Berries and Cream Cake

Introduction

If you’re looking for a show-stopping dessert that’s equal parts effortless and elegant, this Berries and Cream Cake is your sweet spot. A light, fluffy vanilla shortcake base, a cloud of whipped topping, and a crown of juicy, vibrant berries—this dessert is sunshine on a plate. I first made this for a casual backyard brunch with friends, and it disappeared before I could blink. The best part? It’s incredibly easy to make, even if you’re short on time or not a confident baker.

Let’s dive into this dreamy cake that tastes like summer in every bite!

Why You’ll Love This Recipe

Key Benefits

Quick to Prepare – The cake batter comes together in under 15 minutes
Beginner-Friendly – No complicated techniques or specialty tools needed
Make-Ahead Magic – Bake the cake a day in advance and assemble when you’re ready to serve
Crowd-Pleaser – Perfect for birthdays, brunches, and holiday gatherings

Taste & Texture

Fluffy Vanilla Cake – Buttermilk keeps the crumb tender and moist
Light and Airy Whipped Topping – Cool Whip adds a soft, sweet creaminess
Bright and Juicy Berries – Strawberries, blueberries, and blackberries provide bursts of tart, sweet flavor

Dietary Attributes

Nut-Free
Vegetarian-Friendly
Easily adaptable to be gluten-free or dairy-free (keep reading for how)

Ingredients & Substitutions

Ingredient List

For the Cake
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ cup salted butter, softened
¼ cup vegetable or canola oil
1 cup + 1 tablespoon granulated sugar
2 whole eggs, room temperature
2 teaspoons vanilla bean paste or vanilla extract
¾ cup buttermilk, room temperature

For the Topping
1 (8 oz.) container Cool Whip
1 cup strawberries, sliced
½ cup blueberries
½ cup blackberries, halved

Notes on Quality

Use high-quality salted butter for added flavor depth
Vanilla bean paste brings a rich, aromatic profile
Fresh, ripe berries are essential—look for firm, brightly colored fruit

Possible Substitutions

For dairy-free: Use plant-based butter and coconut whipped topping, and replace buttermilk with almond milk + 1 tsp vinegar
Swap Cool Whip with homemade whipped cream (1 cup heavy cream + 2 tbsp powdered sugar)
Try other fruits like cherries, raspberries, or sliced peaches if berries aren’t in season

Step-by-Step Instructions

1. Preheat your oven to 350°F. Grease and line an 8″ or 9″ round cake pan with parchment paper for easy release.
2. In a bowl, whisk together the flour and baking powder. Set aside.
3. In a mixing bowl, beat together the softened butter, oil, and 1 cup of sugar until the mixture is smooth and creamy.
4. Add eggs and vanilla, beating until well combined.
5. Alternate adding the flour mixture and buttermilk in three to four parts, mixing gently after each addition. Be sure to scrape down the bowl.
6. Pour the batter into your prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick comes out clean. If using an 8-inch pan, check closer to 35 minutes.
7. Cool the cake in the pan for 10 minutes. Run a knife along the edge, flip onto a cooling rack, and cool for another 10–15 minutes.
8. While the cake cools, combine the berries with the remaining 1 tablespoon of sugar. Let them sit and macerate. Before using, drain excess juice to prevent sogginess.
9. Once the cake is completely cooled, spread Cool Whip across the top. Don’t worry about perfection—it should look light and rustic. Add the berries and serve.

Expert Tips & Tricks

Best Practices

Always use room temperature eggs and buttermilk for the best texture
Don’t overmix the batter once the flour goes in—it keeps the cake light
Line the pan with parchment to avoid sticking

Common Mistakes

Skipping the draining step for berries can lead to a soggy topping
Overbaking the cake will make it dry—check early and often
Cold butter won’t blend smoothly—make sure it’s soft

Time-Saving Tips

Make the cake a day in advance and wrap tightly in plastic
Prep the berries ahead and store in the fridge—just remember to drain before using
Use store-bought whipped topping to save time, or make your own if you prefer

Serving Suggestions

Pairings

Serve with a sprig of fresh mint or a sprinkle of lemon zest
Delicious with other summer fruits like peaches or nectarines
Make it extra decadent with a drizzle of berry syrup or honey

Presentation Ideas

For a rustic look, let the whipped cream swoop naturally over the top
Top with extra whole berries for added height and color
Dust with powdered sugar just before serving for a soft finish

Beverage Pairings

Pair with iced tea, lemonade, or vanilla chai for non-alcoholic options
Try a chilled glass of Rosé or Moscato for something light and fruity
If you’re in the mood for cocktails, a berry mojito or elderflower spritz is just right

Storage & Reheating

Leftover Storage

Store leftover cake in the fridge in an airtight container for up to 3 days
If making ahead, store the plain cake layer separately and top just before serving
You can freeze the unfrosted cake for up to one month

Reheating Methods

This cake is best served chilled or at room temp
If you want a warm slice, microwave without the topping for 10 seconds

Frequently Asked Questions

Substitutions & Adjustments

Can I use frozen berries?
Yes, but make sure they’re completely thawed and drained to avoid a watery mess

Can I double this recipe?
Absolutely. Use a 9×13 pan and increase the baking time to 35–40 minutes

Troubleshooting

Why is my cake dry?
You might’ve overbaked or added too much flour. Use the spoon-and-level method to measure and check your cake a few minutes early

Why did my cake sink?
Usually caused by underbaking or overmixing. Make sure your oven is fully preheated and avoid opening the door too often

Variations & Customizations

Dietary Adaptations

Make it gluten-free with a 1:1 gluten-free flour blend
For dairy-free, use coconut whipped topping and plant-based milk + vinegar as a buttermilk substitute
Make it egg-free with a flaxseed or applesauce substitute

Flavor Twists

Add lemon or orange zest to the batter for a citrusy twist
Try a splash of almond extract in the whipped topping
Mix in white chocolate chips or layer with a berry compote for added richness

Seasonal/Holiday Versions

Top with cranberries and rosemary sprigs in winter
Add fresh peaches and a hint of cinnamon in late summer
Use heart-shaped pans for Valentine’s Day or star molds for the Fourth of July

Conclusion

This Berries and Cream Cake is the perfect combination of soft vanilla cake, sweet whipped cream, and juicy fresh berries. It’s a breeze to bake and even easier to love. Whether you’re hosting brunch, celebrating a birthday, or just craving something fresh and festive, this cake checks every box.

Try it out and let me know how it turned out for you! I’d love to see your creations—tag me on Pinterest at Cooking With Callie on Pinterest

Craving more sweet bites? You’ll love these:

• Dark Chocolate Berry Bark (No-Bake Dessert)
• Cheesy Crescent Roll Garlic Knots
• Easy Cinnamon Sugar Pretzels

Happy baking!

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