Berries and Cream Layer Cake Recipe

This Berries and Cream Layer Cake Recipe is a fresh and sophisticated recipe, which is made with vanilla bean and orange liqueur. It’s a stunning dessert for spring, ready in about 2 hours 30 minutes.

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Berries and Cream Layer Cake Ingredients

A fresh, sophisticated combination for a stunning dessert.

For the Sponge Cake:

• Vegetable shortening, for greasing the pans
• 1 cup cake flour, sifted, plus more for the pans
• 1/4 teaspoon kosher salt
• 6 large eggs, separated
• 1 cup granulated sugar, divided
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1/4 teaspoon cream of tartar

For the Orange Liqueur Syrup:

• 1/2 cup granulated sugar
• 1/2 cup water
• 1/4 cup orange-flavored liqueur (like Grand Marnier)

For the Vanilla Bean Chantilly Cream & Berries:

• 1 (.25-ounce) packet unflavored gelatin
• 3 tablespoons cold water
• 1 pint (2 cups) heavy cream
• 1/2 vanilla bean, seeds scraped
• 1/2 cup powdered sugar
• 2 cups sliced strawberries
• 1 cup blackberries
• 1 cup raspberries
• 1/2 cup blueberries

How To Make Berries and Cream Layer Cake

1. Bake the Sponge Cake Layers: Preheat the oven to 350°F. Prepare two 8-inch round cake pans (grease with shortening, line with parchment, and dust with flour). In a stand mixer, beat the egg yolks and 3/4 cup of sugar until pale and ribbon-like. Beat in the vanilla and almond extracts.
2. Whip the Meringue: In a separate, clean bowl, whip the egg whites and cream of tartar to soft peaks. Gradually beat in the remaining 1/4 cup of sugar until stiff, glossy peaks form.
3. Fold the Batter: Gently fold the egg whites into the yolk mixture in three additions. Then, gently fold in the sifted flour and salt until just combined. Be careful not to deflate the batter.
4. Bake and Cool: Divide the batter between the prepared pans and bake for 21-24 minutes, until a toothpick comes out clean. Cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
5. Make the Orange Syrup: In a small saucepan, bring the 1/2 cup of sugar and 1/2 cup of water to a boil, simmering just until the sugar dissolves. Let the syrup cool completely, then stir in the orange liqueur.
6. Make the Stabilized Chantilly Cream: Sprinkle the gelatin over the 3 tablespoons of cold water and let it bloom for 5 minutes. In a large, chilled bowl, combine the heavy cream, vanilla bean seeds, and powdered sugar. Microwave the bloomed gelatin for about 20 seconds until it’s liquid (but not hot). Begin beating the cream mixture until it forms soft peaks. With the mixer running, slowly stream in the melted gelatin and continue to beat until stiff peaks form.
7. Assemble the Cake: Place one cooled cake layer on a serving platter. Brush it generously with the orange liqueur syrup. Top with half of the Chantilly cream and then half of the mixed berries.
8. Finish and Serve: Place the second cake layer on top. Brush with the remaining syrup, then top with the remaining cream and berries. You can brush a little of the reserved syrup over the berries on top for a beautiful glaze. Refrigerate the cake until you are ready to serve.

Recipe Tips

• Why use stabilized whipped cream? Regular whipped cream can deflate under the weight of cake layers and fruit. Adding a small amount of gelatin “stabilizes” the cream, allowing it to hold its shape for days while keeping that light, airy texture.
• How to fold without deflating: Use a large rubber spatula. Cut down the center of the bowl, sweep across the bottom, and fold the batter over the top. Rotate the bowl and repeat. Do this gently and stop as soon as the flour streaks disappear.
• What if I don’t want alcohol? For a non-alcoholic syrup, replace the orange liqueur with an equal amount of fresh orange juice or simple syrup flavored with orange zest.
• Can I use frozen berries? It is not recommended. Frozen berries release a lot of water when they thaw, which will make the cream runny and the cake soggy. Stick to fresh, firm berries.

What To Serve With Berries and Cream Layer Cake

This light, fruity cake is perfect for afternoon tea or a summer brunch.

• A glass of Champagne or sparkling rosé
• A cup of herbal tea (mint or chamomile)
• A scoop of lemon sorbet

How To Store Berries and Cream Layer Cake

• Refrigerate: This cake must be stored in the refrigerator because of the fresh cream and berries. Store it in a cake dome or airtight container. It is best eaten within 2 days, as the fruit will eventually start to weep.
• Freeze: Freezing is not recommended for this assembled cake. The fresh berries and whipped cream will not thaw well. You can, however, freeze the plain sponge cake layers for up to a month before assembling.

Berries and Cream Layer Cake Nutrition Facts

(Per slice, assuming 12 slices)

• Calories: ~380 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 130mg
• Sodium: 110mg
• Total Carbohydrate: 48g
• Dietary Fiber: 2g
• Sugars: 36g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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