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Berries and Cream Cake

Berries and Cream Cake: Your Ultimate Summer Indulgence

Berries and Cream Cake is a delightful summer dessert featuring layers of soft white cake, whipped cream, and a vibrant trio of berries.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Spoon and leveled
  • 1/4 cup cornstarch For tenderness
  • 1 tablespoon baking powder Leavening agent
  • 1 teaspoon baking soda Leavening agent
  • 1/2 teaspoon salt Flavor enhancement
  • 1/2 cup unsalted butter Softened to room temperature
  • 1/4 cup canola or vegetable oil Adds tenderness
  • 1 1/2 cups white granulated sugar Creates a fluffy texture
  • 1 tablespoon vanilla paste Adds rich vanilla notes
  • 4 large egg whites Fresh and at room temperature
  • 1 cup sour cream or Greek yogurt Use room temperature
  • 1 cup buttermilk Room temperature preferred
For the Whipped Cream
  • 8 ounces cream cheese Stabilizes whipped cream
  • 1/4 cup powdered sugar Sweetness for whipped cream
  • 1 cup heavy cream Use cold for whipping
For the Berries
  • 2 cups strawberries Diced into small pieces
  • 1 cup blackberries Adds color and flavor variety
  • 1 cup blueberries Fresh recommended
  • 2 tablespoons granulated sugar Helps macerate the berries

Equipment

  • Oven
  • Mixing bowls
  • Stand mixer or hand mixer
  • 8-inch round cake pans
  • Spatula
  • Wire Rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans.
  2. Sift together the dry ingredients: all-purpose flour, cornstarch, baking powder, baking soda, and salt.
  3. Cream together the unsalted butter, canola oil, and white granulated sugar until light and fluffy.
  4. Mix in vanilla paste, egg whites, and sour cream until smooth.
  5. Gradually combine the dry ingredients with the wet mixture, alternating with buttermilk.
  6. Divide the batter into the prepared pans and bake for 35-40 minutes.
  7. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
  8. Prepare the berry topping by mixing strawberries, blackberries, blueberries, and granulated sugar.
  9. Beat cream cheese and powdered sugar until smooth, then add heavy cream and beat until thickened.
  10. Whip additional heavy cream with powdered sugar and vanilla until stiff peaks form.
  11. Assemble the cake by layering whipped cream and macerated berries between two cake layers.
  12. Finish by decorating the top with remaining whipped cream and berries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 42gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

For best results, use fresh ingredients and avoid overmixing the batter.

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