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Berry & Strawberry Whipped Cream Cake Recipe

Berry & Strawberry Whipped Cream Cake Recipe
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★★★★★

4.9 from 29 reviews

A light and airy Berry & Strawberry Whipped Cream Cake featuring layers of soft sponge cake, luscious whipped cream, and fresh mixed berries, elegantly decorated for a festive treat.

Ingredients

Scale

For the Sponge Cake:

  • 1 ½ cups (190 g) all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup (120 ml) milk

For the Whipped Cream Filling:

  • 2 cups (480 ml) heavy cream, chilled
  • ½ cup (60 g) powdered sugar
  • 1 tsp vanilla extract

For the Fruit Layers:

  • 2 cups fresh strawberries (some halved, some whole for topping)
  • 1 cup blueberries
  • 1 cup blackberries
  • ½ cup strawberry jam (or mixed berry jam)

For Decoration:

  • Fresh strawberries and blueberries
  • Whipped cream swirls
  • Powdered sugar (for dusting)
  • Edible gold sprinkles (optional)
  • A drizzle of strawberry syrup or honey

Instructions

  1. Bake the Cake: Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans. In a bowl, mix the flour, baking powder, and salt together. In a separate large bowl, cream the softened butter and sugar until fluffy. Add eggs one at a time, beating well after each addition, then stir in vanilla extract. Gradually fold in the dry ingredients alternating with milk until just combined. Divide batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely before proceeding.
  2. Prepare the Whipped Cream: Using chilled heavy cream, beat with powdered sugar and vanilla extract until stiff peaks form. This will be the luscious filling and frosting for the cake.
  3. Assemble the Cake: Once the cakes are cooled, slice each layer horizontally in half to create four thin cake layers. Place the first sponge layer on a serving plate, spread a generous layer of whipped cream, add blackberries and a light spread of strawberry jam. Add the second layer of sponge, spread whipped cream, arrange halved strawberries along the edge, and fill the center with blueberries. Repeat with the remaining layers and cover the entire outside of the cake with whipped cream, smoothing it evenly.
  4. Decorate: On top of the cake, arrange whole strawberries and blueberries attractively. Pipe whipped cream swirls around the edges for an elegant finish. Lightly dust the top with powdered sugar and sprinkle edible gold sprinkles if using. Finally, drizzle strawberry syrup or honey over the sides to add a glossy, appetizing touch.

Notes

  • Ensure heavy cream is well chilled before whipping for best results.
  • Use fresh berries for peak flavor and texture; frozen berries may add excess moisture.
  • For a fruity twist, try swapping strawberry jam with mixed berry or raspberry jam.
  • Edible gold sprinkles are optional but add a luxurious touch perfect for special occasions.
  • Store the assembled cake in the refrigerator and consume within 2 days for optimal freshness.

Nutrition

Keywords: berry cake, strawberry whipped cream cake, fresh berry dessert, layered cake, whipped cream cake, summer dessert

Find it online: https://maicook.com/berry-and-strawberry-whipped-cream-cake-recipe-2/