Berries and Cream Cake

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Berries and Cream Cake

star rating (10) rate this recipe »
Published prior to 2008

This impressive-looking cake can be made with blueberries, raspberries, black raspberries, wild strawberries -- just about any kind of berry you go out and pick on a sunny summer afternoon.

1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup (1 stick, 4 ounces) unsalted butter or margarine
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
2 teaspoons vanilla
1 quart berries
2 cups (16 ounces, 1 pint) sour cream
1 large egg
1/2 cup (3 1/2 ounces) granulated sugar
2 teaspoons vanilla

In a medium-sized mixing bowl, combine the flour, sugar, butter or margarine, salt, baking powder, egg, and vanilla. Beat till combined; the mixture will be very stiff, and you may need to knead it together by hand at the very end.

Lightly grease a 10-inch springform or removable-bottom pan. Pat the dough into the bottom of the pan, and spread the berries over the dough.

In a small bowl, beat together the sour cream, egg, sugar and vanilla. Spread this mixture atop the berries.

Place the pan in a preheated 350°F oven and bake the cake for 1 hour, or until the edges are lightly browned. Remove the cake from the oven and cool to room temperature. Serve immediately, or refrigerate until ready to serve. Yield: 16 servings.

Nutrition information per serving (1 piece, 1/16 of cake, 99g): 221 cal, 12g fat, 3g protein, 14g complex carbohydrates, 1g dietary fiber, 61mg cholesterol, 146mg sodium, 75mg potassium, 5mg vitamin C, 1mg iron, 77mg calcium, 54mg phosphorus.


  • star rating 07/21/2014
  • JEM from VT
  • Delicious cake and easy to make. Giving it 5 stars but I suggest KAF review this recipe since it's been on the site for a while. I agree with others that the bake time in the recipe is too short. I gave it 10 extra minutes and that seemed just right. I did test my oven for accuracy at the same time so feel pretty confident about it needing more than an hour to bake. Also I can't imagine stretching this to 16 servings. I'd count on 10, maybe 12 if you're serving at a light luncheon.
  • star rating 07/16/2014
  • Kelly from Texas
  • Made this cake for my husband's birthday because he likes fruit cobbler-style desserts better than traditional cake and he said this was the best cake he had ever eaten and keeps asking me to make another one. This is not your traditional cake and it is a welcome and fresh dessert for summer entertaining.
  • star rating 06/27/2014
  • Poni Shannon from Georgia
  • Great recipe. Easy and quick. Instead of using berries, I had two cans of sweet cherries in syrup. Drained the cherries and reserved the syrup. I simmered the syrup in sauce pan and used a small amount to drizzle over top before baking. I saved the remainder of syrup to drizzle over the cake and vanilla ice cream as served. Yummy!!!
  • star rating 12/31/2013
  • cmfritz from KAF Community
  • This is so easy, but so unique and goooood. Everyone loves this when I make it!
  • star rating 04/12/2012
  • pamela811 from KAF Community
  • I made this cake for an employee's birthday today and it met with rave reviews. I followed the directions but used a 9.5" springform pan and it came out beautifully and yummy. It's not too sweet and has more of a crust on the bottom than a cake. This recipe is a keeper. Next time I will try adding bananas to the strawberries!
  • star rating 05/20/2010
  • Leslie from Sacramento, CA
  • This cake is super easy to make and extremely delicious! I made it last night for the first time with about 2 cups blueberries and 2 cups blackberries, plus I also used white whole wheat flour, light sour cream and reduced the overall sugar by nearly 1/4 cup. Since it's difficult to tell when the cake is done, I baked it for 10 extra minutes, which was probably 5 minutes too long. I'll definitely be making this again soon!!
  • star rating 02/09/2010
  • naomi from SoCal
  • I used an 18oz container of fresh blackberries plus a can of blackberry pie filling. I was worried the pie filling would make the recipe too sweet but it didn't. I spread the pie filling on the dough first, then layered the fresh berries on top making a nice bed to make spreading the sour cream easier. I baked it in a 9 inch cheesecake pan for about an hour and 7 min. The hard part is waiting for the cake to cool before digging in. We failed and dug in while it was warm and the center of the cake caved in lol, but it was delicious! The cooled cake leftovers sliced up nicely, picture perfect.
  • star rating 09/07/2009
  • Beth from VT
  • I made this for a Labor Day picnic using our own cultivated blueberries. It looked and tasted so amazing! I'm glad I read the comment here and planned to cook it longer than the recipe listed. It was hard to tell if it was cooked through. My blueberries were cold from the frig so I don't know if the temp of the berries made the difference.
  • star rating 07/13/2009
  • Heather from Massachusetts
  • I recently made this cake for a 4th of July party and everyone wanted the recipe. It is easy to make and delicious. I am waiting for one to come out of the oven right now. It might be my oven but it needed to cook about an additional 15 minutes. This recipe is a "keeper".