Summer is just about here and so are all of the delicious summer berries! This Fresh Berry Cake is tender and moist and is layered with fluffy whipped cream and tons of fresh berries. It has just the right amount of sweetness and is the perfect way to kick off the start of summer!
I'm not kidding when I say that this Fresh Berry Cake has a soft and fluffy crumb. There are three layers of this tender cake and lots of delicious whipped cream in between each layer. Strawberries, raspberries, blueberries, and blackberries are added in with the whipped cream for a little more sweetness with every bite.
I love that this cake is super easy to make but still looks beautiful and is sure to impress a crowd. It's a naked cake meaning that it only has whipped cream layers and has bare sides so you don't have to worry about frosting the entire cake. It looks great with its layers of whipped cream and berries!
One quick note: If you're in need of a sturdier whipped cream because the cake will need to be at room temperature for a while or you just want to be able to stack it without having to let it chill as long, I recommend Sugar Geek Show's Stabilized Whipped Cream.
A FEW NOTES BEFORE WE GET STARTED
Room Temperature Ingredients:
Butter: It’s important that the butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Now let's bake! Get started by preheating your oven to 325º F. Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
In a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until well combined. With the mixer on medium speed add the 3 eggs one at a time, followed by the 2 egg yolks. Scrape down the sides of the bowl as needed. Add in the vanilla.
Beginning and ending with the flour mixture, alternate between adding the flour mixture and the milk to the batter. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
Coat three 7 inch pans with nonstick spray and parchment rounds and carefully divide the batter evenly among the pans. Smooth the batter out and gently tap the pans on the counter to avoid air bubbles.
Bake for 40-45 minutes until a toothpick inserted into the centers of the cakes comes out clean. Cool for 30 minutes on a cooling rack before gently running a knife along the edges and center of the pans, topping the cakes with another cooling rack, and carefully turning the cakes out.
Once the cakes have cooled, combine the heavy cream and sugar in a medium sized bowl. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed. Place whipped cream in the fridge to chill.
Carefully cut the tops of the cakes off with a serrated knife so that each layer is level. Place all three cakes, top side down, on parchment lined baking sheet and spread whipped cream on top of each. Top each with fresh berries. Place cookie sheet in the fridge to chill for at least 15 minutes.
Once chilled, carefully stack all three layers together on a cake board or stand making sure that they are level before adding the next layer. Chill until ready to serve. Enjoy!
This Fresh Berry Cake is tender and moist and is layered with fluffy whipped cream and tons of fresh berries. It has just the right amount of sweetness and is the perfect way to kick off the start of summer!
Author:Marisa Guerra
Prep Time:45 minutes
Cook Time:45 minutes
Total Time:1 hour and 30 minutes
Yield:8 to 12 servings
Category:Dessert
Ingredients
Cake
540 grams (4 ½ cups) flour
2 tsp baking powder
1 tsp salt
12 oz unsalted butter, softened
396 grams (2 cups) sugar
3 whole eggs and 2 egg yolks
2 tsp vanilla
340 grams (1 ½ cups) milk
Whipped Cream
681 grams (3 cups) heavy whipping cream
49 grams (¼ cup) sugar
Assembly
raspberries, blueberries, blackberries, and strawberries
Instructions
Cake
Preheat oven to 325º F.
Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
In a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until well combined.
With the mixer on medium speed add the 3 eggs one at a time, followed by the 2 egg yolks. Scrape down the sides of the bowl as needed. Add in the vanilla.
Beginning and ending with the flour mixture, alternate between adding the flour mixture and the milk to the batter. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
Coat three 7 inch pans with nonstick spray and parchment rounds and carefully divide the batter evenly among the pans. Smooth the batter out and gently tap the pans on the counter to avoid air bubbles.
Bake for 40-45 minutes until a toothpick inserted into the centers of the cakes comes out clean.
Cool for 30 minutes on a cooling rack before gently running a knife along the edges and center of the pans, topping the cakes with another cooling rack, and carefully turning the cakes out.
Whipped Cream
Once the cakes have cooled, combine the heavy cream and sugar in a medium sized bowl.
Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.
Place whipped cream in the fridge to chill.
Cake Assembly
Carefully cut the tops of the cakes off with a serrated knife so that each layer is level.
Place all three cakes, top side down, on parchment lined baking sheet and spread whipped cream on top of each. Top each with fresh berries. Place cookie sheet in the fridge to chill for at least 15 minutes.
Once chilled, carefully stack all three layers together on a cake board or stand making sure that they are level before adding the next layer.
Chill until ready to serve.
Enjoy!
Notes
You can use any kind of berries you like. I recommend slicing strawberries up into smaller pieces, but raspberries, blueberries, and blackberries can be kept whole.
It's crucial that you make sure that your whipped cream is very cold before stacking the layers to help ensure that they stay supported.
If you need a more stable whipped cream as the cake will need to be on display for a while or kept out of the fridge before eating, I recommend Sugar Geek Show's.
This cake is best when eaten shortly after assembling it. You can bake the cake in advance, wrap the layers in plastic wrap (do not cut off the tops yet so they stay fresh), and keep the layers at room temperature for 1-2 days.
Leftover cake with whipped cream should be stored in an airtight container in the fridge for 1-2 days.
You can also use three 6 inch round pans or two 8 inch round pans. Baking times will have to be adjusted slightly as the baking time in the recipe is for three 7 inch pans.
