Simple Berry Cream Layer Cake

Vanilla cake layers filled with whipped cream and strawberries and blueberries for a light, elegant dessert that's perfect for spring and summer.

⏱ Time: 1 hour

🍽 Servings: 10–12

⭐ Difficulty: Easy

Ingredients

White Cake Layers

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1½ cups granulated sugar
• 3 large egg whites
• 1 tablespoon vanilla extract
• 1 cup milk

Cream Filling & Frosting

• 1½ cups heavy whipping cream
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract

Berry Topping

• 1 cup fresh strawberries, sliced
• ¾ cup fresh blueberries

Instructions

1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
4. Mix in the egg whites and vanilla extract until smooth.
5. Add half of the flour mixture, then the milk, followed by the remaining flour mixture. Mix just until combined.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 22–26 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. In a chilled mixing bowl, whip together the heavy cream, powdered sugar, and vanilla until soft peaks form.
10. Place one cake layer on a serving plate and spread with a generous layer of whipped cream. Top with some of the sliced strawberries and blueberries.
11. Place the second cake layer on top and spread the remaining whipped cream over the top.
12. Decorate with the remaining strawberries and blueberries before serving.

Quick Notes

• Make sure the cake layers are completely cool before adding the whipped cream.
• Fresh berries provide the best flavor and texture.
• Chill the assembled cake for 30 minutes before slicing for cleaner cuts.
• Store covered in the refrigerator for up to 3 days.
• Serve with tea, lemonade, or coffee for a simple spring or summer dessert.