Berry Sweet Cream Cake

The cake was first introduced to me several years ago when my parents bought one for Tonie’s birthday. It was the best cake I had ever eaten (and I don’t like cake!). In and on the cake, there was an array of berries: Strawberries, Blueberries, Raspberries, Blackberries – Let me tell you – It was delicious!

And to top it off, the icing wasn’t that heavy, sugary, thick goop you usually find on the bakery buttercream cakes.

Since then, there has been a couple of trial and errors in my endeavor to make the mouthwatering cake for myself, and I am happy to share with you my results! I am by no means an expert cake decorator or baker, but I do like to have a little fun!

I am calling this a Berry Sweet Cream Cake, not because it is full of sugar and super sweet, but because there is hardly any sugar in the icing and that makes it an awesome treat for those who don’t want a super sweet treat! 

Now, That is Sweet!

Because this cake is made of real cream and real fruit, the refrigerator life is not that long (honestly don’t know how long because it is so delicious, there is not much to refrigerate afterward). I have had great success when the cake is made the day before it is eaten.

Prep time: bake the cake a day in advance. On the second day, when I timed myself from Berry Prep to Decorating to Cleanup, it took me 3 hours.

In addition to the ingredients listed below, you will also need:

Cake Decorating Piping Bags and Tips

Icing Spatula

Cake Stand with Cover – the cake will need to be covered and stored in the refrigerator when done.

Lazy Susan tray – not required, but I felt it added to a smoother experience.

Two 9-inch metal round cake pans with straight sides.

Day Before –

Baking the Cake

1 box Betty Crocker Super Moist French Vanilla Cake Mix

3 Jumbo Eggs

½ cup Melted, Unsalted Butter

1 cup Water

Preheat oven to 350 degrees. Spray bottom and sides of both pans with Baking Spray (the kind with flour in it).

In the stand mixer, add eggs, butter, water and cake mix.

Mix on low speed with the whisk attachment for about 30 seconds, until all the dry mix is incorporated. Increase the speed to the max for a full 2 minutes. Don’t skimp on the two minutes.

Evenly pour the batter into the two prepared pans. Place both pans in the oven and time for 20 minutes.

Test the center of the cake with a toothpick. If the toothpick comes out with liquid batter on it, leave for 2 to 3 more minutes. If the toothpick comes out with cake batter that is cooked, that is okay and the cake is done.

Remove the pans from the oven and place on a cooling rack. Cool completely. Cover and place both pans in the refrigerator until ready to frost. *Tip: Cover the top of the cake with parchment paper before placing the cake in a bag or wrapping with clear plastic wrap – the cake will not stick to the plastic.

Day of Decorating –

Berry Prep

1 clamshell of fresh Blueberries

1 clamshell of fresh Strawberries – purchase 2 if you think the berries are in a ‘fair’ condition and you might have to pick through for the better ones.

Before you begin to make your whipped cream, have your strawberries cleaned and sliced. Leave the blueberries whole, but pick through them and pick out the stems and berries that are wrinkly or not ripe (usually the lighter colored berries). Make sure your berries are completely dry before you begin the cake.

I found that it was best if I prepared each step below in order. When I tried to multitask, there was not enough time to give the previous step the time to do its thing.

At this point, take the cake out of the refrigerator – gently shake the pans to see if the cake will shift around in the pan and that it is not stuck to the pan.

Also, have the bowls of berries out and ready too.

Before you begin, have all your ingredients pre-measured and ready.

Stabilized Whipped Cream 

1 quart of Heavy Whipping Cream (leave carton in the refrigerator until you are ready to whip)

¾ cup Powdered Sugar

4 teaspoons Knox Gelatine

½ cup Cold Water

1 teaspoon Pure Vanilla Extract

Prepare the Gelatine

Place the gelatine and water in a medium-sized microwave-safe bowl and mix. Let the mix stand for 2 minutes (make sure you remove your whisk).

The gelatine will bloom and become soft (and it will smell – but don’t worry, the smell is short-lived).

Place the gelatine in the microwave for 10-second intervals, with stirring in between, until all the gelatine granules are dissolved.

Set aside.

Whip the Cream

Remove the heavy cream from the refrigerator and pour the whipped cream into the stand-mixer bowl.

