Berries and Cream Cake

This naked-style berries and cream cake is bursting with summery flavors. Moist and rich vanilla cakes are layered with luscious mascarpone whipped cream and a medley of fresh berries. The juicy, ripe berries are the perfect complement to the lightly sweetened cream and sweet vanilla cake. Each bite is indulgent yet refreshing, making this layer cake perfect for summertime gatherings and special occasions.

This berries and cream cake is a true celebration of summer! It’s overflowing with fresh berries and covered in a delightful mascarpone whipped cream frosting. Can you think of anything better to eat this summer?

I love the look of this cake. It has two layers of moist cake with fresh berries in the center and loaded with a dreamy mascarpone whipped heavy cream frosting. This frosting is finger-licking good! Since it’s meant to be a naked-style cake, you don’t have to be perfect at frosting it.

This cake makes a simple but elegant center piece at your summer gatherings. To elevate it, just a little, I sprinkled fresh flower petals all over the top of the cake.

What I love about this cake is its versatility. You can use any combination of fresh berries. I chose the most common: strawberries, blackberries, and blueberries.

The berries and frosting give it a Red, White, and Blue theme, perfect for celebrating the 4th of July.

This cake can be baked ahead of time. Allow the cake layers to cool fully before wrapping tightly in cling film. Store the cake layers in the fridge for up to 3 days.

If you prefer to freeze them, add a layer of aluminum foil on top of the cling film. When you’re ready to use the cakes, thaw them overnight in the fridge, then allow them to come to room temperature before assembling.

You can switch up the size of the cake pan. I used an 8-inch cake pan instead of a 9-inch, but you can use a 9-inch cake pan if that is what you have on hand. The layers will be thinner, so the cakes will bake faster. Start checking for doneness around 20 minutes.

This cake not only looks stunning on any dessert table but is also easy to make and versatile. Whether you take it to a backyard barbecue or a festive birthday party, this cake is sure to become a cherished recipe for your family.

Ingredients

• all-purpose flour
• baking powder & baking soda
• sea salt or kosher salt
• sour cream
• whole milk
• unsalted butter
• granulated sugar
• a few large eggs
• vanilla extract & vanilla bean paste
• mascarpone cheese
• heavy whipping cream
• assorted mixed berries, such as strawberries, raspberries, blackberries, and blueberries
• edible flowers for decorating, optional

How to Make a Berries and Cream Cake

Preheat the oven to 350 degrees. Grease two 8-inch round cake pans with baking spray, then line the bottoms with parchment paper.

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl, then set aside. In a small bowl, whisk together the sour cream and whole milk.

Beat the butter in a stand mixer or with a hand mixer until creamy and smooth (about 1 minute).

Add the sugar and beat for an additional 2 minutes, scraping down the sides of the bowl as needed. Beat in the eggs one at a time, allowing each to fully incorporate into the batter before adding the next one. Beat in the vanilla extract.

With the mixer on low, alternately add ⅓ of the flour mixture, followed by ⅓ of the sour cream and milk mixture. Make sure to mix after each addition. Once you’ve added the last addition, mix only until just combined, scraping down the sides and bottom of the bowl.

Divide the cake batter evenly between the two cake pans, spreading the batter into an even layer. Tap the pans on the counter a few times to help settle the batter and deflate any air bubbles.

Bake the cakes in the preheated oven on the middle rack until the edges of the cakes are pulling away from the sides of the pan and a tester comes out clean.

Set the cake pans on a wire rack to cool for 1 full hour. After 1 hour, run a palette knife around the edges of the pan to help loosen the cake, then overturn it onto a cooling rack. Allow the cakes to cool fully before assembling.

When ready to assemble, add the mascarpone cheese, cream, sugar, and vanilla bean paste or extract to the bowl of a stand mixer fitted with a whisk attachment.

Whip on low, slowly increasing to medium-high once the mixture starts to thicken. Whip on medium-high until very thick and creamy, about a few minutes.

Check to see if the cakes are level. If the tops have a domed appearance, level them off with a serrated knife. Place one layer on your serving platter or cake stand.

Place roughly half of the whipped mascarpone cream on top.

Then spread into an even layer. Scatter half of the berries over the top of the cream.

Top with the second layer of cake, gently pressing down to adhere the cake.

Spread the remaining mascarpone cream on top. Decorate the top with the remaining berries and edible flowers if desired.

How to Store

I recommend slicing any remaining cake. Store slices in an airtight container (or place them on a plate and cover it with cling wrap) and keep them in the fridge. Make sure to enjoy them within 3-4 days. Leftovers can be enjoyed chilled or allowed to come to room temperature.

More Summer Cake Recipes

• Strawberry Tiramisu
• Vanilla Cake with Raspberry Filling
• Lemon Blueberry Cake
• Blackberry Layer Cake
• Strawberry Cake with Strawberry Frosting

What do you think of this stunning berries and cream cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy summer baking, friends!

Berries and Cream Cake Recipe