Fresh Berry cream cake

Berry cream cake is a light and fluffy dessert made with a vanilla base, whipped cream or mascarpone frosting, and fresh seasonal berries.

It’s a popular choice for spring and summer get-togethers because it’s not too heavy and brings out the natural sweetness of fresh fruit.

You’ll see versions called chantilly berry cake, blueberry cream cake, or even fresh berry cake—but at the heart of it, it’s all about that sweet cake and creamy topping packed with berries.

I made this berry cream cake on a whim one weekend when I had a fridge full of berries that were begging to be used.

We had family over, and by the end of the evening, there wasn’t a single crumb left. I knew then that I had to share it with you.

This cake is light, creamy, and bursting with fresh berry flavor. Think soft vanilla cake layered with mascarpone whipped cream and a mountain of juicy strawberries, blueberries, raspberries, and blackberries.

No complicated tools or fancy tricks—just one bowl, one whisk, and lots of love.Whether you’re making this for a summer birthday, potluck, or just a weekend treat, it always hits the spot.

How To Make Berry Cream Cake?

Recipe Overview

This berry cream cake is made with a fluffy vanilla base, layered with mascarpone cream and topped with fresh mixed berries. It’s light, slightly tangy from the sour cream, and full of sweet summer flavor.

• Prep Time: 25 minutes
• Cook Time: 25–30 minutes
• Total Time: About 1 hour
• Cuisine: American
• Course: Dessert
• Difficulty: Easy
• Yield: 8–10 slices
• Calories: Approx. 340 per slice

Equipment

You don’t need much to make this cake—just the basics:

• Mixing bowls
• Hand mixer or whisk
• Rubber spatula
• 8 or 9-inch round cake pan
• Cooling rack
• Measuring cups and spoons
• Offset spatula (optional but helpful for spreading cream)

Ingredients

Here’s what you’ll need to make this berry cream cake from scratch:

Cake Batter:

• 150 g granulated sugar
• 2 large eggs, room temperature
• 120 g sour cream, room temperature
• 30 g vegetable oil (like canola)
• 1 tsp vanilla extract
• 170 g all-purpose flour
• 1 tbsp cornstarch
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Cream Filling & Topping:

• 150 g mascarpone
• 1 tsp vanilla paste
• 75 g powdered sugar
• 90 g heavy cream
• 400 g mixed berries (strawberries, blueberries, raspberries, blackberries)

Ingredient Notes

1. Sour Cream: Adds moisture and a slight tang, making the cake soft and tender.

2. Mascarpone: Gives the cream a rich, smooth texture without being too heavy.

3. Vanilla Paste: Adds deeper flavor, but you can use vanilla extract if that’s what you have.

4. Berries: Use fresh berries when you can. If using frozen, thaw and pat dry before adding to the cake.

5. Oil: Keeps the cake moist. Don’t skip it!

Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and line your cake pan with parchment paper.

2. Mix the Wet Ingredients

In a large bowl, whisk the sugar and eggs until slightly frothy. Add sour cream, oil, and vanilla extract. Stir until smooth.

3. Add the Dry Ingredients

Sift in the flour, cornstarch, baking powder, baking soda, and salt. Mix until just combined—don’t overmix. The batter will be thick and creamy.

4. Bake

Pour the batter into your prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick comes out clean. Let the cake cool completely on a wire rack.

5. Make the Cream

In a chilled bowl, whip the mascarpone, powdered sugar, vanilla paste, and heavy cream until soft peaks form. Don’t over-whip or it can turn grainy.

6. Assemble

Spread the mascarpone cream over the cooled cake. Pile on the fresh berries. You can go rustic or place them in a neat circle—whatever feels right to you!

Nutrition Facts (Per Slice – Approximate)

• Calories: 340
• Carbs: 36g
• Protein: 5g
• Fat: 20g
• Sugar: 22g
• Fiber: 3g

Serving Suggestions

This berry cream cake goes great with:

1. A cup of hot tea or iced coffee

2. A drizzle of honey or berry syrup on top

3. A scoop of vanilla ice cream on the side if you’re feeling fancy

4. Dusting of powdered sugar just before serving

FAQ

Conclusion

I hope you give this berry cream cake a try. It’s one of those recipes that looks like you spent hours on it, but it’s really simple at heart. If you make it, tag me or leave a comment—I’d love to hear how it turned out for you.