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

Print

Yield: 8-10 servings

Berries and Cream Cake Recipe

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.

Prep Time 40 minutes

Cook Time 40 minutes

Additional Time 2 hours

Total Time 3 hours 20 minutes

Ingredients

For the vanilla cake:

Toggle ingredient group

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon sea salt or kosher salt
• ⅔ cup sour cream, room temperature
• ⅔ cup whole milk, room temperature
• 1 cup (2 sticks) unsalted butter, softened
• 1 ⅔ cup granulated sugar
• 3 large eggs, room temperature
• 1 tablespoon vanilla extract

For the mascarpone whipped cream and assembly:

Toggle ingredient group

• 8 ounces mascarpone cheese, cold
• 1 cup heavy whipping cream, cold
• ¼ cup granulated sugar
• 1 teaspoon vanilla bean paste or extract
• 2 cups assorted mixed berries, such as strawberries, raspberries, blackberries, and blueberries
• Edible flowers for decorating, optional

Instructions

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

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

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, alternate adding 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, making sure to scrape 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 for 35-40 minutes or 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 2 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.

Notes

The color of your cake pans will affect the baking time. Lighter-colored pans will take longer to bake than darker-colored pans.

Baked and cooled cakes can be wrapped in cling film and refrigerated for up to 3 days before assembling the cake.

The assembled cake can be chilled for 1-2 hours before serving to ensure clean slices.

Cover leftovers and keep them in the fridge. Enjoy within 3-4 days.

Can I bake the cakes ahead of time? Yes, you can bake the cakes ahead of time. Allow them to cool fully before wrapping tightly in cling film. Store them 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. Freeze for up to 3 months. When you’re ready to use the cakes, thaw them overnight in the fridge then allow them to come to room temperature before assembling.

What berries are best for this cake? Any berries you like! Choose a mix of your favorites.

Can I use a 9-inch cake pan instead of an 8-inch? Yes, you can use a 9-inch cake pan. The layers will be thinner so the cakes will bake faster. Start checking for doneness around 20 minutes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Fat Daddio's Anodized Aluminum Round Cake Pan, 6 Inches by 2 Inches
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  Fat Daddio's Anodized Aluminum Round Cake Pan, 9-Inch x 3-Inch
• 
  Wilton 12-Inch Disposable Cake Decorating and Pastry Bags, 100-Count

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 513Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 127mgSodium: 366mgCarbohydrates: 65gFiber: 2gSugar: 43gProtein: 7g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Berries and Cream Cake appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a refreshing treat!

Watermelon Sangria

A refreshing recipe for watermelon sangria with either sparkling wine, dry white or rose. This is perfect for any summer gathering or picnic.

Let’s toast out this week with a glass of watermelon sangria, shall we?

It has been one hectic week on my front and I wish I had a pitcher of this in my fridge for the weekend. 

During summer, we need to maximize our watermelon eating before they go away. Making these watermelon mint popsicles or these watermelon mojito coolers will help you out on this venture.

And if you like a refreshing cocktail for a warm afternoon, then try this sangria. It will NOT disappoint you. It’s sweet (a good bottle of Rose does that), refreshing and perfect for any hot summer day.

I hope you give this watermelon sangria a try before the end of summer.  

Watermelon Sangria Ingredients

• watermelon
• vodka
• bottle of dry white wine or rose, cold
• orange juice
• triple sec
• orange & lime
• garnishes like raspberries, ice, fresh mint

How to Make Watermelon Sangria

Combine 6-8 cups of watermelon and vodka in your KitchenAid® Diamond Blender and purée until smooth.

Strain the mixture into a large pitcher or punch bowl. Stir and add the wine, orange juice, triple sec, orange, and lime slices.

Cover and refrigerate for at least 2 hours or overnight in your KitchenAid® Multi-Door Refrigerator.

When ready to serve, add in the fresh watermelon cubes and raspberries. Serve over ice in a glass and garnish with fresh mint.

