Fresh Berries and Cream Cake Recipe

This berries and cream cake is perfect for special occasions! A moist cake topped with fresh whipped cream and juicy berries is also perfect for Fourth of July celebrations and other summer holidays! 

White cake with summer berries and cream is nothing new but I’m doing one little twist by sweetening the whipped cream with honey. I’m actually a little obsessed with honey whipped cream after making this cake. Honey adds the perfect light sweetness to the whipped cream! I also think topping it with mint is a must! It makes the berry colors really pop and mint is the perfect complement for fresh fruit. Let’s make it!

Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky 

Ingredients for berries and cream cake

Cake ingredients

• butter
• granulated sugar
• all-purpose flour
• baking powder
• salt
• milk
• eggs
• vanilla extract

Berries and cream topping

• fresh blueberries
• fresh strawberries
• fresh raspberries
• heavy cream or heavy whipping cream 
• honey
• fresh mint – for topping

How to make a berries and cream cake

Making the cake

This is a basic white cake recipe that I use for simple desserts like my kumquat upside-down cake. It’s a butter-based cake with a yummy buttery texture and it’s about as basic as you can get. If you want to skip making your own cake from scratch, you totally can! Just use your favorite boxed-mix cake.

However, if you’re still with me on making your own cake– keep reading!

Step 1: Start by preheating your oven to 350F.

Step 2: Next, grease a 9-inch baking pan with butter and cut a circle of parchment paper to fit in the bottom of the pan.

Step 3: Whisk together the dry ingredients in a medium bowl.

Step 4: Then add softened butter to the bowl of a stand mixer with the sugar. Start on medium speed and increase to medium-high speed as it comes together. Beat for 3-5 minutes until lightened in color and fluffy, about 3-5 minutes.

Step 5: Then add the egg and vanilla. Beat at medium mixer speed again until combined. 

Step 6: Add the flour mixture and milk in about 3 parts each, alternating between the flour mixture and the milk. Have the mixer on low speed and mix until the mixture is combined. You will want to use a rubber spatula to scrape down the sides of the bowl and may want to give a few stirs to make sure its all mixed in. The batter will be thick.

Step 7: Pour the batter into your prepared cake pan and bake the cake at 350F for 35-45 minutes, until the top is golden and a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for at least 30 minutes before inverting it onto a wire rack to cool further. 

Step 8: Make sure the cake is at room temperature before adding the topping. Top with whipped cream and berries (see below for how to prep berries and whipped cream). This is great to do the night before you plan to serve. If you want to make the cake even more in advance, I recommend freezing it until ready to assemble.

Prepping the berries and whipped cream frosting

If you plan to serve the cake the same day or the following day, prep the berries and honey whipped cream while the cake is baking. This topping is super basic but I think it makes for a beautiful cake!

Step 1: Simply wash the berries and add them to a medium-sized mixing bowl. Drizzle them with 2 tsp of honey, stir, and set aside. 

Step 2: Add whipping cream and 1 tbsp honey to the bowl of the stand mixer and beat until stiff peaks form. 

Step 3: When the cake is cooled, add whipped cream to the top of the cake and spread to the edges, then add berries and garnish with fresh mint. 

Storage Instructions

Allow to cool to room temperature, then cover with plastic wrap or place in an airtight container. Store in the fridge for up to 3 days. 

Tried this recipe?

If you try this recipe, please leave a star rating below and let me know how it went. I’d love to hear from you!

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Fresh Berries and Cream Cake Recipe

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This berries and cream cake is perfect for summer! And with its festive colors, it’s also perfect for Fourth of July celebrations. 

• Author: Becky Schmieg
• Prep Time: 40
• Cook Time: 45
• Total Time: 1 hour 25 minutes
• Yield: 8 1x
• Category: dessert

Ingredients

Units USM Scale 1x2x3x

cake

• 1 cup salted butter, 2 sticks softened to room temperature
• 1 cup granulated sugar
• 1 tsp vanilla
• 1 egg
• 1 cup milk (whole or 2%)
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt

topping

• 1 cup heavy whipping cream
• 1 tbsp honey + 2 tsp
• 1 cup each: blueberries, raspberries, strawberries (halved or quartered depending on size)
• fresh mint, for topping

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Instructions

1. Preheat oven to 350F.
2. Grease a 9-inch baking pan with butter and cut a circle of parchment paper to fit in the bottom of the pan.
3. In a medium mixing bowl, combine flour, baking powder and salt. Stir to combine and set aside.
4. Add softened butter and sugar to the bowl of a stand mixer, start on medium speed and increase to medium-high as it comes together and beat for 3-5 minutes, until lightened in color. 
5. Add the egg and vanilla and beat on medium speed again until combined. 
6. With the mixer on medium-low, add the milk and dry ingredient mixture by alternating between both in 3 additions (add 1/3 of dry ingredients, then 1/3 milk, etc). Mix until fully combined. Remove the stand mixer bowl and use a rubber spatula to scrape down the edges and stir if necessary. 
7. Scrape the batter into the cake pan and use the spatula to spread in an even layer. 
8. Bake 35-45 minutes, until slightly golden around the edges and a toothpick inserted in the center comes out clean. 
9. Allow cake to cool at least 30 minutes before inverting cake onto a cooling rack. Allow cake to cool fully before topping with whipped cream and berries. 
10. Wash berries and add to a medium-sized mixing bowl. Drizzle with 2 tsp of honey, stir and set aside. 
11. Add whipping cream and 1 tbsp honey to the bowl of the stand mixer and beat until stiff peaks form. 
12. When the cake is cooled, top with whipped cream, then berries and garnish with fresh mint.