Berry and Cream Cake
This berry and cream cake is a fluffy vanilla cake topped with cream cheese whipped cream and fresh, juicy berries. Easy to bake, transport and serve right from the same pan. Everyone will love it for the Fourth of July and summer cookouts!
Servings: 24 slices
Calories: 270kcal
Equipment
- 1 Stand mixer with the paddle attachment
Ingredients
Vanilla Cake
- 2½ cups cake flour sifted, or use all-purpose flour
- 2¼ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup unsalted butter room temperature
- 1½ cups granulated sugar
- ½ cup canola oil or vegetable oil
- 5 egg whites large, room temperature
- ½ cup sour cream full fat, room temperature
- 2½ teaspoons vanilla extract
- ¾ cup whole milk room temperature
Cream Cheese Whipped Cream
- 7 ounces cream cheese brick style, full fat, cold
- ½ cup powdered sugar sifted, add more for sweeter taste
- ¾ teaspoon vanilla extract
- 1 cup heavy whipping cream cold
Decoration
- 2½ cups fresh berries for decorating, use any combination of raspberries, blueberries, blackberries or sliced strawberries
Instructions
Vanilla Cake
- Preheat the oven to 350°F. Spray a 9X13 inch pan with baking spray or grease with butter. Line it with parchment paper leaving an overhang on the two longer sides.
- In a large mixing bowl, whisk to combine the cake flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl or the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium high speed til smooth, about 1 minute.
- Slowly add the sugar and beat on high speed for 2 minutes. Scrape down the sides and bottom of the bowl with a spatula. Add the oil and mix until completely combined.
- Reduce speed to low and add egg whites one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl.
- Mix in the sour cream and vanilla extract until combined.
- Turn the mixer to low speed. Add about half the dry ingredients. Next, add the milk followed by the rest of the dry ingredients. Mix just til combined. Do not overmix.
- Pour the batter into the prepared pan. Smooth the tops with a spatula or offset spatula.
- Bake for 28-35 minutes, until a toothpick inserted in the center comes out clean. Set the cake pan on a cooling rack. Let cool completely in the pan before topping with whipped cream.
Cream Cheese Whipped Cream
- In a large mixing bowl, beat the cold cream cheese on medium speed for about 2 minutes until creamy and smooth. Mix in the sifted powdered sugar and vanilla extract.
- Beat the cold heavy cream in a separate large bowl until medium peaks form.
- Fold the whipped cream into the cream cheese mixture in two additions, folding gently until no streaks remain. If the mixture feels soft, chill for 15-20 minutes before frosting.
Decorating
- Wash berries gently with cold water just before using them and give them time to dry. Pat them dry with a paper towel and lay them out on a clean kitchen towel to let them air dry. Make sure they're completely dry before adding them to the whipped cream.
- Once the cake is completely cooled, spread or pipe the cream cheese whipped cream over the cake.
- Top with fresh berries. Arrange them in any way you like or as generously as you like.
- Use a long, sharp knife to slice. Wipe knife clean in between cutting for clean slices. Enjoy!
Notes
Use room temperature unsalted butter and canola oil or vegetable oil for the cake. Oil makes the cake extra moist and soft and the butter adds flavor.
Cream cheese: Cut the cream cheese into smaller chunks before whipping to help it whip faster. Use cold, brick style cream cheese.
Heavy cream: Make sure your cream is cold. Cold cream whips better. Fold it into the cream cheese mixture with a spatula until just combined. Don't overmix because stirring too much can deflate it.
Preparing the berries: Rinse berries gently under cold water just before using them. Pat them dry with a paper towel or lay them out on a clean kitchen towel and let them air dry. Make sure they're completely dry before adding them to the whipped cream — wet berries can make the topping watery!
Use cake flour or all-purpose flour: I recommend cake flour for the best texture, but you can use all-purpose flour instead of cake flour.
Egg whites: Eggs are easier to separate when they are still cold. Separate cold eggs then leave egg whites in a bowl to allow to come to room temperature.
Storage: I recommend assembling it the same day you plan to serve it. Store leftovers in an airtight container in the fridge for up to 5 days. Cake tastes best when it's room temperature.
Nutrition
Serving: 1slice | Calories: 270kcal | Carbohydrates: 28g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 180mg | Potassium: 72mg | Fiber: 1g | Sugar: 18g | Vitamin A: 425IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 0.2mg
