Indulge in a delightful dessert with this fresh berry cream cake. This cake features layers of moist, fluffy cake, rich whipped cream, and a vibrant assortment of fresh berries. It's perfect for celebrations or a simple treat.
If you're heading to the supermarket, make sure to look for cake flour, sour cream, and almond extract. These ingredients might not be common in every kitchen but are essential for achieving the perfect texture and flavor in this cake.
Ingredients for Fresh Berry Cream Cake
cake flour: A finely milled flour that gives the cake a light and airy texture.
baking powder: Helps the cake rise and become fluffy.
baking soda: Works with the baking powder to leaven the cake.
salt: Enhances the flavors in the cake.
unsalted butter: Adds richness and moisture to the cake.
granulated sugar: Sweetens the cake uniformly.
whites egg: Contributes to the cake's structure and lightness.
sour cream: Adds moisture and a slight tang to balance the sweetness.
pure vanilla extract: Provides a lovely aromatic flavor.
whole milk: Moistens the batter and adds richness.
heavy cream: Essential for making the whipped cream topping.
confectioners’ sugar: Sweetens the whipped cream without grittiness.
almond extract: Adds a subtle, nutty flavor to the whipped cream.
berries: Fresh berries add a burst of flavor and vibrant color to the cake.
confectioners’ sugar: A finishing touch for garnish.
One reader, Kaila Wise says:
This fresh berry cream cake recipe is a delight! The cake is moist and fluffy, and the whipped cream with berries adds a refreshing touch. Perfect for any occasion, it’s a crowd-pleaser that’s both beautiful and delicious. Highly recommend giving it a try!
Essential Techniques for Making Fresh Berry Cream Cake
How to grease and line cake pans: Grease the cake pans with butter or non-stick spray, then place a round piece of parchment paper at the bottom of each pan and grease the parchment paper as well.
How to cream butter and sugar: Beat the butter on high speed until smooth and creamy, then add the sugar and continue beating until the mixture is light and fluffy.
How to beat egg whites: Add the egg whites to the creamed butter and sugar mixture and beat on high speed until fully combined.
How to level cakes: Use a large serrated knife to slice a thin layer off the tops of the cooled cakes to create a flat surface.
How to whip cream: Using a hand mixer or stand mixer with a whisk attachment, whip the heavy cream, confectioners’ sugar, vanilla extract, and almond extract on medium-high speed until medium peaks form.
How to assemble the cake: Place one cake layer on a serving plate, spread whipped cream on top, add a layer of berries, and repeat with the remaining layers.
How To Make Fresh Berry Cream Cake
This light and vibrant fresh berry cream cake towers 3 beautiful layers of juicy berries and fluffy whipped cream in between moist white cake.
Serves:
Ingredients
- 2½cupscake flour,sifted, spoon and leveled – sift before measuring
- 2tspbaking powder
- ½tspbaking soda
- 1tspsalt
- ¾cupunsalted butter,(1.5sticks), softened to room temperature
- 1¾cupsgranulated sugar
- 3large whites egg,at room temperature
- ½cupsour cream,at room temperature
- 1tbsppure vanilla extract
- 1cupwhole milk,at room temperature
For Whipped Cream & Berries:
- 2cupsheavy cream or heavy whipping cream,cold
- ⅓cupconfectioners’ sugar
- 1tsppure vanilla extract
- ½tspalmond extract,optional
- 2cupsberries,fresh any berry or mix of berries
- confectioners’ sugar fresh florals,for dusting, optional
Instructions
Cake:
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Preheat the oven to 350 degrees F. Grease three 8-inch or 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
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Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
Whipped Cream:
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Using a handheld or stand mixer fitted with a whisk attachment beat the butter on high speed for about 1 minute until smooth and creamy. Add the sugar and beat on high speed for about 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
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Add the egg whites. Beat on high speed for about 2 minutes until combined. 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. The batter will be slightly thick.
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Pour batter evenly into cake pans. Bake for about 22 to 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.
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Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners’ sugar, vanilla extract, and almond extract on medium-high speed for about 3 to 4 minutes until medium peaks form 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.
To Assemble the Cake:
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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.)
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Place 1 cake layer on your cake stand or serving plate. Evenly spread 1 heaping cup of whipped cream on top. 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’ sugar on the berries, and/or garnish with fresh florals if desired.
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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, carefully cover it with plastic wrap or use a cake carrier for storing in the refrigerator. Note that the berries could begin to release their juices if kept in the refrigerator for longer than 2 hours. For cutting, use the sharpest knife available and cut slowly.