How to Store Watermelon Sangria

More Summer Drink Recipes

• Peach Rose Sangria
• Watermelon Wine Slushie
• Tequila Sunrise
• Strawberry Paloma
• Frozen Peach Margarita

What do you think of this amazing watermelon rose sangria recipe? What would you serve with this drink? 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 baking, friends!

Watermelon Sangria Recipe

Print

Yield: 6-8 servings

Watermelon Sangria

A refreshing recipe for watermelon sangria with either sparkling wine, dry white or rose. This is perfect for any summer gathering or picnic.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

• 6-8 cups watermelon, cut in large chunks (about one small watermelon), plus 1 cup cubed for serving
• 1 cup vodka
• 1 bottle dry white wine or rose, cold
• 1 cup orange juice
• 1/2 cup triple sec
• 1 orange sliced
• 1 lime, sliced
• 1 cup raspberries, for serving
• Ice, for serving
• Fresh mint, for garnish

Instructions

Combine 6-8 cups of watermelon and vodka in your KitchenAid® Diamond Blender and purée until smooth.

Strain the mixture into a large pitcher or punch bowl. Stir and add the wine, orange juice, triple sec, orange and lime slices. Cover and refrigerate for at least 2 hours or overnight in your KitchenAid® Multi-Door Refrigerator.

When ready to serve, add in the fresh watermelon cubes and raspberries. Serve over ice in a glass and garnish with fresh mint.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 500Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 17mgCarbohydrates: 84gFiber: 5gSugar: 67gProtein: 6g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

This post is sponsored by Kitchenaid. As usual, all opinions are 100% mine.

The post Watermelon Sangria appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a July 4th treat!

Red, White, and Blue Flag Cake

A classic Red, White, and Blue layered flag cake with a fluffy vanilla cake base and whipped vanilla buttercream.

I have a classic Red, White and Blue dessert for you today!! I wanted to give you plenty of time to add this patriotic cake to your July 4th menu. This red white and blue flag cake will be a stunner at your party, making you the STAR!

Want to know a secret? It’s extremely easy to put together. Don’t be fooled by the beautiful layers, any baker can pull this off in no time. It just takes some planning ahead and ideally should be made the day before your party.

The post Red, White and Blue Flag Cake appeared first on A Classic Twist.

You are in for a summer treat!

Peach Rosé Sangria

This Peach Rosé Sangria is a very easy-to-make cocktail that’s perfect for a gathering or simply sipping on a hot day! This refreshing cocktail is filled with peach flavors, and the combination of peaches and Rosé is just perfect.

Peach sangria is a delicious and flavorful cocktail that’s easy to make for a group or just for yourself.

This peach sangria is made with Rosé instead of white wine. The peach flavors combine perfectly with the Rosé for a delightful drink you will surely enjoy!

There’s something wonderful about peach. It tastes like summer, and I love making drinks using peach as the star. Try out my peach paloma, frozen peach margarita, and peach raspberry martini.

Peach Rosé Sangria Ingredients

You only need a few ingredients to make this summer cocktail.

• a bottle Rosé wine
• some peach liqueur
• peach nectar
• sugar
• a few peaches
• raspberries
• sparkling water
• ice
• garnishes like fresh mint leaves and starfruit

How to Make Peach Rosé Sangria

Pour the wine into your jar.

Continue by adding your peach liqueur, nectar, and sugar. Mix until combined. (You might notice the sugar doesn’t completely dissolve immediately, but it will.)

Slice your peaches and add them to your cocktail with your raspberries. Mix gently so you don’t break the fruit. Place in the refrigerator for at least 2 hours, so the sugar dissolves and the sangria has more of a fruity taste. 

Before serving, add some ice to your glasses. Pour the sangria along with some of the fruit into the glass. Top with sparkling water and garnish with a fresh peach slice, star fruit, and/or fresh mint leaves once you are ready to serve.

How long do you let the fruit sit in sangria?

You need to let the fruit sit in sangria for at least 30 minutes and overnight if you have time. Traditional sangria allows the fruit to marinate for at least 8 hours for the best-tasting sangria.

What kind of fruit do you put in sangria?

