I love sharing my take on this Berry Cake recipe. The light lemon sponge with subtle zest and cream cheese frosting makes it a standout treat. Blended with ingredients like all purpose flour and fresh strawberries, blueberries, raspberries, and blackberries, each slice is a symphony of flavor and texture.

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I’ve always been fascinated by how a simple blend of humble ingredients can turn into something extraordinary. I’m excited to share my latest creation, a fresh berry cake that’s a complete showstopper.

I started with a soft lemon sponge made from 1 1/2 cups all purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, a pinch of salt, and 3 large eggs. Mixed in with melted unsalted butter, 1/2 cup whole milk, plus zest and juice of one lemon, this sponge really comes to life.

Then I layered it with a tangy cream cheese frosting, blending 8 oz cream cheese with 1/2 cup unsalted butter, 3 cups sifted powdered sugar and a splash of vanilla extract. Finally, I covered the cake in an assortment of fresh seasonal berries – strawberries, blueberries, raspberries and blackberries.

This berry cake recipe totally transforms ordinary ingredients into a dessert thats as impressive as a Pavlova or even a strawberry crunch cake.

Why I Like this Recipe

1. I really love how the tangy lemon zest and juice mix with the sweet cream cheese frosting, its like a burst of flavor in every bite—even if the recipe seems kinda tricky at times, it always turns out delicious.
2. I like that the cake comes out super moist and airy; mixing the ingredients carefully and not overdoing it makes the texture just right, and that makes me proud every time I bake it.
3. The medley of fresh berries on top not only makes the cake look amazing but also gives it this fun, fruity twist that makes me feel like I’m really enjoying a special treat.
4. I appreciate how the recipe lets me be creative with decorations and layers, even if I mess up a little sometimes, cuz its cool to see my own imperfect, tasty creation come out looking so good.

Ingredients

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All Purpose Flour offers carbohydrates and structure with minimal fiber for a tender crumb.
Granulated Sugar sweetens the cake, adds moisture and encourages browning during baking.
Eggs lend protein and act as a natural binder for a cohesive, soft cake texture.
Unsalted Butter gives rich flavor and tenderness; its fat helps keep the cake moist.
Whole Milk improves moisture and create a delicate crumb while adding dairy goodness.
Lemon zest and juice infuse a bright tang and fresh citrus flavor throughout.
Fresh Mixed Berries supply vitamins and antioxidants, adding a natural, slightly tart sweetness.

Ingredient Quantities

1 1/2 cups all purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

3 large eggs

1/2 cup unsalted butter, melted and cooled

1/2 cup whole milk

Zest of one lemon

Juice of one lemon

8 oz cream cheese, softened

1/2 cup unsalted butter for frosting, softened

3 cups powdered sugar, sifted

1 teaspoon vanilla extract

1 cup fresh strawberries, hulled and halved

1/2 cup fresh blueberries

1/2 cup fresh raspberries

1/2 cup fresh blackberries

How to Make this

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1. Preheat your oven to 350°F and grease a 9-inch round cake pan real good.

2. In a large bowl, mix together 1 1/2 cups all purpose flour, 1 cup granulated sugar, 2 tsp baking powder and 1/4 tsp salt.

3. In another bowl, beat 3 large eggs then mix in 1/2 cup melted and cooled butter, 1/2 cup whole milk, the zest of one lemon, and the juice of one lemon.

4. Pour the wet stuff into the dry mix and stir until everything is just combined; dont overmix or the cake might come out dense.

5. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean when poked in the center.

6. Let the cake cool in the pan for about 10 minutes then carefully move it to a wire rack to cool completely.

7. For the frosting, beat 8 oz softened cream cheese and 1/2 cup unsalted butter together until smooth. Gradually add 3 cups sifted powdered sugar and 1 tsp vanilla extract; mix well until creamy.

8. Once the cake is completely cool, slice it horizontally into two layers.

9. Spread a generous layer of cream cheese frosting on the bottom layer, place the top layer on and then cover the entire cake with the remaining frosting.

10. Finally, decorate the cake with 1 cup halved fresh strawberries, 1/2 cup fresh blueberries, 1/2 cup fresh raspberries, and 1/2 cup fresh blackberries evenly on the top and around the sides, and enjoy!

Equipment Needed

1. Oven (should be preheated to 350°F)
2. 9-inch round cake pan (greased really well)
3. Two large mixing bowls (one for dry ingredients and one for wet ingredients)
4. Measuring cups and spoons (for accurate amounts)
5. Whisk or electric mixer (to beat eggs and make the frosting smooth)
6. Spatula (for stirring the batter and frosting the cake)
7. Mesh sieve (for sifting the powdered sugar)
8. Cooling rack (for letting the cake cool completely)
9. Toothpick (to test if the cake is done)
10. Zester (to get the zest of the lemon)
11. Long serrated knife (to slice the cake horizontally into two layers)

FAQ

Q: How do I keep the cake moist and full of flavor?

