Name: Berries and Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 65 min
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 cup salted butter (softened at room temperature); 1/4 cup vegetable or canola oil; 1 cup granulated sugar (plus 1 tablespoon); 2 whole eggs (at room temperature); 2 teaspoons vanilla bean paste or vanilla extract; 3/4 cup buttermilk (at room temperature); 1 8 oz. container Cool Whip; 1 cup strawberries (sliced or cut); 1/2 cup blueberries; 1/2 cup blackberries (sliced in half)

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Berries and Cream Cake is made with a fluffy vanilla shortcake, layered with light and fluffy whipped cream, and topped with fresh berries. It’s easy to make, assemble and will be loved by all!

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Berries and Cream Cake

This Berries and Cream Cake is a fun spin on the classic Strawberry Shortcake except it’s made in one layer and piled high with a combination of fresh berries. The cake can be made in advance and it’s perfect for summer, BBQ’s, Memorial Day, 4th of July, or anytime you’re craving a fruity dessert!

This Fresh Berry Cream Cake is tender, moist, loaded with vanilla flavor and has a buttery texture. The light and creamy whipped cream and juicy berries that get layered on top make the most stunning (and delicious) dessert!

Other recipes with fresh berries are American Flag Pizza, Fruit Pizza Cookies, Berry Salad and Triple Berry French Toast.

Slice of Berries and Cream Cake with fork mark.

Why You’ll Love This Recipe

Crowd pleaser: Friends, family, adults, and kids of all ages will love this beautiful, show stopping dessert (my 2 year old couldn’t stop eating it).

Easy Recipe: You need just a few basic cake ingredients, no fancy kitchen equipment is required, and it’s easy to assemble.

Perfect for: Summer time, strawberry shortcake lovers, BBQ’s, birthdays, and special occasions.

Patriotic: Theres plenty of red, white and blue in this cake so it’s fun to make for the 4th of July and Memorial Day!

Delicious flavors: The moist vanilla cake, creamy Cool Whip, and berry topping make the best flavor combination. It’s love at first bite!

key ingredients

Flour: All-purpose flour works great, but you can also use whole wheat flour. Just note the flavor will be slightly different. Always spoon and level flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
Baking powder: Used as a leavening agent.
Salted butter: If you use unsalted butter, add 1/4 teaspoon of salt to the recipe.
Granulated white sugar: Used to make the cake sweet.
Pure vanilla extract: Enhances all the flavors. I love using vanilla bean paste to maximize the flavors.
Oil: Canola oil or vegetable oil can be used. This will also make the cake extra moist and soft.
Eggs: We use 2 whole eggs at room temperature to help bind the cake batter.
Buttermilk: Helps balance out the sweet flavors and gives the cake a rich and buttery flavor without being over powering. This is a star ingredient!
Cool Whip: Use regular, lite or non-fat. Be sure the cool whip is defrosted and thawed completely.
Fresh berries: Fresh strawberries, blueberries and blackberries are my favorite for this cake but use your favorite fresh fruit! Fresh peaches or nectarines make another great option.

how to make a Berries and Cream Cake

Prepare cake pan: Preheat oven to 350 degrees F and generously grease a round 8 or 9 inch baking pan. I always like to layer the bottom with parchment paper.

Mix dry ingredients: In a medium bowl, whisk the flour and baking powder together until well combined. Set aside.

Cream butter, oil and sugar together: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, beat the butter, oil, and sugar together on medium speed until smooth.

Add in eggs and vanilla extract: Continue to beat together until combined.

How to make Berries and Cream Cake recipe.

Mix in flour mixture and buttermilk: Add the flour mixture and alternate it with the buttermilk in 3-4 increments. Scrape down the sides of the bowl often.

Pour the cake batter into the prepared cake pan: Smooth the top with a spatula. Bake for 30-35 minutes or when a toothpick inserted comes out clean (if you use a 8inch pan, bake for longer). The tops should be a light golden brown.

Cool cake completely: Let the cake cool for about 10 minutes, then run a butter knife along the edge of the cake pan and carefully flip it over on a cooling rack to cool for another 10-15 minutes or until cooled.

Mix berries and sugar: In the meantime, add the berries and sugar to a small bowl and mix to combine. Let the berries sit until cake is ready to be assembled. Before adding the berries to the top of the cake, drain them or use a slotted spoon when transferring them over. The berries will create moisture and we don’t want those juices on top of the cake.

Assemble cake: Place the cake on a cake dish or serving plate and spread the Cool Whip all over the top- this does not have to be an even layer or perfect! Add the berries and serve. Enjoy!

pro tips

Make sure to use room temperature ingredients. This will ensure a smooth and velvety batter and the ingredients will incorporate easily.
Make sure not to over-bake the cake. Every oven is different, so the bake times will be different.
Make ahead: Save some time and make the cake a day or two ahead of time. Cover tightly with plastic wrap and aluminum foil and store in the freezer to preserve it’s freshness.
Remove excess liquid from berries: Be sure to drain as much liquid as you can from the berries before adding them to thee cake.
Let cake cool completely: If you don’t let the cake cool completely, the whipped cream will melt and the cake will be ruined.
Use fresh, in-season berries when possible: Frozen berries will change the appearance, texture and flavor of the cake.
Add cake layers: Double the cake recipe or divide the batter into 2 8-inch cake pans or 9-inch cake pans if you want to add a few layers, this is always a pretty option!

recipe variations

Topping: I love using Cool Whip topping because it’s easy but you can also make your own fresh whipped cream from scratch with powdered sugar and heavy cream. You can also use a cream cheese frosting, sour cream frosting or vanilla frosting if you prefer.
Berries: Use any of your favorite berries or all of one kind if you prefer. This part can be easily customized.
Lemon flavor: Add lemon zest to the berry mixture if you want a zesty twist. You could also add fresh lemon juice to the cake batter.
Chocolate flavor: If you love chocolate, make a chocolate cake instead of a vanilla. All of the flavors will still go well together. Add shaved chocolate on top of the berries for even more chocolatey goodness!

HOW TO MAKE HOMEMADE BUTTERMILK

If you don’t have buttermilk at home or need a buttermilk substitute- don’t panic. You can easily make it from scratch! Simply pour 3/4 cup of regular milk (this could be whole or low-fat) into a liquid measuring cup and add 3/4 tablespoon of lemon juice or white vinegar. Stir together and let the milk sit for 10 minutes or until it starts to curdle.

how to make homemade whipped cream

Combine 1 cup of cold heavy cream and 1/2 teaspoon of vanilla extract in a chilled bowl. Beat together until soft peaks form, then add 2 tablespoons of powdered sugar and beat until stiff peaks form and have thickened, this will take several minutes.

Side view of a slice of Berry Shortcake.

leftovers & storage

Leftovers: Store cake in an airtight container or cover cake dish with foil or plastic wrap in the refrigerator for 3-4 days (since theres Cool Whip involved).

Freeze: You can freeze unfrosted and unassembled cake by wrapping the cake with plastic wrap and aluminum foil, including the baking pan. Freeze for up to 3 months. Thaw and then add Cool Whip and berry mixture on top.