Fresh Berry Cream Cake Recipe — Light, Moist Summer Dessert

Jump to Recipe

This post may contain affiliate links.

This Fresh Berry Cream Cake is light, summery, and packed with berry flavor. A soft vanilla cake is layered with a smooth mascarpone cream and finished with an abundance of fresh berries. It’s an easy, elegant dessert perfect for warm-weather gatherings.

The cake crumb is tender and fluffy, making a wonderful base for the silky mascarpone topping and bright, juicy berries. It’s an ideal dessert for berry season and works well for celebrations like summer barbecues and July 4th parties.

WHY THIS RECIPE WORKS

• Vanilla cake: A soft, moist vanilla sponge that holds up well under the cream and fruit.
• Mascarpone cream: A smooth, quick-to-make topping with rich flavor and light texture.
• Perfect summer cake: Finished with plenty of fresh berries for bright flavor and color.

INGREDIENT NOTES

Below are key ingredients and notes to help you prepare this cake. For exact quantities see the recipe card further down.

• Berries: Use any fresh, ripe berries you like—strawberries, raspberries, blueberries and blackberries all work well.
• All-purpose flour: Use a standard all-purpose flour for a light, airy texture (10–11% protein is ideal).
• Cornstarch: A small amount helps ensure a soft crumb.
• Sugar: Granulated sugar sweetens the cake and contributes to moistness.
• Baking powder and baking soda: These leavening agents create a tender rise.
• Salt: Enhances the overall flavor.
• Butter: Use room-temperature butter for even creaming with sugar.
• Eggs: Room-temperature eggs blend more smoothly into the batter.
• Mascarpone: Adds a rich, slightly tangy note to the cream topping.

STEP BY STEP INSTRUCTIONS

You will need an electric mixer, two large bowls and a spatula. The full recipe card is below with exact measurements.

Before you begin, preheat the oven to 170°C / 340°F (conventional). Line the bottom of a 23 cm / 9-inch springform pan with parchment paper and grease the sides.

STEP 1: In a large bowl (or the bowl of a stand mixer) cream together room-temperature butter and granulated sugar on high speed for about 3 minutes, until light and fluffy.

STEP 2: Add eggs one at a time, mixing until each is incorporated. Add half of the sifted dry ingredients and mix on low until just combined. Then add sour cream, vegetable oil and vanilla extract; mix until just combined. Add the remaining dry ingredients and mix briefly until combined.

STEP 3: Pour the batter into the prepared pan and bake 28–32 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Cool on a wire rack. After 10 minutes, run a sharp knife around the pan edge to release the cake, remove the springform and let the cake cool completely.

STEP 4: When the cake is completely cool, make the mascarpone cream. Using an electric mixer, beat mascarpone with vanilla bean paste (or vanilla paste) and powdered sugar until smooth.

STEP 5: Add the heavy cream and whisk until the mixture holds stiff peaks. If not assembling immediately, cover and refrigerate until ready to use.

STEP 6: To assemble, place the cake on a serving plate. Spread the mascarpone cream evenly over the top. Arrange cleaned, fresh berries on the cream as a final touch.

EXPERT BAKING TIPS

• Use a kitchen scale: Weights (grams) are more precise than volume measurements and give more consistent results.
• Don’t overmix the batter: Finish with a gentle fold using a spatula to fully incorporate any ingredients that settled in the bowl.
• Light vs dark pans: Light-colored (aluminum) pans bake more gently and help produce a tender crumb. Dark pans absorb more heat and can cause a darker crust and drier cake.

FAQ

STORAGE

Store the assembled cake in the refrigerator in an airtight container or wrapped with plastic wrap. Bring to room temperature before serving for the best texture. Consume within 2–3 days.

Other Cake Recipes To Try

If you enjoyed this recipe, please leave a star review and tag the creator on Instagram @juliemarieeats.

Fresh Berry Cream Cake

A moist vanilla cake topped with a silky mascarpone cream and plenty of fresh berries—an easy, summery dessert.

5 from 5 reviews

Print Recipe
Pin Recipe

Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Course Dessert

Cuisine American

Servings 12 slices

Calories 317 kcal

Equipment

• 23 cm / 9-inch spring pan

Ingredients

VANILLA CAKE

• 90 g butter, room temperature
• 150 g granulated sugar
• 2 large eggs, room temperature
• 170 g all-purpose flour
• 1 tablespoon cornstarch
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 120 g sour cream, room temperature
• 30 g vegetable oil (e.g. canola)
• 1 teaspoon vanilla extract

MASCARPONE CREAM

• 150 g mascarpone
• 1 teaspoon vanilla paste
• 75 g powdered sugar
• 90 g heavy cream
• 400 g mixed berries (strawberries, blueberries, raspberries, blackberries)

Instructions

VANILLA CAKE

1. Preheat oven to 170ºC / 340ºF (conventional). Line and grease a 23 cm / 9-inch springform pan.
2. Sift together flour, cornstarch, baking powder, baking soda and salt.
3. Cream butter and granulated sugar on high speed for 3 minutes.
4. Add eggs one at a time, mixing until just combined.
5. Add half the dry ingredients on low speed, mix until just combined. Add sour cream, oil and vanilla, mix lightly, then add the remaining dry ingredients and combine.
6. Fold the batter gently with a rubber spatula to ensure even mixing.
7. Pour into the prepared pan and bake 28–32 minutes or until a tester comes out clean.
8. Cool on a rack. After 10 minutes, run a knife around the edge, remove the springform, and cool completely.

MASCARPONE CREAM

1. When the cake is cool, beat mascarpone with vanilla paste and powdered sugar until smooth.
2. Whisk in heavy cream until the mixture forms stiff peaks. Chill if not using immediately.

ASSEMBLING

1. Place the cake on a serving plate, spread the mascarpone cream over the top and finish with cleaned fresh berries.

Nutrition

Calories: 317 kcal

Carbohydrates: 31 g

Protein: 4 g

Fat: 20 g

Saturated Fat: 11 g

Sugar: 20 g

Tried this recipe?
Let us know how it was!