A: Just make sure you dont overmix the eggs and milk into the batter. The lemon zest and juice really help bring out the berry flavor.

Q: Can i use frozen berries instead of fresh?

A: Yes, but remember to thaw them and pat them dry first so they dont make the cake too wet.

Q: How long can i keep the cake once its made?

A: The cake will stay fresh for around 3 to 4 days if you store it in an airtight container at room temp. For longer shelf life, pop it in the fridge.

Q: Can i prep the cake ahead of time?

A: Sure thing, you can bake it in advance and frost it just before serving so the berries stay fresh and the frosting stays smooth.

Q: What can i do to get a smooth frosting?

A: Make sure the cream cheese and butter are softened really well before you mix in the powdered sugar. This will help prevent lumps and make your frosting silky.

Fresh Berry Cake Recipe Substitutions and Variations

Instead of all purpose flour, you could try using whole wheat pastry flour. It gives a nuttier flavor but you might need to add a bit more liquid than usual.
If you dont have unsalted butter on hand for the cake, you can substitute with an equal amount of vegetable oil. It might change the flavor a little bit, but the cake will still be moist and tasty.
Whole milk can be replaced with any unsweetened nut milk like almond milk. Just be aware that the nutty flavor might come through in the end result.
If you dont have cream cheese for the frosting, try using whipped Greek yogurt mixed with a little heavy cream. The frosting will have a tangy kick while still being creamy.
And if fresh berries arent available, frozen ones (thawed and drained well) work pretty good too in case fresh berries are out of season.

Pro Tips

1. Dont overmix the batter when you combine the wet and dry ingredients; just stir until its all combined or else your cake might turn out dense and heavy.
2. Make sure the butter is fully cooled before mixing it with the eggs and milk; if its too warm you might end up with a curdled batter.
3. When you make your frosting, sift the powdered sugar first to get rid of lumps so your frosting comes out smooth and creamy.
4. Before you decorate with the berries, pat them dry real good. Wet berries can make the frosting runny and mess up the look on your cake.

Fresh Berry Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Oven (should be preheated to 350°F)
2. 9-inch round cake pan (greased really well)
3. Two large mixing bowls (one for dry ingredients and one for wet ingredients)
4. Measuring cups and spoons (for accurate amounts)
5. Whisk or electric mixer (to beat eggs and make the frosting smooth)
6. Spatula (for stirring the batter and frosting the cake)
7. Mesh sieve (for sifting the powdered sugar)
8. Cooling rack (for letting the cake cool completely)
9. Toothpick (to test if the cake is done)
10. Zester (to get the zest of the lemon)
11. Long serrated knife (to slice the cake horizontally into two layers)

Ingredients

1 1/2 cups all purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs
1/2 cup unsalted butter, melted and cooled
1/2 cup whole milk
Zest of one lemon
Juice of one lemon
8 oz cream cheese, softened
1/2 cup unsalted butter for frosting, softened
3 cups powdered sugar, sifted
1 teaspoon vanilla extract
1 cup fresh strawberries, hulled and halved
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup fresh blackberries

Directions

Preheat your oven to 350°F and grease a 9-inch round cake pan real good.
In a large bowl, mix together 1 1/2 cups all purpose flour, 1 cup granulated sugar, 2 tsp baking powder and 1/4 tsp salt.
In another bowl, beat 3 large eggs then mix in 1/2 cup melted and cooled butter, 1/2 cup whole milk, the zest of one lemon, and the juice of one lemon.
Pour the wet stuff into the dry mix and stir until everything is just combined; dont overmix or the cake might come out dense.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean when poked in the center.
Let the cake cool in the pan for about 10 minutes then carefully move it to a wire rack to cool completely.
For the frosting, beat 8 oz softened cream cheese and 1/2 cup unsalted butter together until smooth. Gradually add 3 cups sifted powdered sugar and 1 tsp vanilla extract; mix well until creamy.
Once the cake is completely cool, slice it horizontally into two layers.
Spread a generous layer of cream cheese frosting on the bottom layer, place the top layer on and then cover the entire cake with the remaining frosting.
Finally, decorate the cake with 1 cup halved fresh strawberries, 1/2 cup fresh blueberries, 1/2 cup fresh raspberries, and 1/2 cup fresh blackberries evenly on the top and around the sides, and enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.