Berries and Cream Layer Cake

Simple and elegant, this berry-studded layer cake is an ode to spring’s fresh produce. Generous swoops of cream cheese-laced whipped cream bring a note of tanginess to balance out the sweet berries. Find more showstopping layer cakes in our Cake 2019 special issue!

Berries and Cream Layer Cake
Makes 1 (8-inch) cake
  • 1 cup (227 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 4 large eggs (200 grams), room temperature
  • 3 cups (375 grams) self-rising flour
  • 1 cup (240 grams) whole milk, room temperature
  • 1 teaspoon (4 grams) vanilla extract
  • Whipped Cream-Cream Cheese Frosting
  • (recipe follows)
  • 1 pound (454 grams) fresh strawberries, hulled and halved
  • 2 cups (340 grams) fresh blueberries
  • 2 cups (340 grams) fresh raspberries
  1. Preheat oven to 350°F (180°C). Butter and flour 2 (8-inch) round tall-sided cake pans; line pans with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. With mixer on low speed, gradually add flour to butter mixture alternately with milk, beginning and ending with flour, beating just until combined after each addition. Beat in vanilla. Divide batter between prepared pans.
  4. Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Spread half of Whipped Cream-Cream Cheese Frosting onto one cake layer. Place 8 strawberry halves around outside edge of cake. Fill center with half of blueberries and half of raspberries. Repeat layers once. Refrigerate for at least 1 hour before serving.

Whipped Cream-Cream Cheese Frosting
Makes about 5 cups
  • 8 ounces (225 grams) cream cheese, softened
  • ½ cup (100 grams) granulated sugar
  • 1 teaspoon (4 grams) vanilla extract
  • ⅛ teaspoon kosher salt
  • 2 cups (480 grams) heavy whipping cream, room temperature
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese at medium speed until smooth. Add sugar, vanilla, and salt, beating until combined. With mixer on high speed, add cream, beating until stiff peaks form. Use immediately.


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  1. The cake is a wonderful light fluffy batter and it is a delicious. Regarding the frosting, the recipe calls for the whipping cream to be at room temperature. Unfortunately, it was to warm and the frosting would not come together. On my second attempt I refrigerated the mixing bowl, whisk and whipping cream prior to making and it worked much better!! The cake is delicious and I will definitely make again.


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