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–+ servings

Fresh Berry Cream Cake

This easy Fresh Berry Cream Cake is so fresh and full of delicious berry flavor. It has a moist vanilla cake that is topped with a smooth mascarpone cream as well as lots of berries. This cake taste of summer and is super easy to make.
5 fra 5 stemmer
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 slices
Calories 317 kcal

Equipment

Ingredients
 
 

VANILLA CAKE

  • 90 g butter room temperature
  • 150 g granulated sugar
  • 2 large eggs room temperature
  • 170 g all-purpose flour
  • 1 tablespoon cornstarch
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 120 g sour cream room temperature
  • 30 g vegetable oil e.g. canola oil
  • 1 teaspoon vanilla extract

MASCARPONE CREAM

  • 150 g mascarpone
  • 1 teaspoon vanilla paste
  • 75 g powdered sugar
  • 90 g heavy cream
  • 400 g of mixed berries like strawberries, blueberries, raspberries, blackberries etc.

Instructions
 

VANILLA CAKE

  • Before starting, preheat the oven to 170ºC/ 340ºF conventional oven. Prepare a 23 cm/9 inch springform pan lined with parchment paper in the bottom.
  • Sift together the all-purpose flour, cornstarch, baking powder, baking soda and salt and set it aside.
    170 g all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • In a large bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, and granulated sugar and mix it on high speed for 3 minutes.
    90 g butter, 150 g granulated sugar
  • Add the eggs one at a time into the mixture and mix it in until just combined.
    2 large eggs
  • Continue by adding half the dry ingredients, on low speed, mixing until just combined.
  • Then add the sour cream, vegetable oil, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.
    120 g sour cream, 30 g vegetable oil, 1 teaspoon vanilla extract
  • Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
  • Pour the cake into the prepared pan and bake for 28-32 minutes or until a cake tester comes out clean.
  • Let the cake cool on a cooling rack. After 10 minutes, gently trace a sharp knife along the edge of the pan, to release the cake from the pan, and remove the cake from the cake tin. Let the cake cool down completely.

MASCARPONE CREAM

  • Once the cake has cooled down completely, make the mascarpone cream. With an electric mixer, cream together mascarpone, vanilla bean paste and powdered sugar and mix it together until smooth.
    150 g mascarpone, 1 teaspoon vanilla paste, 75 g powdered sugar
  • Add the heavy cream and whisk it until stiff peaks and it holds its shape. If not eating it right after, place in the fridge covered by plastic wrap, until ready to assemble.
    90 g heavy cream

ASSEMBLING

  • Once ready to assemble, place the cake on your serving plate. Add the mascarpone cream on top of the cake. Finish with adding fresh clean berries on top of the mascarpone creme.
    400 g of mixed berries like strawberries, blueberries, raspberries, blackberries etc.

Nutrition

Calories: 317kcalCarbohydrates: 31gProtein: 4gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 70mgSodium: 232mgPotassium: 48mgFiber: 0.4gSugar: 20gVitamin A: 575IUVitamin C: 0.1mgCalcium: 51mgIron: 1mg
Keyword berries, mascarpone, raspberry, strawberry, vanilla cake
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