fresh berry cake

This minimally decorated naked-style cake is layered between fresh and fluffy whipped cream and piled high with juicy berries.

Fresh Berry Cream Cake

(285 grams) sifted cake flour* (spoon & leveled – sift before measuring)

teaspoons baking powder

teaspoon baking soda

teaspoon salt

cup (1.5 sticks; 170 grams) unsalted butter, softened to room temperature

(350 grams) granulated sugar

5 large egg whites,

cup (120 grams) sour cream,

Tablespoon pure vanilla extract (yes, Tbsp!)

cup (240 milliliters) whole milk,

(480 milliliters) cold heavy cream or heavy whipping cream

(5 Tablespoons; 40 grams) confectioners’ sugar

vanilla extract

almond extract (optional)

berries (any berry or mix of berries)

sugar

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 (see #6 in Cake Baking Tips), then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. 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. 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&#8217; 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 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&#8217; 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.

These were great! We will definitely make them again soon.

I made a smaller version and it was delicious! will definitely want to have again :-)

Amazing recipe! Perfect summer cake, though word of caution for folks who live in very hot places .

I am not usually a whipped cream cake person. But this was AMAZING - light, summery, and gorgeous!!

This cake was so light and refreshing! As always, your recipe was easy to follow and foolproof! Thank you!

Made it for my 5 year olds birthday as he likes strawberries and cream. I messed something up with the creaming step but it still came out delicious. It's his 'special cake'. Looks like I'll be making it every year. Thank you!

really pretty easy to follow pictures and recipe!

The cake turned out great, thanks for the recipe! I would like to make the cake again soon, but I was wondering how long it would last in the fridge (I am making it a day in advance). I worry that the berries may bleed through the cake or the whipped cream might fall/the cake would soak the frosting up.

This recipe was AMAZING - I highly recommend with the lemon curd. Made 2 9’ pans and lowered the temperature a bit and it turned out FANTASTIC!!! So delicious

I made this cake today for a friends birthday and it was delicious! I find that a lot of recipes don't use enough vanilla for my tastes and this was perfect. The cake was light and fluffy and the fruit paired with the whipped cream on top was so tasty!! Definitely will make again!

Could this essentially just be a strawberry shortcake? I wanted to make it a 2 layer strawberry shortcake using 2 9 inch pans. I saw your "One Layer Strawberry Shortcake Cake" but I am not sure if it would work with 2 layers? Sorry for all the questions Sally!

Can I whip the eggs to make the cake part more fluffy?  I definitely loved this recipe but just wanted to see if I did whisked the egg whites and then added to the batter, would it make it even fluffier? 

The recipe was delish . I added 1/2 tsp of butter extract in the frosting and yum.

https://www.youtube.com/watch?v=t5HFIsvrvYU

Learn how to create a beautiful fresh berry cream cake. This minimally decorated naked-style cake is layered with fresh and fluffy whipped cream and piled high with juicy berries.

Get the full recipe: https://sallysbakingaddiction.com/fresh-berry-cream-cake/ 

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #cake

• More of our favorite recipes: https://sallysbakingaddiction.com/

Fresh Berry Cream Cake  | Sally's Baking Addiction

This golden berry Chantilly cake is made with Domino® Golden Sugar, which pairs perfectly with its fluffy mascarpone cream cheese frosting and mixed berry filling.

Golden Berry Chantilly Cake

Domino® Golden Sugar (100 grams)

water (15 grams)

cornstarch (8 grams)

lemon juice (12 grams)

tsp lemon zest (6 grams)

cake flour (360 grams)

Domino® Golden Sugar (600 grams)

tsp baking powder (10 grams)

salt (6 grams)

full-fat sour cream, room temperature (382 grams)

vegetable oil (28 grams)

tsp vanilla extract (4 grams)

large egg whites, room temperature (235 grams)

Domino® Golden Sugar (400 grams)

unsalted butter, room temperature (339 grams)

mascarpone cheese, room temperature (112 grams)

cream cheese, room temperature (74 grams)

salt (1 gram)

tsp vanilla extract (8 grams)

berries

mint springs

edible flowers

Make the filling first, so that it has...

Make the filling first, so that it has time to cool and thicken.

Pour mixed berries and Domino® Golden Sugar into...

Pour mixed berries and Domino® Golden Sugar into a large saucepan over medium heat and bring to a simmer.

In a separate small bowl, stir together the...

In a separate small bowl, stir together the cornstarch and water to make a slurry.

Pour the slurry into the saucepan and stir...

Pour the slurry into the saucepan and stir to combine.

Allow the berry mixture to cook for a...

Allow the berry mixture to cook for a several minutes, stirring constantly.

Once the mixture has thickened, turn off the...

Once the mixture has thickened, turn off the stove and mix in the fresh lemon juice and zest.

Pour into a separate bowl and set aside...

Pour into a separate bowl and set aside to cool. To accelerate the cooling process, cover the bowl with plastic wrap and place in the fridge.

Preheat oven to 325°F. Line and grease three,...

