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This Fresh Berry Cream Cake is light, summery and packed with berry flavor. A moist vanilla cake is topped with a silky mascarpone cream and a generous layer of fresh mixed berries. It’s easy to assemble and perfect for warm-weather gatherings.
The cake crumb is soft and tender, providing the ideal base for the creamy mascarpone topping and bright, juicy berries. Use seasonal strawberries, raspberries, blueberries and blackberries for the best flavor. This simple dessert is great for backyard parties, holiday barbecues or any summer celebration.
WHY THIS RECIPE WORKS
- Vanilla cake: A super soft, moist vanilla cake that bakes evenly.
- Mascarpone cream: A smooth, easy-to-make topping that complements the berries.
- Perfect summer cake: Topped with lots of fresh fruit, it’s bright and seasonal.
INGREDIENT NOTES
Below are the key ingredients and what they do. See the recipe card for exact quantities.
- Berries: Use any fresh berries you enjoy—strawberries, raspberries, blueberries, blackberries, or a mix.
- All-purpose flour: Gives a light, airy crumb. Aim for 10–11% protein if possible.
- Cornstarch: Helps keep the cake tender.
- Sugar: Granulated sugar sweetens and helps retain moisture.
- Baking powder & baking soda: Provide lift so the cake is soft and fluffy.
- Salt: Enhances overall flavor.
- Butter & eggs: Bring structure and richness—use at room temperature.
- Mascarpone: The base for the creamy topping; it adds richness without being too sweet.
STEP BY STEP INSTRUCTIONS
You’ll need an electric mixer, two large bowls and a spatula. The full recipe with exact measurements is in the recipe card below.
Preheat the oven to 170ºC / 340ºF (conventional). Prepare a 23 cm / 9 inch springform pan lined with parchment paper.
STEP 1: In a large bowl with an electric hand mixer or stand mixer, beat room-temperature butter and granulated sugar on high speed for about 3 minutes until light and fluffy.
STEP 2: Add the eggs one at a time, mixing until combined. Add half the dry ingredients on low speed, then fold in sour cream, vegetable oil and vanilla. Add the remaining dry ingredients and mix until just combined.
STEP 3: Pour the batter into the prepared pan and bake 28–32 minutes, or until a cake tester inserted in the center comes out clean. Cool on a rack. After 10 minutes, run a knife around the pan edge and remove the springform. Allow the cake to cool completely.
STEP 4: When the cake is fully cooled, prepare the mascarpone cream. With an electric mixer, beat mascarpone, vanilla paste and powdered sugar until smooth.
STEP 5: Add heavy cream and whisk until stiff peaks form and the mixture holds its shape. Refrigerate, covered, until ready to assemble.
STEP 6: To assemble, place the cake on a serving plate, spread the mascarpone cream over the top, then arrange the cleaned, fresh berries on top.
EXPERT BAKING TIPS
- Use a kitchen scale: Weighing ingredients in grams gives the most reliable results.
- Don’t overmix: Finish by folding with a spatula to ensure the batter is gently combined without developing gluten.
- Light vs. dark pans: Light-colored aluminum pans bake more gently and help prevent an overly dark, dry crust. Dark pans absorb more heat and can dry the cake.
FAQ
Use any fresh berries you like. Seasonal fruit will offer the best flavor and texture.
Yes. Bake the cake and refrigerate the mascarpone cream separately. Wrap the cake layer and refrigerate the cream in an airtight container, then assemble before serving.
Insert a toothpick or cake tester into the center. If it comes out clean with no wet batter, the cake is done.
STORAGE
Keep the frosted cake refrigerated in an airtight container or covered with plastic wrap. Remove it from the fridge about 20–30 minutes before serving to let it come closer to room temperature. Best enjoyed within 2–3 days.
Other Cake Recipes To Try
- Everyday Bakes (Easy pantry-friendly recipes)
- Mixed Berry Sheet Cake with Mascarpone Cream
- Cherry Crumble Cheesecake
- No-Bake Berry Icebox Cake
If you tried this recipe, please leave a STAR REVIEW and tag @juliemarieeats on Instagram. Enjoy and happy baking!
Fresh Berry Cream Cake
Pin Recipe
Equipment
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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 oil
- 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
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Preheat the oven to 170ºC / 340ºF (conventional). Line a 23 cm / 9-inch springform pan with parchment paper.
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Sift together flour, cornstarch, baking powder, baking soda and salt; set aside.
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Beat butter and granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing until combined.
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Add half the dry ingredients on low speed, then fold in sour cream, oil and vanilla. Add remaining dry ingredients and mix until just combined. Fold gently with a spatula.
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Bake 28–32 minutes or until a tester comes out clean. Cool on a rack, release from the pan after 10 minutes, and cool completely.
MASCARPONE CREAM
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Beat mascarpone, vanilla paste and powdered sugar until smooth. Add heavy cream and whisk to stiff peaks. Refrigerate if not assembling immediately.
ASSEMBLING
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Place the cooled cake on a serving plate. Spread mascarpone cream over the top and finish with the mixed fresh berries.