I created a Strawberry Vanilla Layer Cake with fresh raspberries and strawberries tucked into each tier and lemon whipped cream cheese frosting sandwiched between the layers and brushed on the outside for a beautiful summer centerpiece.
I always want a dessert that looks simple but surprises you. My Berry Vanilla Naked Cake does exactly that.
Pillowy layers hide bursts of fresh strawberries and the tangy cream cheese frosting gives it that grown up lift. People call it a Strawberry Vanilla Layer Cake yet it still feels like a rustic, summer Berry Cake Recipe you find in a sunlit kitchen.
I wont pretend its perfect, crumbs will fall, hands get sticky, and you might lick the plate, but that is exactly why I love it. If you like strawberries and a tiny bit of show off, try it.
Ingredients
- cake flour makes the crumb tender, low protein so lighter cake, not very nutritious
- sugar brings sweetness and moisture, mostly carbs, not much nutrition, too much
- butter adds richness and mouthfeel, mostly fat, caloric and indulgent
- eggs bind, add protein and structure, give lift and some vitamins
- buttermilk gives a tangy zip, helps tenderize, has calcium and probiotics
- strawberries add fresh sweetness and fiber, vitamin C and a tart note
- raspberries are seedy, packed with fiber and antioxidants, bright tart flavor
- cream cheese gives tangy creaminess, adds fat and a little protein
Ingredient Quantities
- 3 cups (360g) cake flour, spooned and leveled
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- 1 1/2 cups (300g) granulated sugar
- 1 cup (227g) unsalted butter, softened
- 4 large eggs, room temp
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) buttermilk, room temp
- 2 cups fresh strawberries, hulled and sliced
- 1 1/2 cups fresh raspberries
- 8 ounces (225g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 cup (240ml) heavy whipping cream, cold
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract (for frosting)
- Pinch fine salt
- Extra berries for garnish, as needed
How to Make this
1. Preheat oven to 350°F (175°C). Grease three 8 inch round cake pans, line bottoms with parchment and lightly flour the sides. In a bowl whisk together 3 cups (360g) cake flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt; set aside.
2. In a large bowl cream 1 cup (227g) unsalted butter (softened) with 1 1/2 cups (300g) granulated sugar until light and fluffy, about 3 to 4 minutes. Add 4 large room temp eggs one at a time, mixing well after each, then beat in 2 teaspoons pure vanilla extract.
3. With mixer on low speed, add the dry mixture in three parts, alternating with 1 cup (240ml) room temp buttermilk, beginning and ending with the dry mix. Mix just until combined; dont overbeat or the cake will get tough.
4. Hull and slice 2 cups fresh strawberries and have 1 1/2 cups fresh raspberries ready. Reserve about 1 cup of whole/sliced berries for the filling and garnish. Toss the berries that will go into the batter with a tablespoon of the cake flour mixture to help prevent sinking, then gently fold them into the batter.
5. Divide batter evenly between the three pans, smooth tops, and bake 20 to 28 minutes or until a toothpick in the center comes out with a few moist crumbs. Let cakes cool in pans 10 minutes, run a knife around edges, then invert to cool completely on a wire rack. Level tops if needed.
6. Make the lemon whipped cream cheese frosting: beat 8 ounces (225g) softened cream cheese with 1/2 cup (113g) unsalted butter (softened) until smooth. Gradually add 4 cups (480g) sifted powdered sugar, then beat in 2 teaspoons vanilla extract, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest and a pinch of fine salt until combined.
7. In a chilled bowl whip 1 cup (240ml) cold heavy whipping cream to soft peaks, then fold it gently into the cream cheese mixture to make a light, spreadable lemon whipped frosting. Chill briefly if it seems too loose.
8. Assemble the cake: place one cake layer on your board, spread a generous layer of frosting, scatter some of the reserved strawberries and raspberries between the layers (press them in a little so they stay put), then repeat with the second layer. Top with the third layer and apply a thin crumb coat all over to keep the naked cake look, smoothing with an offset spatula. Chill 15 to 30 minutes, then add a final thin coat or leave slightly rustic so the layers peek through.
9. Garnish the top and sides with the remaining fresh berries. Chill until set, about 30 minutes. Serve at room temperature for best flavor. Store refrigerated for up to 3 days, bring to room temp before serving.
