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.
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.