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This strawberry blueberry layer cake combines four soft sponge cake layers with fresh strawberry and blueberry purée and fluffy whipped white chocolate ganache. The combination of sweet berries and light whipped white chocolate ganache creates a fresh, elegant cake that's perfect for birthdays, celebrations, and summer parties. Although it looks like a bakery showstopper, the simple decoration and light fillings make it surprisingly approachable to make at home.
Instead of relying on buttercream, this cake layers fresh strawberry and blueberry purée between soft sponge cake layers with light whipped white chocolate ganache. The berry purée adds freshness and balances the sweetness of the ganache, while the sponge cake keeps the dessert light despite its impressive four-layer presentation.
The rectangular shape also makes it ideal for serving a crowd, making it a perfect celebration cake for birthdays, graduations, weddings, and summer gatherings.
For more sponge cake recipes, try my Peaches and Cream Layer Cake, Strawberry and Cream Cake and Rhubarb and White Chocolate Cake.
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WHY THIS RECIPE WORKS
- Naturally light texture
- Doesn't become heavy
- Stays soft after refrigeration
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes. This cake is perfect for making a day ahead. Chilling allows the sponge to absorb a little moisture from the fillings, making it even softer.
Yes. Frozen berries work beautifully for the purée.
Sponge cake stays soft after refrigeration and balances the rich white chocolate ganache without feeling heavy.
Yes. It needs to be made the day before using it as it has to be completely cold before whipping it.
HOW TO STORE
Store the cake in the fridge in an airtight container. Slice it sight from the fridge. It's best enjoyed within a few days.
Other Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Strawberry Blueberry Layer Cake with Whipped White Chocolate Ganache
Equipment
- 2x 30x40 cm / 12x 16 inch sheet pan
Ingredients
WHIPPED WHITE CHOCOLATE CREAM (made the day before)
- 500 g white chocolate
- 1 liter heavy cream
- 2 tsp vanilla bean paste
STRAWBERRY BLUEBERRY JAM (made the day before)
- 125 g frozen strawberries
- 125 g frozen blueberries
- 50 g granulated sugar
- 2 teaspoon lemon juice
- 1 teaspoon cornstarch
- 2 teaspoon water
SPONGES
- 10 large egg separated
- ½ teaspoon white vinegar
- 320 g granulated sugar
- 1 teaspoon vanilla bean paste
- 320 g all-purpose flour
- Pinch of salt
- 160 g heavy cream
ASSEMBLING
- 500 g fresh mixed berries
Instructions
WHIPPED WHITE CHOCOLATE CREAM
- Start by melting the white chocolate. In a small saucepan, heat up the heavy cream until it starts to steam. Then pour it over the white chocolate and stir it together with a rubber spatula. Add the vanilla bean paste and with a hand blender, blend the mixture until smooth. Cover it with some cling film, so it touches the surface of the cream, and place it in the fridge for 5-6 hours until completely cold or preferably overnight.500 g white chocolate, 1 liter heavy cream, 2 teaspoon vanilla bean paste
STRAWBERRY BLUEBERRY JAM
- Add the strawberries, blueberries, granulated sugar and lemon juice to a saucepan and heat it up until the berries starts to break down, and the liquid has come to a bubble. Once bubbling, turn it down to a simmer. Stir occasionally and with a rubber spatula mash down the berries.125 g frozen strawberries, 125 g frozen blueberries, 50 g granulated sugar, 2 teaspoon lemon juice
- Let it simmer for 8 minutes or until the jam has thickened. Then in a cup mix together cornstarch and water and pour it into the jam. Continuously stir it around for 1 minute while it thickens. Take it of the heat and using a handblender, blend it until smooth.1 teaspoon cornstarch, 2 teaspoon water
- Pour the jam into a shallow bowl, covered with plastic wrap, to let it cool down faster, and place it in the fridge. Let it cool down until cold.
SPONGE
- Preheat the oven to 175ºC /350ºF conventional oven. Prepare 2x 30x40 cm / 12x 16 inch sheet pans with parchment paper. Do NOT grease the sides of the pans as the batter needs to cling to the sides as it rises, which helps the sponge achieve maximum height and a light texture.
- Separate the egg whites and egg yolks into two clean bowls. Add the egg whites and white vinegar to the bowl of a stand mixer, using the whisk attachment, or a hand mixer, and beat the egg whites until foamy, on medium speed, then in a slow steady stream pour in the sugar while the egg whites continue to whisk. Continue whisking at high speed until stiff peaks.10 large egg, ½ teaspoon white vinegar, 320 g granulated sugar
- Stir the egg yolks together and add them to the meringue together with the vanilla bean paste. Mix it together at the lowest speed until just combined.1 teaspoon vanilla bean paste
- Sift the all-purpose flour and salt and add it to the meringue. Mix it together at the lowest speed until just combined, it’s important not to over mix the batter.320 g all-purpose flour, Pinch of salt
- Then finally heat up the heavy cream until it starts to steam and pour it into the batter and again mix until just combined.160 g heavy cream
- Give the batter a final mix with a rubber spatula to make sure everything is combined.
- Divide the cake batter into the pans and bake them for 11-12 minutes.
- Once baked, immediately trace a thin knife along the edge of the pan and flip it upside down, onto a cooling rack. Flip it back around so it faces the right way up.
ASSEMBLING
- Whip the ganache until medium peaks. Using a serrated knife, cut the two sponge into two so each layer is 30x20 cm. Add the first sponge layer onto your serving plate and add 2-3 tablespoon of the jam and even it out. Leave 1-2 cm around the edges so the jam doesn't spill.
- Add ⅔ of the whipped white chocolate ganache to a piping bag and cut the tip off. Pip a boarder and pip as well on top of the jam, using a ⅓ of the cream in the piping bag. Using a offset spatula, even it out.
- Continue the same process 3 more times. Scape down the side and add the remaining whipped white chocolate ganache that was left in the bowl. Spread it over the cake and even it out. Place it in the fridge to set.
- Once ready to serve, decorate it with lots of mixed berries. This cake is great to make a day ahead of serving it as it stays soft in the fridge.500 g fresh mixed berries
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