Recipe Notes
Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Nutrition
- Calories: 541.65kcal
- Fat: 30.09g
- Saturated Fat: 18.29g
- Trans Fat: 0.47g
- Monounsaturated Fat: 8.30g
- Polyunsaturated Fat: 1.45g
- Carbohydrates: 63.36g
- Fiber: 1.08g
- Sugar: 39.73g
- Protein: 5.65g
- Cholesterol: 131.85mg
- Sodium: 353.25mg
- Calcium: 131.30mg
- Potassium: 140.46mg
- Iron: 2.49mg
- Vitamin A: 304.23µg
- Vitamin C: 2.72mg
Crucial Technique Tips for a Perfect Fresh Berry Cream Cake
To ensure your cake layers bake evenly and rise properly, make sure all your ingredients are at room temperature before starting. This includes butter, egg whites, sour cream, and milk. Room temperature ingredients mix more uniformly, resulting in a smoother batter and a more consistent texture in your cake.
Time-Saving Tips for Making Fresh Berry Cream Cake Recipe
Prepare ingredients in advance: Measure and set out all ingredients before starting to streamline the process.
Use pre-made whipped cream: Save time by using store-bought whipped cream instead of making it from scratch.
Opt for frozen berries: If fresh berries are not available, use frozen ones to save on washing and prepping time.
Level cakes quickly: Use a cake leveler tool to speed up the process of leveling the cake layers.
Chill the cake layers: Freeze the cake layers for 15 minutes to make them easier to handle and assemble.
Substitute Ingredients For Fresh Berry Cream Cake Recipe
cake flour - Substitute with all-purpose flour: Use 2¼ cups of all-purpose flour and ¼ cup of cornstarch to mimic the light texture of cake flour.
baking powder - Substitute with baking soda and cream of tartar: Use 1 tsp baking soda and 2 tsp cream of tartar to achieve the same leavening effect.
baking soda - Substitute with baking powder: Use 4 tsp of baking powder for every 1 tsp of baking soda, but reduce the salt in the recipe.
unsalted butter - Substitute with salted butter: Reduce the added salt in the recipe by ¼ tsp for every ½ cup of butter used.
granulated sugar - Substitute with coconut sugar: Use an equal amount of coconut sugar for a similar sweetness with a slight caramel flavor.
whites egg - Substitute with aquafaba: Use 3 tbsp of aquafaba (the liquid from a can of chickpeas) for each egg white.
sour cream - Substitute with Greek yogurt: Use an equal amount of Greek yogurt for a similar tangy flavor and creamy texture.
pure vanilla extract - Substitute with vanilla bean paste: Use an equal amount of vanilla bean paste for a more intense vanilla flavor.
whole milk - Substitute with almond milk: Use an equal amount of almond milk for a dairy-free option with a slightly nutty flavor.
heavy cream - Substitute with coconut cream: Use an equal amount of coconut cream for a dairy-free option with a rich, creamy texture.
confectioners’ sugar - Substitute with granulated sugar: Blend granulated sugar in a blender until it becomes a fine powder to mimic confectioners’ sugar.
almond extract - Substitute with vanilla extract: Use an equal amount of vanilla extract for a different but still complementary flavor.
berries - Substitute with stone fruits: Use an equal amount of chopped peaches, plums, or cherries for a different but equally delicious fruit topping.
Presentation Ideas for a Stunning Fresh Berry Cream Cake
Use a cake stand: Elevate the fresh berry cream cake on a pristine white cake stand to give it a sophisticated and elegant presentation.
Level the cake layers: Ensure each layer of the cake is perfectly leveled to create a visually appealing and structurally sound dessert.
Apply whipped cream evenly: Spread the whipped cream smoothly and evenly between each layer and on top to maintain a clean and professional look.
Arrange berries artfully: Place the berries in a deliberate and artistic pattern on each layer, ensuring a mix of colors and sizes for visual interest.
Dust with confectioners’ sugar: Lightly dust the berries with confectioners’ sugar to add a touch of elegance and a hint of sweetness.
Garnish with fresh florals: Add a few strategically placed fresh florals on top of the cake for a pop of color and a touch of sophistication.
Chill before serving: Allow the assembled cake to chill in the refrigerator for at least 2 hours to ensure the whipped cream sets properly and the flavors meld together.
Use a sharp knife for cutting: When ready to serve, use the sharpest knife available to cut clean, precise slices, showcasing the beautiful layers of cake, whipped cream, and berries.
Serve with a berry coulis: Accompany each slice with a drizzle of berry coulis on the plate to enhance the flavor and add a professional touch.
Add a mint sprig: Place a small sprig of fresh mint on each plate for a burst of color and a refreshing aroma.
Essential Kitchen Tools for Making Fresh Berry Cream Cake
Oven: Used to bake the cake layers at a consistent temperature of 350 degrees F.
Cake pans: Three 8-inch or 9-inch pans to bake the cake layers evenly.
Parchment paper: Lining the cake pans to ensure the cakes release seamlessly.
Whisk: Used to mix the dry ingredients together.
Handheld mixer: Useful for beating the butter, sugar, and egg whites to the right consistency.
Stand mixer: An alternative to the handheld mixer, especially useful for whipping the cream.
Rubber spatula: Helps scrape down the sides and bottom of the bowl to ensure all ingredients are well mixed.
Measuring cups: Essential for accurately measuring both dry and wet ingredients.
Measuring spoons: Used for measuring smaller quantities of ingredients like baking powder, baking soda, and extracts.
