If you’re on the lookout for a refreshing dessert, you’ve got to try this Berries and Cream Cake. It’s a light and fruity way to celebrate summer, especially when berries are in season.
This recipe fixes dry crumb by adding cream and berries for moist texture, simplifies assembly with a straightforward batter, and prevents sinking through gentle folding.
You see, baking can feel overwhelming sometimes. I’ve had moments where I’ve struggled with messy frosted cakes that look gorgeous but are tricky to slice. This recipe skips the frosting fuss with a lovely naked style, making it easier for everyone to dig in without worrying about the mess.
The great thing about this recipe is how adaptable it is. You can mix and match different berries based on what you have, and it stays moist thanks to a mix of yogurt and milk. Plus, with just 40 minutes of prep and a total time of around 3 hours, it’s doable even on busy days.
If you love fruits in your desserts, give this Lemon Raspberry Yogurt Cake a try too! It’s another delicious way to use seasonal flavors.
Why You Will Love This Recipe
- Freshness The seasonal berries really shine in this cake, bringing in that burst of flavor that’s just perfect for summer. You’ll love how vibrant it tastes.
- Creamy Texture Using mascarpone adds a rich creaminess that takes this cake to another level. It pairs beautifully with the lightness of the sponge.
- Convenience The naked design means there’s no fuss with frosting, making it easy to serve and enjoy. Plus, it looks stunning, too.
- Storage Leftovers can be kept in the fridge for a few days, so you can savor each slice chilled or at room temperature. That’s always a win.
Classic Berries and Cream Cake
- Prep Time: 40 minutes
- Cool Time: 60 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours 20 minutes
- Yield: 8-10 servings 1x
- Category: dessert
- Method: baking
- Cuisine: unspecified
- Diet: vegetarian
Description
A delightful layered cake featuring fresh mixed berries and a rich mascarpone cream.
Ingredients
- 2 cups all-purpose flour
- 11/2 teaspoon baking powder
- 1/21/2 teaspoon sea salt or kosher salt
- 2/3 cup sour cream, room temperature
- 2/3 cup whole milk, room temperature
- 1 cup unsalted butter, softened
- 1 1/3 cups granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 8 ounces mascarpone cheese, cold
- 1 cup heavy whipping cream, cold
- 1/3 cup granulated sugar
- 11/2 teaspoon vanilla bean paste or extract
- 2 cups assorted mixed berries, such as strawberries, raspberries, blackberries, and blueberries
- Optional: edible flowers for decorating
- Pinch of salt
Instructions
- Preheat the Oven: Start by preheating your oven to 350 degrees F. You will know it is ready when you can feel the warmth radiating from it.
- Mix the Dry Ingredients: Grab a bowl and whisk together the all-purpose flour, baking powder, and a pinch of sea salt. Ensure everything is whisked well to avoid clumping.
- Beat the Wet Ingredients: In another bowl, cream together the granulated sugar and unsalted butter until it is light and fluffy, looking pale in color.
- Combine the Batter: Add the dry mix gradually to the wet ingredients while alternating with the sour cream and milk. Mix until you achieve a smooth batter that is slightly thick but pourable.
- Bake the Cake Layers: Pour the batter evenly into the greased cake pans and place them in the oven. Check at about 30 minutes; the cakes should turn golden brown and be aromatic.
- Cool and Level the Cakes: Once baked, let the cakes cool in the pans for a bit before transferring them to a cooling rack. Level the tops with a serrated knife to ensure flat layers for stacking.
- Prepare the Mascarpone Cream: In a chilled bowl, whisk the mascarpone cheese and heavy cream together until it thickens and holds peaks.
- Layer with Berries: Place one cake layer on a plate, spread on some mascarpone cream, and scatter your favorite berries evenly atop.
- Finish with More Cream: Add the second layer of cake on top and repeat with more mascarpone cream and berries.
- Chill and Serve: Let the assembled cake chill in the fridge for about 60 minutes. After chilling, the cake should be set for serving.
Notes
- Storage Tips: Store leftover slices in an airtight container in the fridge for 3-4 days. They can be enjoyed chilled or at room temperature.
- Expert Tips: Use room temperature ingredients for better mixing. If cakes are domed on top after baking, level them with a serrated knife before assembly. If the mascarpone cream is too runny, ensure the mascarpone and cream are cold; whip until thick.
- Reheating Instructions: Not applicable for this cake; enjoy cold or at room temperature.
- Serving Suggestions: Serve with a side of fresh whipped cream or pair with a light summer salad for balance. Garnish with mint leaves for added freshness.
- Recipe Variations: You can substitute cream cheese for mascarpone for a tangier flavor or try a mix of dark chocolate ganache with berries.
- Ingredient Notes: When using fresh berries, any mix will work beautifully, such as strawberries, raspberries, blackberries, and blueberries. If unsweetened berries are utilized, sprinkle a little sugar on them 30 minutes before assembly to enhance their flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 513
- Sugar: 43g
- Sodium: 366mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 127mg
Recipe Tips
- If the cakes have a domed top, gently level them with a serrated knife before stacking for a neat presentation.
- When the mascarpone cream appears runny, confirm both mascarpone and cream are cold, then whip until it achieves a thicker consistency.
- For layers that may slide apart, chill the baked layers before adding cream and berries to help them stay in place.
- If using unsweetened berries, consider sprinkling a little sugar on them 30 minutes prior to assembly to enhance their flavor.
- When storing any leftover cake, wrap it tightly in cling film and refrigerate to keep it fresh for up to four days.
Serving Suggestions
Pair this berries and cream cake with fresh whipped cream on the side for added richness. A light summer salad complements the cake nicely, bringing refreshing flavors to the table.
This cake works well in various settings, such as summer barbecues and birthday celebrations. It can also be a delightful addition to picnics and outdoor gatherings.
Adding fresh mint leaves as a garnish provides a clean finish to this dessert. A drizzle of sugar-free berry sauce can enhance the presentation and flavor without adding extra carbohydrates.
Recipe variations
- You can use cake flour instead of all-purpose flour for a lighter texture in your berries and cream cake.
- Add 1 tablespoon of lemon zest in the batter for a refreshing citrus flavor that complements the berries beautifully.
- Either opt for cream cheese instead of mascarpone for a tangier taste, or mix dark chocolate ganache with your berries.
- Scale your recipe by adjusting the ingredients accordingly: use 3 cups of flour, 1 cup of sugar, and 4 eggs for a larger cake. Check out Strawberry Shortcake for more ideas.
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How to Store?
To keep your berries and cream cake fresh, follow these storage tips:
Refrigeration: Store slices in an airtight container in the fridge for up to 4 days. Ensure the container is sealed tightly.
Freezing: Wrap the cake tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. Keep it for up to 3 months. Thaw overnight in the fridge before serving.
Room Temperature: If serving immediately, place slices on a plate and cover with a clean kitchen towel. Consume within 1 day.
Other Recipes You’ll Love
- Greek Yogurt Cake
- Lemon Raspberry Yogurt Cake
- Blueberry Lemon Ricotta Cake
- Gluten-Free New York-Style Crumb Cake
If you enjoyed this Berries and Cream Cake or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
