taste very heavy with the use of all-purpose flour. However, you can use all-purpose flour and cornstarch to make your own cake flour. We’d recommend doing that for best results.
Love the recipe so much – made it a few times now and I love how moist it is!
Can you put all the batter into one tin and then cut after baking? Would I bake all the way through?
Hi Justyna, we don’t recommend baking it that way! So glad you love this cake.
Made this and shared with friends and we all loved it!
I made this for my son’s second birthday and it was a HIT! Everyone LOVED the cake. I made the whipped cream lighter (less confectionery sugar) and it was PERFECT! Thank you!
Hi, Can I use your Cocoa Hazelnut Whipped Cream here from your Yule Log recipe(https://sallysbakingaddiction.com/buche-de-noel-yule-log/#tasty-recipes-90691)? If I use it, can I use the Cocoa Sponge cake from the Yule Log recipe too and make this berry cake? Or is your chocolate cake recipe better for this one?
Hi Priyanka, you can certainly use the cocoa hazelnut whipped cream from the Yule Log. That sponge is best suited for a roll cake, so we would use our chocolate cake recipe instead. Sounds like a delicious combination!
Does it all squish together when you cut it? Any tips to prevent that?
Hi Mimi! This is why we chill this assembled cake in the refrigerator for at least 2 hours before slicing and serving. It helps hold everything together!
I’m making this for my daughter’s first birthday. One cake won’t be enough so I am looking to make the second into a sheet cake. Can I use the same recipe in a 9×13 rectangle pan?
Hi Brittney, absolutely – this batter fits into a 9×13 inch pan. Simply pour the batter into a greased and lightly floured 9×13 pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.