Whipped Cream Berry Cake

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Light as a cloud, and bursting with berry bliss.


For the White Cake:

2 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature
1 3/4 cups granulated sugar
5 egg whites, room temperature
2 teaspoons vanilla extract
1 cup whole milk, room temperature

For the Whipped Cream:

3 cups heavy cream
1/3 cup confectioners’ sugar (adjust to taste)
1 teaspoon vanilla extract

For the Berry Filling:

2 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
1/4 cup granulated sugar (optional, depending on sweetness of the berries)
2 tablespoons berry jam (optional, for added flavor)

For Decoration:

Additional mixed berries for topping


Bake the Cake Layers:

Whisk together flour, baking powder, and salt. Cream the butter and sugar until light and fluffy. Add egg whites and vanilla, mixing well. Alternate adding the dry ingredients and milk to the wet ingredients, mixing until just combined.
Divide the batter evenly into three greased and floured round cake pans. Bake at 350ยฐF (175ยฐC) for about 25 minutes or until a toothpick comes out clean. Cool the cakes completely.

Prepare the Whipped Cream:

Whip the heavy cream with confectioners’ sugar and vanilla extract until stiff peaks form. Be careful not to over-whip.

Make the Berry Filling:

If desired, macerate the berries with sugar and jam to create a saucy filling.

Assemble the Cake:

Place one layer of the cake on a serving plate. Spread with a layer of whipped cream, then spoon some of the berry filling on top. Repeat with the second layer. Add the final cake layer and frost the entire cake with the remaining whipped cream.


Arrange the additional mixed berries on top of the cake in a decorative pattern.

Chill and Serve:

Refrigerate the cake until ready to serve. This allows the whipped cream to stabilize a bit and makes cutting easier.
Enjoy your light and fresh white cake with a delightful combination of mixed berries and sweet whipped cream!

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