Vanilla Berries and Cream Cake

Soft and tender vanilla cake layered with whipped cream and fresh berries, topped with more whipped cream, raspberry sauce, berries, and chocolate roses. This Vanilla Berries and Cream Cake makes the perfect Mother’s Day dessert!

Mother’s Day is so soon! I knew I needed to hurry and get this amazing cake up on the blog!

I’ve actually never made a cake like this before. I made it as a surprise for a friend who had thyroid cancer and had to have her thyroid removed. Then she had to have radioactive iodine treatments. Before her treatment, she had to have a very restrictive diet, with absolutely no salt (and a bunch of other things). The day before she was going to be able to eat normally again, I asked her what the first thing was she wanted to eat.

She then proceeded to describe this cake. Vanilla with layers of whipped cream and berries, topped with a raspberry puree and white chocolate curls. I thought to myself, “I can do that.” So I did!

Another friend and I had planned to have a girls night with her, but through a series of miscommunications and mixed messages, it seemed like she was backing out. But I was like, “Dude, I’m making an epic cake! You have to come!” (I didn’t say this out loud. I just said it in my head). We convinced her to come, and she was so surprised and delighted when she saw the big reveal of this Vanilla Berries and Cream Cake!

Here’s what you’ll need for Vanilla Berries and Cream Cake:

Two or three layers of vanilla cake (I used three, but if you want a shorter cake, you can use two). Use your favorite vanilla cake recipe. I used this recipe for Moist and Fluffy Vanilla Cake from Life, Love, and Sugar.

You could also just buy a ready-made vanilla cake or angel food cake and cut it into layers.

Four cups of whipped cream. I made my own Sugar-free Whipped Cream, but you can use store-bought whipped cream if you like.

Lots of berries. I used strawberries, blueberries, blackberries, and raspberries.

Berry sauce. I made this Berry Topping for Ice Cream using raspberries. You can use any kind of berries you like. You could also just use jam or pie filling.

Chocolate curls. These are optional, and mine accidentally turned into chocolate roses, which I was quite happy about! I followed this tutorial on How to Make Chocolate Curls on The Pioneer Woman. Instead of dark chocolate, I used white almond bark. And I didn’t refrigerate it. I just let it set up on the counter, and then I used a small metal spatula to make the roses. I actually picked up the chocolate and was able to curl and mold it how I wanted after I had made the big curl/rose with the spatula. (The basic idea is that you melt the chocolate with Crisco and then spread a thin layer on the bottom of a cookie sheet. Then you let it set up and scrape it with a metal spatula to form the chocolate curls).

How to Make Vanilla Berries and Cream Cake:

Place one layer of cake on a cake stand or serving platter. Spread whipped cream on top.

Place berries around the edge.

Then drop a bunch of berries in the middle. The amount is totally up to you. If I’d had more berries, I would have filled the whole top.

Place another layer of cake on top, and repeat by topping it with whipped cream and berries.

Then repeat again with your third layer. On the very top layer, spread with whipped cream and then with your berry sauce.

Then put all kinds of berries and chocolate curls on the top to make the cake look really pretty.

Refrigerate until ready to serve. I recommend you assemble the cake with all the whipped cream and fruit shortly before you plan to serve it. Because of the delicate nature of the whipped cream and toppings, you will not be able to cover it in the refrigerator. It’s o.k. to leave it uncovered for an hour or two, but you don’t want to have the cake start drying out by leaving it uncovered for too long.

Putting this cake together can be super simple if you just use ready-made, store-bought components. Or you can be crazy like me and make everything from scratch. Totally up to you 🙂

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