Layered Cream & Berry Cake
What can I say... it's berry delicious.

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for the cake mixture
160 grams butter
3/4 cup white sugar
1 teaspoon vanilla extract
3 eggs
1 & 1/4 cups plain flour
1 & 3/4 teaspoons baking powder
1/2 teaspoon salt
for the cream
2 tablespoons white sugar
250ml cream
halved & whole strawberries
your favourite jam I used raspberry!

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  • 1-2 hours
  • Medium


  • for the cake mixture

  • for the cream

  • fruit

  • optional



Never in my life have I ever needed, or thought about making, a cake with 5 layers. However, today I woke up with a “Hell, I’m gonna make a cream & berry cake with 5 layers today – and nobody can stop me.” Of course, I don’t know why anyone would try to stop me, but it was this ‘can’t touch this’ attitude that got me racing to the supermarket to pick up the ingredients, and some new cake pans.

Anyway, I digress. This was my first attempt at making a cake of monster proportions – in fact, I haven’t actually baked that many cakes in my lifetime before. It turned out quite pretty – in a sloppy, clearly-not-a-master chef kind of way. Which hurts a little, but hey. I quite like how it looks, albeit not as neat as it could have been if anybody but me had done it.

Now, the more important part – the taste. This actually tastes INCREDIBLE. I’m not even just trying to talk myself up – I love this cream & berry cake. It’s got a hint of vanilla, and it’s so soft and lovely on the inside – and, in a bizarre twist, I feel like you can taste the teeny tiny bit of salt that’s in the recipe. I could be crazy, but I definitely think it’s there – and it adds so much flavour to the cake. Think salted caramel, but a vanilla-y, raspberry jam-y kind of way.

Unfortunately, due to my ridiculous lack of patience, I didn’t let the top layer cool down enough before putting on top of the berry cake, making the cream below it melt and run everywhere! I’ve definitely learnt my lesson for next time, ha. (Or have I?…) Sooo keep in mind that if you ever decide to make this (or something similar), let every slice cool down before you let it anywhere near any ingredient that can melt! Or you’ll make a big ol’ mess like me. D’oh. 😵

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A few things… Firstly, the cake mixture is for ONE layer. Obviously, multiply it by the amount of layers you’re planning on making. I find it easier to do one layer at a time, and then do the same process for the next while the first one is cooking, but if you’d rather do them all at once then go ahead! The instructions below will be for one layer at a time.

Secondly, the cream is also meant for one layer, buuuut it will make extra. I found that that amount of cream was good for 1 and a half layers, but some of you might like it thicker etc. I also decided to do that because here, cream comes in 250ml cartons, so I thought it was easier than trying to make you guys guess 3/4 of the amount. (I know, I know, measuring cups exist. This way is just easier, okay?!)

Thirdly… use whatever damn fruit you want! 😉
Aaand, even though it’s under optional… unless you hate jam, you HAVE to include it! It gives the cake such an amazing taste and goes so well with the cream. Just. Do. It.

Layered Cream & Berry Cake | lovelyfork
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making the cake

Preheat your oven to 160 degrees celsius fan-forced. If it’s not a fan force oven, add another 20 degrees on there.


Grease your cake pan – I used cooking spray, but do whatever you prefer.


Get out your large mixing bowl, and chuck in your butter, sugar, and vanilla extract. Using electric beaters, beat until light and fluffy, and then add your eggs. I def recommend cracking your eggs into a smaller bowl first for two reasons: 1) incase they’re bad, and 2) incase you’re totally incompetent like me and get a whole lotta shell in there.


Using a smaller bowl this time, combine your flour, baking powder and salt. Use a spoon to mix, and then slowly combine it with the butter mixture. To do this, I get a heap on my teaspoon and slowly shook it from side to side over the butter mixture, to kind of sift it into the bowl. After half has been added to the butter mixture, grab your wooden spoon and give it a great big mix, until no flour is showing. Then, do the same with the other half.


Spoon your batter into the greased up cake pan, and pop it into the oven for about half an hour. To test if it’s done, I give the top a light poke, and if it bounces back, it’s done! You can also stick a skewer in there, and if it comes out with nothing on it, you’re good to go.


Once your cake is done, pop it (still in the pan!) on a cooling rack for 10 minutes. Then, after the 10 mins, remove the cake from the pan – this is SOOO much easier with a springform pan… 100% recommend! Allow the cake to cool directly on the cooling rack. (And actually let it cool, unlike me.)


making the cream

In a mixing bowl, add 2 tablespoons of sugar, and then your cream. Either using a hand whisk or electric beaters (I opted for the latter because I have very little upper body strength) and beat until strong peaks are formed.



It’s pretty simple – pop the first layer onto a cake stand, or a turntable, or whatever you want your cake to be displayed on (and choose wisely, cause it is HEAVY! once it’s done). Spread a spoonful of jam over the layer, and then distribute a couple dollops of the whipped cream evenly over the layer. Add in your fruit (I sliced the strawberries in half first for this, but the other fruit was fine how it was) and sandwich together with your next layer… and repeat! Go all out with the fruit on your last layer – it will look amazing 😚

Beca Jade

Founder of Lovely Fork. A 20-something year old girl living in Melbourne, Australia. Baby pescatarian as of 2017. Obsessed with leeks. And cats. I really love cats.

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