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Strawberry & Berry Whipped Cream Cake Recipe

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

4.8 from 25 reviews

A delightful Strawberry & Berry Whipped Cream Cake featuring fluffy pink sponge layers infused with strawberry puree, layered with fresh strawberries and blueberries, and frosted with a creamy, lightly sweetened whipped cream frosting enhanced with cream cheese for extra stability. Perfect for celebrations or a special dessert, this cake combines airy texture with fresh fruit flavors and elegant decoration.

Ingredients

Scale

For the 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
  • 2 tbsp strawberry puree (for pink color, optional)

For the Filling & Frosting:

  • 2 cups (480 ml) heavy cream, chilled
  • ½ cup (60 g) powdered sugar
  • 8 oz (225 g) cream cheese (optional, for stability)
  • 1 tsp vanilla extract

For the Fruit Layers & Decoration:

  • 2 cups fresh strawberries, halved
  • 1 cup blueberries
  • Extra strawberries and blueberries for garnish
  • Edible flowers (optional, for decoration)

Instructions

  1. Bake the Cake: Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans. In a bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs, vanilla extract, and strawberry puree for color. Gradually add the dry ingredients alternately with milk, mixing until smooth. Divide the batter evenly into the prepared pans and bake for 25 to 30 minutes or until a toothpick comes out clean. Let the cakes cool completely before assembling.
  2. Prepare the Whipped Cream Frosting: In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. For increased stability, beat the cream cheese separately until smooth, then gently fold it into the whipped cream mixture to ensure a creamy yet firm frosting perfect for layering.
  3. Assemble the Cake: Using a serrated knife, carefully slice each cooled cake layer in half horizontally to create four thin layers total. Place the first layer on your cake stand or serving plate. Spread an even layer of whipped cream over it, then arrange halved strawberries vertically along the edge with additional berries spread inside. Add another layer of whipped cream, place the next cake layer on top, and repeat the process using blueberries for the next fruit layer. Continue layering until all cake layers are used, covering the outside of the assembled cake with a smooth layer of whipped cream.
  4. Decorate: Pipe decorative rosettes or dollops of whipped cream on top of the cake using a piping bag fitted with a star tip. Garnish with whole strawberries, blueberries, and edible flowers to achieve a beautiful bakery-style finish that is sure to impress.

Notes

  • The strawberry puree is optional but adds beautiful color and subtle strawberry flavor to the cake layers.
  • Chilling the heavy cream before whipping helps achieve better volume and stability.
  • Folding in cream cheese stabilizes the whipped cream frosting, making it easier to work with for decorating and layering.
  • For best results, assemble this cake on the day it will be served to keep the fruit fresh and the cake fluffy.
  • Make sure to cool the cake completely before slicing and frosting to prevent the cream from melting.
  • Edible flowers add a sophisticated and fresh look but should be food-safe and pesticide-free.

Nutrition

Keywords: strawberry whipped cream cake, berry cake, whipped cream frosting, layered cake, fresh fruit cake, dessert recipe

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