Decadent Berries and Cream Layer Cake Recipe

This berries and cream cake features a moist vanilla cake, lightly sweetened whipped cream and fresh berries for a dessert that’s not too sweet and looks beautiful. Simple, elegant and perfect for summer.

This berries and cream cake is ideal for berry season. It begins with a moist, tender vanilla cake made with egg whites for a delicate flavor that complements the berries and cream. The single-layer design means no stacking or complicated assembly, and it’s easy to transport to summer barbecues or potlucks.

The mix of tender cake, fluffy whipped cream and fresh berries creates a light, irresistible dessert.

Making the Cake

This vanilla cake is a moist white cake made with egg whites only, resulting in a delicate flavor that pairs beautifully with berries and cream.

1. Preheat the oven to 340°F (170°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks, or use a 9-inch round cake pan with 2-inch sides. Lightly grease and flour the bottom and sides of the pan.
   • Note: There is too much batter for an 8-inch round pan. A 9-inch springform or a 9-inch round pan with 2-inch sides is recommended. If using a regular cake pan, foil around the pan is not necessary.
2. In a medium bowl, sift together the dry ingredients: all-purpose flour, baking powder and salt. Whisk briefly to combine and set aside.
3. In a large bowl, beat the butter and sugar until fluffy and smooth, about 2 minutes. The butter should be softened but not melting.
4. Add vanilla extract and a tablespoon of vegetable oil. The oil helps keep the cake moist.
5. Beat the room-temperature egg whites into the butter mixture one at a time. After each addition, stop the mixer and scrape the bowl to ensure everything is incorporated. The batter should look light and fluffy.
6. With the mixer on low, add about one-third of the dry ingredients, then half of the milk. Continue alternating additions of flour and milk until fully incorporated. This method helps avoid overmixing and keeps the cake tender.
7. Pour the batter into the prepared pan and smooth the top. Bake in the middle of the oven for 45–50 minutes, or until a toothpick inserted in the center comes out clean and the edges pull away slightly from the pan. Check around 40 minutes; if the top browns too quickly, tent loosely with foil and continue baking.
8. Cool the cake in the pan for at least 20 minutes, then release the springform or invert the cake and finish cooling on a wire rack.

Berries and Cream Topping

The cake is finished with lightly sweetened whipped cream and fresh berries. Whipping cream, powdered sugar and vanilla extract make a simple, elegant topping.

When making whipped cream, use heavy whipping cream from the fridge (about 33–35% milk fat). Beat until medium peaks form but stop before the cream becomes grainy or starts to separate. Useful tips:

• Chill the bowl and beaters for at least 10 minutes and keep the cream cold until you start. Cold tools and cream whip up more easily and give better volume.
• If the cream begins to look curdled or grainy, fold in a tablespoon of additional cold cream at a time until the texture smooths out.

Top the fully cooled cake with the whipped cream and arrange fresh berries on top. Make sure the cake is completely cool to avoid melting the whipped cream.

Make Ahead Tips

For best results, add whipped cream and berries just before serving. You can, however, prepare components in advance:

• Make the cake a day ahead. Cool completely, wrap tightly and store at room temperature. Prepare whipped cream and store it in an airtight container in the fridge until serving. Allow the cake to come to room temperature for about 30 minutes before serving.
• To freeze, cool the cake completely, wrap tightly in plastic and place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before serving.

This berries and cream cake is a light, crowd-pleasing summer dessert. It’s elegant enough for special occasions yet simple enough for everyday gatherings.

Berries and Cream Cake

A moist vanilla cake topped with lightly sweetened whipped cream and fresh berries — simple, elegant and perfect for summer.

Prep: 45 mins

Cook: 45 mins

Total: 1 hr 30 mins

Servings: 10 slices

Equipment

• 9-inch (23 cm) springform pan or 9-inch cake pan with 2-inch sides

Ingredients

Vanilla Cake

• 2 cups all-purpose flour (250 g)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup unsalted butter (168 g), softened
• 1 1/4 cups granulated sugar (250 g)
• 2 teaspoons vanilla extract
• 1 tablespoon vegetable oil
• 3 large egg whites, room temperature
• 1 cup whole milk (240 ml), room temperature

Whipped Cream

• 1 cup whipping cream (240 ml), cold (33–35% MF)
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Berries

• 2 cups fresh berries (about 250 g), your choice

Instructions

Vanilla Cake

• Preheat oven to 340°F (170°C). Wrap a 9-inch springform pan with foil if using one; otherwise lightly grease and flour a 9-inch cake pan with 2-inch sides.
• Sift together flour, baking powder and salt; whisk and set aside.
• Beat butter and sugar until fluffy, about 2 minutes. Add vanilla and oil.
• Beat in egg whites one at a time, scraping the bowl after each addition.
• With the mixer on low, alternate adding the flour mixture and milk: about one-third of the flour, then half the milk, repeating until combined.
• Pour batter into the prepared pan and smooth the top. Bake 45–50 minutes, or until a toothpick comes out clean and edges pull away slightly. Tent with foil if the top browns too quickly.
• Cool in pan 20 minutes, then release the springform or invert and cool completely on a rack.

Whipped Cream

• Chill a large bowl and whisk attachment for 10 minutes. Keep the cream cold.
• Beat the cream with powdered sugar and vanilla, starting medium-low and increasing to medium speed. Whip to medium peaks — sturdy but not curdled.
• If the cream begins to curdle, fold in additional cold cream a tablespoon at a time until smooth.

Serving

• Ensure the cake is fully cooled. Transfer to a serving plate or cake stand.
• Top with whipped cream and arrange fresh berries just before serving.

Notes

1. Storage: Store leftovers in an airtight container in the refrigerator.
2. Nutrition: Nutrition shown is an estimate per slice when the cake is cut into 10 pieces, including whipped cream and berries.