Turn the mixer on to medium speed (about a 4). After one minute (time it) – slowly add in the sugar and vanilla.

Once the cream has reached soft peaks, turn off the mixer.

Add a tablespoon or two or three of whipped cream to the bowl of gelatine as you stir. This will equalize the temperature of the gelatine.

Now turn the mixer on again and slowly pour the gelatine mixture into the mixer bowl and continue to whip.

Do not overbeat at this point. You will see the cream will begin to hold its peaks.

Stop the mixer and take the bowl over to your decorating area that is already set up and ready.

Fold the cake piping bag out, over, and down about 2 inches. You will want to fill the cake piping bag with about 2 cups of icing – I never measured, you will add more cream later.

I used a slightly curved-in, 6-point or more Star Tip on my piping bag throughout the decorating. Feel free to experiment and use what you want to use – test some out on a plate before you begin on the cake.

With your cake stand on the Lazy Susan, pipe a large circle (about 4 to 5 inches across) onto the center of the stand. This will help “hold” the cake in place and keep it from sliding off the stand. *I forgot a photo until after I placed the cake on the piped cream.

Place your hand and fingers spread out on top of one of your round cakes. Flip the pan over and catch the cake in your hand as you remove the pan. Turn the cake right side up and place it on the center of your piped cream on the cake stand.

This is your chance to center the cake on the stand. Nudge it, turn it, check to see that it is directly centered. Once centered, gently wiggle the cake down into the cream.

Pipe more cream onto the top of the first cake round. Start by going around the top edge and then fill in the center. The piped cream does not need to be a solid layer. You will want to leave some ‘holes’ for your fruit.

Add your sliced strawberries and your blueberries. Feel free to form a nice layer, as much or little as you would like. I found it best to use the strawberry slices that I cut off the outsides of the berry as they didn’t look as pretty on the outside of the cake.

Pipe a bit more cream on top of the fruit. Spread the cream out with the icing spatula.

Place your hand and fingers spread out on top of your second round cake. Flip the pan over and catch the cake in your hand as you remove the pan. Turn the cake right side up and place it on the center of your pipped cream on the cake, fruit and cream layers. Adjust it so that it is dead center of the cake on the bottom. Wiggle it down just a little bit so that the cream and berries in the middle push out the air and fill in the voids.

Now you want to begin adding cream to the sides of your cake. Use the icing spatula, grab some scoops of cream from the bowl and start spreading it onto the sides of your stacked layers. 

Use the Lazy Susan to turn the cake as you work your way around, smoothing it out as you go. Grab more cream and fill in any ‘holes’ that you see. Be generous, make it a nice thick layer, about ¼” thick.

Once you have the sides where you want them, scoop some onto the top and spread it out nicely too.

Don't worry too much about it being smooth. You will be adding fruit to cover up a lot of it.

Now, this is the really fun part!

Get creative!

Start by placing your sliced strawberries along the sides of the cake, giving them a little nudge into the cream so they stick well. Try picking through your berry slices to get ones that are mostly the same in size.

Make cute little designs on the top of the cake too!

Once you have your berries placed, feel free to pipe a decorative edge of cream around the strawberries on the sides of the cake and around the edge of the top.

Every time I make this, I think I am going to run out of cream, but I never do. I always have extra cream and just ‘have’ to use the rest of it on some fresh berry ‘n cream snacks!

I have made this cake several times over the last couple of years and it has had spectacular reviews! The Berry Sweet Cream Cake is great for all occasions! 

Mother's Day, May 2018

I had the fantastic help of my son in decorating this beauty!
Mother's Day, May 2018

Labor Day, September 2018

Football/Volleyball Sports Banquet, January 2020

Second Annual GNOPP - January 2020

Rebeca's Birthday Lunch, February 2020

My most recent fiddling with the Whipped Cream has been to add strawberries to the cream. 

OhMyGoodness!

It smelled like homemade strawberry ice cream when I was making it!!! 

I piped the cream onto cupcakes and drizzled them with chocolate! 

I will be working on a blog for the Strawberry Sweetheart Cupcakes separately.

Of course, I had to add in Chocolate Covered Strawberries!

I took these as a Valentine's Day treat during Terrific Tuesday at Aunt Judy's Attic and they were delicious too!! What a blast we had!