This simple Berry Cake includes naked layers of white or yellow cake filled with lemon mousse and fresh berries. It’s deceivingly easy to make, beautiful and delicious!
I love the simplicity and light and fresh taste of this Berry Cake. It’s easy to assemble and decorate and tastes best when paired with the seasons fresh fruit.
How to Make Berry Cake:
- Bake Cake. Make the cake batter and divide it evenly among 3 round cake pans, to make three thin cake layers. Bake as instructed, remove from pans and allow to cool completely before assembling.
- Clean fruit gently pat dry with a paper towel. Slice strawberries.
- Assemble: Place one cake round on a serving plate. Spoon ½ – 2/3 cup mousse onto the cake and smooth it towards the edges, leaving at least 1” of cake uncovered around the edge. Place an assortment of berries on top. Repeat with remaining layers of cake.
- Serve, or cover well and refrigerate until ready to serve.
Variations:
- Cake: Use any cake flavor you like. If you love chocolate, use my chocolate cake recipe, with a chocolate mousse.
- Mousse: You could use fresh whipped cream, lemon curd, or another flavor of mousse.
- Gluten-Free: use a gluten-free cake.
More popular Spring and Summer Desserts:
FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Recipe
Berry Cake
This simple Berry Cake includes naked layers of white or yellow cake filled with lemon mousse and fresh berries. It's deceivingly easy to make, beautiful and delicious!
Equipment
Ingredients
- 1 recipe lemon mousse , can be made in advance
- 1 yellow or white cake , baked in three 8 or 9 inch round pans
- 2 cups fresh raspberries , about 12 ounces
- 2 cups fresh blueberries , about 12 ounces
- 2 cups fresh blackberries , about 12 ounces
- 16 ounces fresh strawberries
Instructions
- Rinse all of the fresh fruit and gently pat dry with a paper towel. Slice strawberries.
- Place one cake round on your serving plate.
- Spoon ½ – 2/3 cup mousse onto the cake and smooth it towards the edges, leaving at least 1” of cake uncovered around the edge.
- Place an assortment of berries on top. Repeat with remaining layers of cake.
- Refrigerate at least 30 minutes before serving.
Nutrition
Calories: 192kcalCarbohydrates: 34gProtein: 2gFat: 1gSodium: 224mgPotassium: 129mgFiber: 3gSugar: 18gVitamin A: 55IUVitamin C: 26.2mgCalcium: 85mgIron: 1mg
Did You Make This Recipe?
Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe May 2016. Updated April 2021 with new photos and improved instructions.
My mousse came out runny! How do I fix this?!
Hello:) for this recipe did you buy boxed cake mix or do you have your own recipe?
I don’t have a white cake recipe on my blog (YET 🙂 ). You could use a cake mix, or this is a great recipe https://sallysbakingaddiction.com/2017/01/02/new-favorite-white-layer-cake/ . Hope you get to try it soon!
Hi! Looking to bake this cake, but when I click the link for the mousse, it reroutes me to this page. So all I can find are instructions on how to assemble the cake, but no recipes for the cake or the mousse themselves. Can you direct me to the recipes?
Thanks
Hi Kaitlin–sorry, I’ve fixed the link for the mousse–it will work now! I don’t have a homemade recipe for white cake on my site yet. You could use a white cake cake mix or this one has good reviews: https://addapinch.com/the-best-white-cake-recipe/
Thank you so much for this recipe! I made this cake for my sister’s wedding in a bit upgraded version (http://hedvii.rajce.idnes.cz/Svatba_Baru_a_Michal/#0I0A3556.jpg) and everybody loved how light and tasty it was! Surely I will make it again.
It looks beautiful! Thanks so much for sharing! I’m so happy everyone enjoyed it–it turned out lovely.
This looks delicious and can’t wait to try it this weekend but I have a quick question: this recipe calls for 3 8in round cakes, the attached cake recipe makes 2 8in rounds… do you have a time suggestion if the batter is divided into 3 rounds or is it best to make 2 batches of batter? Thanks so much!!!!
Hi Ashley, I would divide the batter into 3 pans and it will just make thinner layers. Bake for about 20 minutes, and check for done-ness from there. Hope you enjoy it!
Today is special day for my family and i was looking for best dish ever, This blog has perfect guideline for new dish.
and this. Will try it. Hope I can achieve the same result! xx
PS Just pinned it! I don’t often even remember to do that.
Lauren, what a beautiful, beautiful cake! I’ve always liked unfrosted cakes, and I think they’re actually trending right now (I don’t know why I’m even commenting on that fact, though, because I *hate* trends!), even for wedding cakes.