Berries and Cream Cake

5 from 1 review

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!

Prep Time1

Cook Time38

Decorating Time20

Total Time1 58

Servings: slices

Calories: 518kcal

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.

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

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.

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.