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–+ servings
Fresh Berry Cream Cake

Fresh Berry Cream Cake

Deliciously layered Fresh Berry Cream Cake featuring a moist cake base, whipped cream, and fresh berries.
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Prep Time 30 minutes
Cook Time 24 minutes
Chill Time 2 hours
Total Time 2 hours 54 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 380 kcal

Equipment

  • 8-inch round cake pans
  • Stand Mixer
  • Whisk
  • mixing bowl
  • Cooling Rack
  • Cake Turntable
  • icing spatula
  • cake carrier

Ingredients
  

Cake

  • 2.5 cups cake flour spooned & leveled
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 0.75 cup unsalted butter softened to room temperature
  • 1.75 cups granulated sugar
  • 5 large egg whites at room temperature
  • 0.5 cup sour cream at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup whole milk at room temperature

Whipped Cream & Berries

  • 2 cups heavy cream or heavy whipping cream
  • 0.33 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 0.5 teaspoon almond extract optional

Instructions
 

Cake Preparation

  • Preheat the oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans and line with parchment paper. Grease the parchment as well.
  • Whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
  • Beat the butter on high speed until smooth and creamy. Add sugar and beat until creamed together. Then add the egg whites and mix. Add sour cream and vanilla extract. Gradually incorporate dry ingredients and milk until just combined.
  • Pour the batter into the prepared pans and bake for 22-24 minutes. Allow to cool completely.

Whipped Cream

  • Whip heavy cream, confectioners' sugar, vanilla extract, and almond extract until medium peaks form.

Assembly

  • Level the cooled cake layers if domed. Place one layer on a stand, spread whipped cream, and layer berries. Repeat with second layer, then top with third layer and remaining whipped cream and berries.
  • Chill for at least 2 hours before serving.
  • Store leftovers tightly covered in the refrigerator for up to 5 days.

Notes

The cakes can be made ahead and frozen. Leftover egg yolks can be used for making lemon curd.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 40gProtein: 4gFat: 23gSaturated Fat: 14gTrans Fat: 1gCholesterol: 80mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 800IUVitamin C: 2mgCalcium: 100mgIron: 1mg
Keyword berries, cake, Dessert, Fresh Berry Cream Cake, layer cake, whipped cream
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