This berries and cream cake is a super soft white cake with whipped cream and triple berries. It is perfect for the summer!

Split open berries and cream cake on a platter.

This berries and cream cake has an extremely soft white cake that is two layers. I added extra cornstarch to this cake, so it is super tender. Then, it is decorated in a naked cake look. The whipped cream is stabilized with cream cheese and it has three types of berries that are macerated with sugar ( strawberries, blackberries, and blueberries).

Close up of the cake opened up.

Tips for making the cake

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure to scoop and level off the flour in your measuring cup. If you stick the measuring cup into the flour it will compact it. This results in a more dry cake. I considered using cake flour, but I wanted some structure to hold up the berries, so it has all-purpose and cornstarch. The cornstarch softens the gluten strands.
  • Tip 2: The cake has only egg whites in it, this gives it a more white cake look. To combat the missing egg yolks, it is half butter, half oil, and it has extra sour cream.
  • Tip 3: Let the berries sit with the sugar while you make the whipped cream. This will let them have time to release some juices.
White cake batter in a bowl.
This makes a really creamy cake batter. I baked mine for 38 minutes.
Baked cake layers on a wire rack.
Use a serrated knife to cut off the domes of the cake.
Whipped cream in a bowl.
After adding the cream cheese, beat on high speed until stiff peaks form. This took me 10 seconds to get to stiff peaks.
Cut berries in a bowl.
Cut the strawberries into small pieces. I cut each average strawberry in fourths, then thirds.

Assembling the Cake

Berries on top of one cake layer.
Add 2 cups of cream to the first cake layer. Add 1 cup of diced berries and add a little bit of cream on top.
Decorated berries and cream cake on a platter.

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For more berry recipes, try my strawberry shortcake and lemon blackberry cake.

Once slice of cake on a plate.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Split open berries and cream cake on a platter.
5 from 1 review

Berries and Cream Cake

Stephanie Rutherford
This berries and cream cake is a super soft white cake with a whipped cream and triple berries! It is perfect for the summer and 4th of July!
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Prep Time: 1 hour
Cook Time: 38 minutes
Decorating Time: 20 minutes
Total Time: 1 hour 58 minutes
Servings: 16 slices

Ingredients
 
 

White Cake

  • 3 1/4 cups All-purpose flour
  • 1/4 cup Cornstarch
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Salt
  • 1/2 cup Unsalted butter, room temperature
  • 1/2 cup Oil, canola or vegetable
  • 1 3/4 cups White granulated sugar
  • 1 TBSP Vanilla paste, extra is good too
  • 5 Egg whites, room temperature
  • 1 cup Sour cream, room temperature or greek yogurt
  • 1 cup Buttermilk, room temperature

Whipped Cream

  • 8 oz Cream cheese, room temperature
  • 1/4 cup Powdered sugar
  • 2 TBSP Heavy cream
  • 2 cups Heavy cream
  • 1/4 cup Powdered sugar
  • 1 tsp Pure vanilla extract

Berries

  • 2 1/2 cups Strawberries, diced small pieces then measured
  • 3/4 cup Blackberries
  • 3/4 cup Blueberries
  • 1 TBSP White granulated sugar

Instructions
 

White Cake

  • Preheat the oven to 350℉. Spray two 8-inch cake pans with baking nonstick spray. Line with two parchment paper circles and spray again.
  • In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
    3 1/4 cups All-purpose flour, 1/4 cup Cornstarch, 2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Salt
  • Using a mixer in a large bowl, beat the butter, oil, and sugar on high speed for 2 minutes. It will be white in color and fluffy.
    1/2 cup Unsalted butter, 1/2 cup Oil, 1 3/4 cups White granulated sugar
  • Add in the vanilla, egg whites, and sour cream and mix on medium speed until combined.
    1 TBSP Vanilla paste, 5 Egg whites, 1 cup Sour cream
  • Add in the dry ingredients and buttermilk and mix on low speed until just combined. Take off the mixer and scrape the bowl to make sure it all mixed together.
    1 cup Buttermilk
  • Divide the batter evenly into the two cake pans. Bake for 35-40 minutes. Bake until a toothpick inserted comes out clean.
  • Let the cakes sit in the hot pans for 10 minutes before transferring to a cooling rack. Cool cakes completely before decorating.

Berries

  • Dice the strawberries and blackberries (if they are big) and add the blueberries to a bowl. Sprinkle the sugar and mix it together. Let it sit while you make the whipped cream
    2 1/2 cups Strawberries, 3/4 cup Blackberries, 3/4 cup Blueberries, 1 TBSP White granulated sugar

Whipped Cream

  • In a small bowl, using a hand mixer, beat the cream sugar, powdered sugar, and heavy cream on high speed for 1 minute until creamy.
    8 oz Cream cheese, 1/4 cup Powdered sugar, 2 TBSP Heavy cream
  • Using a metal bowl and whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until it starts to thicken. Add in the cream cheese and mix on low speed until stiff peaks form.
    2 cups Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
  • Place the first cake layer down (remove any domes on the cakes with a serrated knife). Spread 2 cups of heavy cream over the cake. Add 1 cup of berries and spread evenly. Add a small amount of cream on top of the berries so the cake has something to stick to.
  • Place the second cake layer down with the bottom of the cake facing up. Top the cake with the remaining whipped cream and berries. This is a naked cake look.
  • To cut the cake: freeze the cake for 10 minutes to set it. Then, cut using a sharp knife, scootch some of the berries on top so you can easily cut through the cake.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 3 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 518kcal, Carbohydrates: 55g, Protein: 7g, Fat: 33g, Saturated Fat: 16g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Cholesterol: 75mg, Sodium: 323mg, Potassium: 183mg, Fiber: 2g, Sugar: 28g, Vitamin A: 968IU, Vitamin C: 16mg, Calcium: 108mg, Iron: 1mg
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