Preheat oven to 325°F. Line and grease three, 8” pans or four, 7” pans with parchment rounds.

Sift the dry ingredients (cake flour, Domino® Golden...

Sift the dry ingredients (cake flour, Domino® Golden Sugar, baking powder, and salt) into the bowl of a stand mixer.

Mix chunks of room-temperature butter slowly with a...

Mix chunks of room-temperature butter slowly with a whisk attachment on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low...

Pour in egg whites, and mix on low until just incorporated.

Add the sour cream, oil and vanilla extract....

Add the sour cream, oil and vanilla extract. Mix on a low speed until the batter is smooth.

Scrape down the sides of the bowl with...

Scrape down the sides of the bowl with a spatula, then beat on low speed for a few more seconds (the key is to mix until the ingredients are JUST incorporated, so that the batter isn't over mixed).

Divide batter evenly between the prepared cake pans.

Bake for 39-40 minutes or until a toothpick...

Bake for 39-40 minutes or until a toothpick comes out with a few moist crumbs.

Allow the pans to cool for 10 minutes,...

Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.

Place cake layers on a wire rack to...

Place cake layers on a wire rack to finish cooling.

Once fully cooled, use a serrated knife to...

Once fully cooled, use a serrated knife to level the tops of the layers. Set cake layers aside.

While the cake layers bake and cool, make...

While the cake layers bake and cool, make the mascarpone cream cheese frosting.

In a medium sized pot, add about 1...

In a medium sized pot, add about 1 inch of water bring to a simmer.

Before making the frosting, be sure to thorough...

Before making the frosting, be sure to thorough clean your mixing bowl; if there’s any grease it can make it difficult to make the meringue.

Add the egg whites and Domino® Golden Sugar...

Add the egg whites and Domino® Golden Sugar into your clean mixing bowl.

Place the bowl on top of the pot...

Place the bowl on top of the pot filled with simmering water, being sure the water isn’t actually touching the bottom of your bowl. The bowl should create a seal over the pot.

Whisk the mixture constantly for about 3 minutes,...

Whisk the mixture constantly for about 3 minutes, until it reaches 160 degrees F. You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips. The sugar should be fully dissolved, and it should feel super smooth and hot to the touch.

Lift your bowl away from the pot, and...

Lift your bowl away from the pot, and dry the bottom with a towel.

Lock the bowl into place on your stand...

Lock the bowl into place on your stand mixer, and beat on medium high using a whisk attachment. Mix for about 10 minutes, until you have stiff and glossy peaks.

At this point in time, the bowl should...

At this point in time, the bowl should be back to room temperature and no longer warm to the touch. If it’s still warm, it will melt your butter!!

Mix in the unsalted butter at a medium...

Mix in the unsalted butter at a medium speed, 1 Tbsp at a time.

In a separate bowl, whisk together the room...

In a separate bowl, whisk together the room temperature mascarpone cheese and cream cheese until fluffy and fully combined.

Mix the whipped cream cheese mixture into the...

Mix the whipped cream cheese mixture into the meringue mixture at a medium high speed.

When the ingredients are fully incorporated, scrape the...

When the ingredients are fully incorporated, scrape the sides and bottom of the bowl with a rubber spatula.

Add in the vanilla extract and salt and...

Add in the vanilla extract and salt and mix on a low speed for a couple minutes then set aside. The frosting should have a thick whipped consistency at this point. If it looks lumpy or broken, keep mixing until it looks smooth and thick.

Place 2/3 of the frosting into a large...

Place 2/3 of the frosting into a large piping bag, and cut a 2 cm opening at the tip of the bag.

Build your cake on a greaseproof cake board,...

Build your cake on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.

Pipe a thick frosting ring around the edge...

Pipe a thick frosting ring around the edge of your cake layer to act as a frosting dam for the berry filling.

Spread 1/3 of the cooled berry filling into...

Spread 1/3 of the cooled berry filling into the ring of frosting. Top with additional fresh berries (optional) and cover with an even layer of cream cheese mascarpone frosting.

Repeat with remaining cake layers, being sure to...

Repeat with remaining cake layers, being sure to flip the top cake layer upside down to make it easier to frost.

Add a thin coat of frosting around the...

Add a thin coat of frosting around the cake, to fully cover the cake layers.

Smooth using a bench scraper, then chill the...

Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch.

Top the cake with fresh berries and edible...

Top the cake with fresh berries and edible flowers, then enjoy!

https://mediavine-res.cloudinary.com/video/upload/zpwa6ov229hjw1lmdaqe.mp4

This golden berry Chantilly cake is made with Domino Sugar® Golden Sugar, fluffy mascarpone cream cheese frosting and mixed berry filling!

Top 2 fresh berry cake recipes from across the web

The most viewed fresh berry cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fresh Berry Cream Cake

Golden Berry Chantilly Cake

Top 2 fresh berry cake recipes from across the web

The most viewed fresh berry cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fresh Berry Cream Cake

Golden Berry Chantilly Cake

The most viewed fresh berry cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine