Berry Cream Cake is a deliciously simple dessert that’s perfect any time of the year. Great for summer or the 4th of July, you’ll love the sweet cake and tart berry combo.
Berry Cream Cake
My little granddaughter is nearly one, her birthday is next week. We’ve been on the path to introducing all sorts of new foods into her world. So far berries of every variety are her fave!
Now that berries are constantly being purchased around here it got me thinking about all the great seasonal favorites which use berries. Milkshakes, cocktails, and desserts just to name a few.
Berry Cream Cake is the perfect example of a sweet dessert that has just a touch of tart from the addition of fresh berries on top. Not only is this a great dessert for a big family (which I have) it is really simple to prepare and you can customize based on the dislikes or likes of the berry eaters in your family.
Whip up this tasty dessert anytime during the summer months for the perfect make-ahead dessert. Personally, I love it for holiday buffets too. You can even serve it for Easter or even a Memorial Day BBQ. I think you’ll find yourself making Berry Cream Cake quite frequently as it really is delicious.
What ingredients do you need to make this cake?
- Butter
- Sugar
- Eggs
- Raspberry extract
- Flour
- Nilla Wafers
- Baking powder
- Half and Half
- Cream cheese
- Cool-Whip
- Vanilla Extract
- Fresh raspberries and blackberries
What equipment is needed?
- Baking pan
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- Bowl scraper
Simple step by step instructions (complete directions in the recipe card below):
Preheat the oven to 350° degrees. Spray a 9×13 baking pan with non-stick cooking spray. In a mixing bowl using an electric mixer combine softened butter and 1 cup granulated sugar until light and fluffy
Add in eggs one at a time beating after each addition. Add in raspberry extract and mix until combined
In a separate bowl combine together: flour, Nilla Wafers, and baking powder. Alternating with the milk add the flour mixture to the wet ingredients, beating briefly after each addition.
Spread the batter into the prepared pan. Bake for approximately 20 minutes on the center rack of your oven. Remove from the oven when a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
In a large mixing bowl beat cream cheese until smooth and creamy with an electric mixer. Add remaining 1 cup granulated sugar, beating well until thoroughly incorporated. Add in the vanilla extract and mix well. Add in the Cool Whip and fold in.
Spread onto the cooled cake.
Top with fresh berries.Cover with plastic wrap and place into the freezer for a minimum of 4 hours or overnight
Prior to serving, allow to sit out for 1/2 an hour.
Try these other amazing recipes with berries:
Other great recipes to try during the summer months:
Berry Cream Cake
Berry Cream Cake is a deliciously simple dessert that's perfect any time of the year. Great for summer or the 4th of July, you'll love the sweet cake and tart berry combo.
Ingredients
- 8 Tablespoons butter, softened
- 2 cups granulated sugar, divided
- 2 large eggs
- 1 teaspoon raspberry extract
- 1 cup all purpose flour
- 3/4 cup Nilla Wafers, crushed
- 1 3/4 teaspoon baking powder
- 1/2 cup half and half
- 16 ounces cream cheese, softened
- 4 cups Cool Whip non-dairy whipped topping
- 1 teaspoon vanilla extract
- 1 cup fresh blackberries
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350° degrees. Spray a 9x13 baking pan with non-stick cooking spray.
- In a mixing bowl using an electric mixer combine softened butter and 1 cup granulated sugar until light and fluffy.
- Add in eggs one at a time beating after each addition.
- Add in raspberry extract and mix until combined.
- In a separate bowl combine together: flour, Nilla Wafers, and baking powder.
- Alternating with the milk add the flour mixture to the wet ingredients, beating briefly after each addition.
- Spread the batter into the prepared pan.
- Bake for approximately 20 minutes on the center rack of your oven. Remove from the oven when a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- In a large mixing bowl beat cream cheese until smooth and creamy with an electric mixer. Add remaining 1 cup granulated sugar, beating well until thoroughly incorporated.
- Add in the vanilla extract and mix well.
- Add in the Cool Whip and fold in.
- Spread onto the cooled cake.
- Top with fresh berries.
- Cover with plastic wrap and place into the freezer for a minimum of 4 hours or overnight.
- Prior to serving, allow to sit out for 1/2 an hour.
Notes
- Milk can be substituted for half and half.
- To help remove the cake easily: place a 12x19-inch strip of foil on the bottom and up the sides of your pan. This acts as a sling to help lift the cake from the pan.
- To slice easily, run a knife under hot water and wipe dry. Repeat after each cut.
- Leftovers can be stored in the refrigerator for up to one week.
