Indulge in the delightful simplicity of our Easy Fresh Berry Cream Cake, a perfect blend of light, fluffy cake and rich, creamy goodness topped with a vibrant assortment of fresh berries. This elegant dessert is designed for both novice bakers and seasoned chefs who appreciate a dessert that’s both visually stunning and deliciously satisfying.
The foundation of this cake is a tender, moist vanilla sponge that forms a soft and airy base. The cake is generously layered with a luscious, homemade cream that’s whipped to perfection, creating a velvety smooth texture that melts in your mouth. This creamy layer provides the ideal contrast to the juicy, sun-kissed berries that adorn the top of the cake.
The fresh berries—typically a colorful mix of strawberries, blueberries, raspberries, and blackberries—add a burst of natural sweetness and a tangy zing, making each bite a refreshing experience. Their vibrant colors not only enhance the visual appeal of the cake but also complement the rich cream and soft cake layers beautifully.
Perfect for any occasion, whether it’s a casual family gathering or a special celebration, this Easy Fresh Berry Cream Cake is a crowd-pleaser that combines simplicity with sophistication. Its ease of preparation means you can enjoy a homemade dessert without the stress, and the end result is always a showstopper.
Serve it chilled for a refreshing treat on a warm day, or at room temperature for a comforting, indulgent experience. With its balance of flavors and textures, this cake is sure to become a favorite in your dessert repertoire.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
For the Berry Topping:
- 1 cup fresh mixed berries (such as strawberries, blueberries, raspberries, and blackberries)
- 2 tbsp granulated sugar (optional, for sweetening berries)
For the Cream Frosting:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Prepare the Cake Batter:
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter until creamy. Add the eggs, one at a time, beating well after each addition.
- Mix in the sour cream and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Bake the Cake:
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Berry Topping:
- If desired, toss the fresh berries with granulated sugar to sweeten them slightly. Set aside.
- Make the Cream Frosting:
- In a chilled bowl, whip the heavy cream until it starts to thicken.
- Add the powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
- Assemble the Cake:
- Once the cake is completely cooled, spread the cream frosting evenly over the top.
- Arrange the fresh berries on top of the frosting in a decorative pattern.
- Serve and Enjoy:
- Slice the cake and serve immediately. Enjoy your fresh berry cream cake!
Tips:
- Chill the Mixing Bowl: For best results, chill the mixing bowl and beaters before whipping the cream. This helps the cream whip up more effectively.
- Berry Freshness: Use the freshest berries you can find for the best flavor and texture. If using frozen berries, thaw and drain them thoroughly to avoid excess moisture.
- Cake Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake is best enjoyed within a day or two of making it.
- Make Ahead: You can bake the cake a day in advance and store it at room temperature, then frost and top with berries on the day of serving.
