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+ servings

Berry Cream Cake

Berry cream cake is a minimally decorated, naked-style cake that is vibrant and fresh, perfect for summer. The soft airy cake plus the lightness of the whipped cream pair perfectly with the bright, fresh berries. 
5 from 5 votes
Prep Time 15 mins
Cook Time 22 mins
cooling time 1 hr
Total Time 1 hr 37 mins
Course Dessert
Cuisine American
Servings 8 people
Calories 634 kcal


  • 3 - 8 or 9" cake pans


  • 2 and ½ cups all-purpose flour, sifted
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. salt
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 2 tsp. vanilla extract
  • ½ cup full-fat sour cream, room temperature
  • 1 cup whole milk, room temperature

Berries and Cream Topping:

  • 2 cups heavy whipping cream
  • cup powdered sugar
  • 1 tsp. vanilla extract
  • fresh berries: strawberries, blueberries, raspberries, blackberries


  • Preheat oven to 350°F. Grease three 8 or 9" cake pans, line with parchment paper, and grease the parchment paper, too.
  • In a medium bowl, whisk the sifted flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat the softened butter and sugar until smooth and creamy. Add eggs, 1 at a time, and mix until just combined after each. Add vanilla extract and sour cream and mix until smooth, scraping down the sides of the bowl as needed.
  • Add dry ingredients to wet ingredients in 3 additions and mix until just combined after each. Add the milk and mix until smooth. Do not overmix.
  • Divide the batter evenly into the prepared cake pans. Bake for 22-24 minutes until a toothpick inserted into the center comes out clean. If your cakes are baking unevenly, rearrange them in the oven midway through baking.
  • Allow the cakes to cool slightly in the pan and then cool completely in the fridge before topping.

Whipped Cream Topping:

  • Make the whipped cream in advance and keep it cool in the fridge. This will allow time for the cream to harden and will make topping the cakes easier.
  • In a large bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. About 5 minutes. Cool the whipped cream in the fridge for 1 hour to harden.
  • Once the cakes have cooled completely, begin assembling the layers. If the cakes are dome-shaped, use a large serrated knife to level off the top. Start with one cake layer and spread whipped cream on top. Arrange sliced berries on top. Top with a second cake layer. Add more cream and fresh berries and top with the final cake layer. Top with more whipped cream and fresh berries. Spread a small layer of cream around the sides of the cake, if desired.
  • Cool the assembled cake for at least 30 minutes in the fridge before slicing and serving.
  • Cover leftover cake and keep in the fridge for up to 5 days.


Calories: 634kcalCarbohydrates: 66gProtein: 6.4gFat: 40.3gSaturated Fat: 24.5gCholesterol: 204mgSodium: 603mgPotassium: 229mgFiber: 0.3gSugar: 57gCalcium: 147mgIron: 1mg
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