This Spring Cake with Fresh Berries and Cream is a light, fluffy sponge cake layered with whipped cream and topped with a medley of juicy spring berries. Perfect for Easter, spring birthdays, weddings, or garden parties, this elegant yet simple dessert is bursting with fresh flavors and a beautifully soft texture.

Why You’ll Love This Recipe

Light & Airy Texture – A delicate sponge cake that melts in your mouth.
Naturally Sweet & Refreshing – Topped with fresh strawberries, blueberries, and raspberries.
Perfect for Special Occasions – A showstopper for spring and summer celebrations.
Customizable – Swap in your favorite seasonal fruits or add a flavored whipped cream.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk

For the Whipped Cream:

1 1/2 cups heavy cream
2 tablespoons powdered sugar

For the Topping:

1/2 cup strawberries, sliced
1/2 cup blueberries
1/2 cup raspberries
Fresh mint leaves (for garnish)

Directions

Prepare the Cake:

Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In another bowl, beat the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients, alternating with milk, mixing until smooth.
Divide the batter evenly between the cake pans.

Bake & Cool:

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Whip the Cream:

In a bowl, beat the heavy cream and powdered sugar until stiff peaks form.

Assemble the Cake:

Place one cake layer on a serving plate. Spread half of the whipped cream over the top.
Add a layer of fresh berries and gently place the second cake layer on top.
Spread the remaining whipped cream over the top and decorate with more berries and mint leaves.

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 10 slices
Calories: 320 kcal per slice

Variations

Lemon-Infused Cake – Add 1 tablespoon of lemon zest to the batter for a citrusy twist.
Chocolate Berry Cake – Drizzle melted chocolate over the top for an extra indulgence.
Mixed Fruit Topping – Use blackberries, peaches, or cherries for a seasonal touch.
Flavored Whipped Cream – Add 1 teaspoon of almond extract or rose water to the whipped cream for a unique flavor.
Gluten-Free Version – Substitute all-purpose flour with a gluten-free flour blend.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 3 days.
Freezing: Freeze the unfrosted cake layers for up to 3 months. Thaw before assembling.
Serving Tip: Let the cake sit at room temperature for 15 minutes before serving for the best texture.

FAQs

Can I make this cake in advance?

Yes! Bake the cake layers a day ahead and assemble just before serving to keep the whipped cream fresh.

How do I prevent the cake from drying out?

Avoid overbaking and store covered to retain moisture.

What’s the best way to get an even cake layer?

Use a kitchen scale to divide the batter evenly between pans and level with a spatula.

Can I use frozen berries?

Fresh berries are best, but if using frozen, thaw and drain them before adding to the cake.

Can I replace the whipped cream with frosting?

Yes! Cream cheese frosting or vanilla buttercream would be delicious alternatives.

How do I get a smooth whipped cream texture?

Make sure your heavy cream is cold, and don’t overbeat it to avoid grainy texture.

Can I use different cake sizes?

Yes! Adjust the baking time if using 9-inch pans (reduce time) or a single deep pan (increase time).

What can I serve with this cake?

Pair with tea, coffee, or a light fruit sorbet for a refreshing dessert.

How do I make this cake egg-free?

Use 1/4 cup unsweetened applesauce or mashed banana per egg as a substitute.

Can I toast the cake layers for extra texture?

Yes! Lightly toast the cake layers in the oven for a slight crunch before assembling.

Conclusion

This Spring Cake with Fresh Berries and Cream is a stunning, light, and refreshing dessert perfect for any spring celebration. With its fluffy sponge cake, luscious whipped cream, and fresh berry topping, every bite is filled with natural sweetness and vibrant flavors. Try this elegant cake today and bring a touch of springtime beauty to your table!