Berries and Cream Cake
This delicious Berries & Cream Cake combines layers of blueberry pound cake with fresh strawberries and sweetened whipped cream. You can never go wrong with pound cake, fresh fruit, and whipped cream!
We've layered our dessert (as with our layered lemon pound cake and strawberry shortcake cakes) so that it looks even more special. Keep this berry pound cake in mind for birthdays, or spring & summer gatherings! The red white & blue make it a perfect July 4 cake recipe also!
Table of Contents
How to Make a Layered Berry Pound Cake
- This recipe is made up of layers of Blueberry Sour Cream Pound Cake, Whipped Cream, and fresh strawberries.
- First, preheat the oven to 350 degrees F. Grease and flour three 8 inch round pans. We also like to line the bottoms with parchment paper.
- Prepare the blueberry pound cake batter as per the instructions (it will be fairly thick). Then, fold in the blueberries. Divide the batter between the three prepared 8 inch cake pans and bake for 20-25 minutes or until a toothpick comes out clean.
- While the cake layers are baking, it is time to prepare the strawberries. (This can be done the night before also).
- Slice them up into a bowl and sprinkle with sugar. The sugar helps the strawberries to release their juices as they sit. Cover & store in the refrigerator if not using right away.
For the Whipped Cream
Whip the heavy cream, sugar, and vanilla to stiff peak stage (or nearly stiff peak stage). It should hold its shape but still be easy to spread. It is sweet, light, and delicious!
(Plain whipped cream has a lower fat content and so it takes longer to whip up, and is generally softer and less stable than heavy cream.)
Putting it all together- Berry Pound Cake
Once the cake layers are fully cooled, it is time to put everything together.
Place the first cake layer on the cake base or pedestal. Lightly poke the top with a fork to help any juices to absorb. Spread the top with the fresh strawberries.
Then, top with a layer of whipped cream.
Repeat the steps for the next cake layer. Then, top with the final cake layer and top with whipped cream. For our top layer, we used a star tip to pipe whipped cream shells over the top. Decorate however you'd like!
We garnished the cake with a few fresh strawberries.
Such a simple, pretty dessert! We hope that you enjoy it!
Thanks so much for stopping by today. Make sure to check out these other great, light and fruity recipes! We also have SO many pound cake recipes.
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Berries and Cream Cake
Ingredients
- 3 sticks unsalted butter, softened (339g)
- 3 cups sugar (600g)
- 5 large eggs, room temperature (if you are in a hurry, place in a bowl of warm water for 5 minutes)
- 3 cups All Purpose Flour (not self-rising) (375g)
- ½ teaspoon baking powder (2g)
- ½ teaspoon salt (3g)
- 1 cup sour cream (242g)
- ¼ cup milk (we like whole or 2 percent)
- 1 tablespoon vanilla extract (12g)
- 1 ½ cups Blueberries (fresh or frozen, we used fresh) *See notes if using frozen
Sliced Strawberries
- 4 cups (578g) sliced, fresh strawberries (578g)
- 3 tablespoons sugar (37g)
Whipped Cream
- 2 cups heavy cream or heavy whipping cream (480g)
- ½ cup confectioners sugar (58g)
- 2 teaspoons vanilla extract (8g)
Instructions
- Preheat oven to 350 degrees F and grease and flour three 8 inch cake pans. (You can also use two 9 inch cake pans--batter shouldn't exceed ⅔ full)
- In a separate bowl whisk the all purpose flour, baking powder, and salt to combine, set aside for later.
- Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat until light and fluffy 3 to 5 minutes.
- Add the eggs one at a time blending after each to incorporate.
- In a small bowl or measuring cup, add the sour cream, milk, and vanilla extract.
- While mixing on low speed, add the flour mixture alternately with the sour cream mixture to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream mixture twice). Mix just until incorporated.
- Fold in the blueberries. Divide the batter between the three cake pans.
- Bake at 350℉ for 20-25 minutes or until an inserted toothpick comes out clean or with just a few moist crumbs attached (or the centers of the layers spring back when lightly touched). Bake times may vary!
- This recipe makes approximately 8-8.5 cups of batter.
For the Strawberries
- Fill a medium sized bowl with the sliced strawberries, sprinkle with 3 tablespoons sugar, and stir to combine. Cover with plastic wrap and store in the refrigerator until ready to use. The sugar coated strawberries will begin to release strawberry juice as they sit.
For the Whipping Cream
- Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.
- Mix until cream holds its shape and is spreadable. (I mix to stiff peak or just under stiff peak, where the cream holds its shape nicely but is still easily spreadable.)
Putting it together
- Once the cake layers have cooled, it is time to assemble the cake! Place the first pound cake layer on the cake base or pedestal. Next, poke small holes here and there over the top of the cake with a wooden skewer or the tines of a fork. This allows for better absorption of the strawberry juice.
- Top with a layer of whipped cream. (Keep in mind that you will need to reserve enough for the next cake layer as well as the top of the cake.) Repeat for the next cake layer. (Poking small holes in the top, adding strawberries, then whipped cream.) Top with the final cake layer and top with the remaining whipped cream.
- Top with whole or freshly sliced strawberries. If you'd like, you can also press thinly sliced fresh strawberries here and there around the sides of the cake if you would like even more berries to show.
Storing/Serving
- *The cake is easiest to slice if it has been refrigerated for several hours or even overnight under a cake dome or in an airtight container. Remove from the refrigerator about an hour before serving to allow it to warm up a bit. Store leftovers in the refrigerator-
Looks very fresh and delicious! Perfect for summer and July 4th :-) Awesome as always! Thanks ladies. Happy July 4th - Enjoy your weekend! :-)