You can add any fruit to sangria. Add some citrus fruits, and other fresh fruit like apricots, apples, peaches, and strawberries. I suggest picking fruit that will pair well with the wine that is used in the sangria recipe.

If you use red wine you can add fruit like cherries and plums. If you use white wine or rosé use a lighter fruit like peaches. 

What makes a sangria a sangria?

Sangria originated in Portugal and Spain. It is an alcoholic punch made with wine, a liqueur, some sparkling water, fruit juices, and a variety of fruit. Sangria is an alcoholic punch that originated in Spain and Portugal. Sangria is typically made from either red wine or white wine.  

How to serve peach sangria

When you are ready to serve sangria, add some ice to your glasses. Pour the sangria with some of the marinated fruit into the glass. Top with sparkling water and garnish with a few slices of fresh fruit and herbs like mint.  

Is peach sangria sweet?

Yes, peach sangria is slightly sweet. It tastes light, crispy, and fruity. It tastes like wine that has been sweetened.

What do you serve sangria with?

You can serve sangria with light dishes like seafood, fruit, charcuterie, and dessert. It goes great with appetizers. It is a tasty drink to sip on a hot day. 

More summer drinks

These drinks would be great to serve together at a summer party.

• Tequila Sunrise
• Blood Orange Cocktail
• Strawberry Paloma
• Pineapple Orange Rum Punch
• Strawberry Paloma

What do you think of this refreshing Peach Rosé Sangria recipe? What would you serve with this cocktail? 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, friends!

Peach Rosé Sangria Recipe

Print

Yield: 4-6 servings

Peach Rosé Sangria

This Peach Rosé Sangria is a very easy-to-make cocktail that’s perfect for a gathering or simply sipping on a hot day! This refreshing cocktail is filled with peach flavors, and the combination of peaches and Rosé is just perfect.

Prep Time 10 minutes

Additional Time 2 hours

Total Time 2 hours 10 minutes

Ingredients

• 1 bottle Rosé wine (750ml)
• ⅓ cup of Peach liqueur (peach schnapps)
• ½ cup of peach nectar
• 3 Tablespoons of Sugar
• 3 peaches
• 1 cup of raspberries
• Sparkling water
• Ice
• Optional: Mint leaves and starfruit.

Instructions

1. Pour the wine into your jar.
2. Continue by adding your peach liqueur, nectar, and sugar. Mix until combined. (You might notice the sugar doesn't completely dissolve immediately, but it will.)
3. Slice your peaches and add them to your cocktail with your raspberries. Mix gently so you don't break the fruit. Place in the refrigerator for at least 2 hours, so the sugar dissolves and the sangria has more of a fruity taste. 
4. Before serving, add some ice to your glasses. Pour the sangria along with some of the fruit into the glass. Top with sparkling water and garnish with a fresh peach slice, starfruit, and/or fresh mint leaves once you are ready to serve.

Notes

• Adjust the alcoholic content and sweetness to your preferences. (For the peach liqueur, start with ¼ of a cup and add more if you like it a bit stronger.)
• If you do not want it so sweet, start with 2 Tablespoons of sugar and continue adding to taste.
• Refrigerate your rosé wine, peach nectar, fruits, and club soda at least a day before making this, so everything is nice and chilled.
• Sangria gets better the longer it sits. Give the sangria time to chill in the fridge for at least two hours before serving. You can wait even longer, so the flavors meld together.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 215Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 30gFiber: 3gSugar: 25gProtein: 2g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Peach Rosé Sangria appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a fun treat! (more…)

The post Cheesecake Stuffed Waffle Cones appeared first on A Classic Twist.

Hey there friends! Summer has so many benefits and one of my favorites is spending time with my family picking fresh veggies and fruits. I know we can all agree that fresh is better when it comes to creating flavorful desserts. My family and I just went to a local strawberry field and picked about 25 lbs of fresh strawberries. If you have ever gone to pick your own food, then you know you always leave with way more than you anticipated once you finally make it to the checkout line. 

(more…)

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