Wire rack: Allows the cake layers to cool completely and evenly.
Large serrated knife: Used for leveling the cake layers to ensure a flat surface for stacking.
Cake stand: Provides a stable base for assembling and serving the cake.
Serving plate: An alternative to the cake stand for assembling and serving the cake.
Plastic wrap: Useful for covering the cake if it needs to be stored in the refrigerator for more than a few hours.
Cake carrier: Another option for storing the cake in the refrigerator, especially if you need to transport it.
Sharp knife: Essential for cutting the cake neatly when serving.
Storing and Freezing Fresh Berry Cream Cake: A Guide
Here are the detailed storing and freezing guidelines for the fresh berry cream cake recipe:
- Storing: Cover the cake and store in the refrigerator for up to 2-3 days. Note that the whipped cream will lose its shape and the berries will release their juices over time, so the cake is best enjoyed sooner rather than later.
- Freezing the assembled cake: It's not ideal to freeze the fully assembled cake because the whipped cream and berries will not thaw very well. If you want to freeze the assembled cake, wrap it tightly in plastic wrap and freeze for up to 2-3 months. When ready to eat, thaw the cake in the refrigerator overnight. The whipped cream may be a bit watery and the berries mushy, but it will still taste delicious.
- Freezing cake layers: If you want to prepare the cake layers ahead of time, bake and cool them completely. Once cooled, wrap each layer tightly in plastic wrap and freeze for up to 3 months. Thaw the cake layers in the refrigerator before using. Assemble the cake with freshly made whipped cream and berries.
- Freezing leftover slices: Wrap individual slices of the cake tightly in plastic wrap and freeze for up to 2-3 months. Thaw the slices in the refrigerator before serving. The texture of the cake and toppings may be slightly affected, but it will still be tasty.
Surprising Facts About Fresh Berry Cream Cake
markdown This fresh berry cream cake recipe uses sour cream in the batter, which helps to create a moist and tender cake. The whipped cream topping is stabilized with both vanilla extract and almond extract, adding a subtle depth of flavor.
Is Making Fresh Berry Cream Cake at Home Cost-Effective?
The fresh berry cream cake recipe is moderately cost-effective for a household. The primary expenses are fresh berries and heavy cream, which can be pricey depending on the season and location. However, the other ingredients like cake flour, sugar, and butter are relatively inexpensive and often already available in most kitchens. For a household of 4, the approximate cost is around $20-$25 USD. Considering the delightful taste and the impressive presentation, I would rate this recipe a solid 7 out of 10 in terms of cost-effectiveness.
Is Fresh Berry Cream Cake Healthy or Unhealthy?
This fresh berry cream cake recipe, while undeniably delicious, is not particularly healthy. The cake itself is made with refined flour and sugar, which provide empty calories without much nutritional value. The high amount of butter and heavy cream also contribute to the cake's high calorie and fat content. Additionally, the recipe calls for a significant amount of added sugar in both the cake and the whipped cream frosting.
However, the inclusion of fresh berries does add some nutritional benefits to the cake. Berries are rich in antioxidants, vitamins, and fiber, which can help support overall health. The recipe also uses whole milk and sour cream, which provide some protein and calcium.
To make this recipe healthier, consider the following suggestions:
- Replace some of the all-purpose flour with whole wheat pastry flour or almond flour to increase the fiber and nutrient content
- Reduce the amount of sugar in both the cake and the whipped cream, or use a natural sweetener like honey or maple syrup
- Use Greek yogurt instead of sour cream for a protein boost and to reduce the fat content
- Opt for a lighter whipped cream made with half heavy cream and half milk, or use whipped coconut cream for a dairy-free option
- Increase the amount of berries used in the recipe to boost the antioxidant and fiber content
- Serve smaller portions of the cake to help control calorie intake
Editor's Opinion on the Delightful Fresh Berry Cream Cake
This fresh berry cream cake recipe is a delightful blend of moist cake layers and luscious whipped cream, complemented by the natural sweetness of fresh berries. The use of sour cream adds a subtle tang, enhancing the overall flavor profile. The step-by-step instructions are clear and thorough, ensuring even novice bakers can achieve a beautiful result. However, the recipe could benefit from a note on the best types of berries to use for optimal flavor and presentation. Overall, it's a sophisticated yet approachable dessert perfect for any special occasion.
Enhance Your Fresh Berry Cream Cake Recipe with These Unique Side Dishes:
Delicious Alternatives to Fresh Berry Cream Cake
Appetizer and Main Course Ideas to Complement Fresh Berry Cream Cake
Why trust this Fresh Berry Cream Cake Recipe:
This fresh berry cream cake recipe is a tried-and-true favorite, perfect for any celebration. With detailed instructions and carefully selected ingredients, it ensures a moist and flavorful cake. The combination of whipped cream and fresh berries creates a delightful balance of sweetness and tartness. Trust in the quality of this recipe, as it has been meticulously crafted and tested to guarantee a delicious outcome every time.
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