Berries and Cream Sponge Cake

Delicious and easy Berries and Cream Sponge Cake made with layers of vanilla sponge cake, stabilized whipped cream, and fresh ripe strawberries, blueberries, and blackberries.
Course Dessert
Cuisine American
Keyword cake for birthday party, vanilla cake recipe, vanilla cake with berries
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 12 servings
Calories 194 kcal


For the Cake:

  • 6 large eggs room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter melted
  • 1/3 - 1/2 cup fresh strawberries sliced thinly
  • 1/2 cup blueberries
  • 1/2 cup blackberries

Stabilized Whipped Cream

  • 1-1/3 cups heavy cream
  • 3 Tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon unflavored gelatin
  • 4 teaspoons cold water


  • 1 - 1-1/2 cups fresh whole strawberries, blueberries, and blackberries
  • powdered sugar


  1. Make the cake: Preheat the oven to 350 F. Spray three 6-inch round cake pans (or two 8 inch pans) with baking spray and line bottoms with parchment paper.
  2. In the bowl of a stand mixer, beat together the eggs, sugar, and vanilla until it has tripled in volume - about 10 minutes. The mixture should be thick, creamy and pale. Add the lemon zest.
  3. Sift the flour and salt (preferably three times) into a separate bowl or a large parchment paper on the counter. Stir into stand mixer using a plastic or metal spoon, preferably in batches.
  4. Add the melted butter and gently fold it into the cake batter mix.
  5. Divide the batter evenly between the pans and gently smooth the tops. Tap the cake pans on the counter to remove any air bubbles.
  6. Bake in preheated oven for 21-25 minutes or until the sponges are evenly golden and come away from the sides of the baking pans.
  7. Allow the cakes to cool in their pans for 10 minutes. After 10 minutes, turn them onto the wire rack carefully and allow the cakes to cool completely.
  8. Meanwhile, make the whipped cream: In a small pan, combine gelatin and cold water and allow to sit for 5 minutes until thick. Place over low heat, stirring constantly, just until the gelatin dissolves.
  9. Remove from heat and allow to cool slightly (but do not let it set).
  10. Using a stand mixer, whip the heavy cream with the icing sugar until soft peaks form.
  11. While slowly beating, add the gelatin to the whipping cream. Whip at high speed until stiff peaks form.

To Assemble:

  1. Place your first layer of cake on top of a cardboard circle, serving plate or cake stand.
  2. Spoon a generous layer of whipped cream and spread evenly using an offset spatula.
  3. Place an even layer of sliced strawberries and berries on top of the whipped cream.
  4. Add the second layer of cake and repeat until all of the layers are on the cake.
  5. For the top layer, spread on with a generous layer of whipped cream and spread evenly using an offset spatula.
  6. Garnish with fresh strawberries, blueberries, and blackberries. Dust with powdered sugar.

Recipe Notes

Once cake has been assembled, it is best served on the same]
Sponge Cake recipe from: [Anna Olson

Nutrition Facts
Berries and Cream Sponge Cake
Amount Per Serving (1 slice (1/12 cake))
Calories 194 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Cholesterol 107mg36%
Sodium 88mg4%
Potassium 65mg2%
Carbohydrates 28g9%
Sugar 19g21%
Protein 4g8%
Vitamin A 305IU6%
Vitamin C 2.1mg3%
Calcium 22mg2%
Iron 1mg6%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.