Equipment Needed
1. Oven (preheat to 350°F / 175°C)
2. Three 8-inch round cake pans, parchment paper and something to grease the pans (butter or nonstick spray)
3. Electric mixer (stand or hand) with paddle/beaters
4. Mixing bowls — one large for the batter and one medium; plus a chilled bowl for whipping the cream
5. Measuring cups, measuring spoons and a kitchen scale for accurate measures
6. Whisk and rubber spatula for folding and scraping
7. Sifter or fine mesh sieve for the powdered sugar
8. Offset spatula and a cake board or turntable for spreading and smoothing
9. Wire cooling rack and a serrated knife or cake leveler to even the layers
FAQ
Berry Vanilla Naked Cake Recipe Substitutions and Variations
- Cake flour: Use all-purpose flour + cornstarch. For each 1 cup cake flour, measure 1 cup minus 2 tablespoons all-purpose, then stir in 2 tablespoons cornstarch and sift together. (Multiply that for the 3 cups called for.) This keeps the cake light, tho it’s not exactly the same as store bought cake flour.
- Buttermilk: Make a quick buttermilk with 1 cup milk + 1 tablespoon lemon juice or white vinegar, let sit 5 to 10 minutes till it thickens slightly. Or use 1 cup plain yogurt thinned with 3 tablespoons water for a tangier swap.
- Cream cheese (for the frosting): Swap 1:1 with mascarpone for a smoother, milder frosting, or use Neufchâtel 1:1 if you want a lower fat option. For dairy free, chilled full-fat coconut cream can work but it’ll taste like coconut.
- Heavy whipping cream: Use chilled full-fat coconut cream 1:1 to whip if you need a dairy-free alternative, it whips up similar but gives a coconut note. If you only need to thin the frosting, whole milk can be used instead but it won’t whip.
Pro Tips
1) Weigh your flour if you can, do not pack cups. It makes a HUGE difference, every batch will be more consistent and less likely to be dense.
2) If you forgot to bring eggs or butter to room temp, stick the eggs in warm tap water for 10 to 15 minutes, and cube the butter so it warms faster on the counter; if you must soften in the microwave use very short bursts like 4 to 6 seconds so it doesn’t melt.
3) Dry the berries well and cut big strawberries smaller, then gently fold them in at the end so you dont pulverize them or turn the batter pink; tossing them in a little flour helps, and reserving some whole ones for the filling keeps the layers from slipping.
4) For the frosting chill the bowl and beat the cream to soft peaks only, then fold it in gently — overwhipping will make it grainy or runny. If the frosting is too loose chill it for 10 to 20 minutes then re-whip briefly, or add a little more sifted powdered sugar a tablespoon at a time.
5) Chill the assembled cake between the crumb coat and final coating so crumbs stay put, use a warm offset spatula (run under hot water, dry it) for smoother sides, and always bring the cake to room temp 30 to 45 minutes before serving so the flavors and texture shine.
Berry Vanilla Naked Cake Recipe
I created a Strawberry Vanilla Layer Cake with fresh raspberries and strawberries tucked into each tier and lemon whipped cream cheese frosting sandwiched between the layers and brushed on the outside for a beautiful summer centerpiece.
12
servings
754
kcal
Equipment: 1. Oven (preheat to 350°F / 175°C)
2. Three 8-inch round cake pans, parchment paper and something to grease the pans (butter or nonstick spray)
3. Electric mixer (stand or hand) with paddle/beaters
4. Mixing bowls — one large for the batter and one medium; plus a chilled bowl for whipping the cream
5. Measuring cups, measuring spoons and a kitchen scale for accurate measures
6. Whisk and rubber spatula for folding and scraping
7. Sifter or fine mesh sieve for the powdered sugar
8. Offset spatula and a cake board or turntable for spreading and smoothing
9. Wire cooling rack and a serrated knife or cake leveler to even the layers
Ingredients
3 cups (360g) cake flour, spooned and leveled
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1 1/2 cups (300g) granulated sugar
1 cup (227g) unsalted butter, softened
4 large eggs, room temp
2 teaspoons pure vanilla extract
1 cup (240ml) buttermilk, room temp
2 cups fresh strawberries, hulled and sliced
1 1/2 cups fresh raspberries
8 ounces (225g) cream cheese, softened
1/2 cup (113g) unsalted butter, softened
4 cups (480g) powdered sugar, sifted
1 cup (240ml) heavy whipping cream, cold
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 teaspoons vanilla extract (for frosting)
Pinch fine salt
Extra berries for garnish, as needed
Directions
- Preheat oven to 350°F (175°C). Grease three 8 inch round cake pans, line bottoms with parchment and lightly flour the sides. In a bowl whisk together 3 cups (360g) cake flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt; set aside.
- In a large bowl cream 1 cup (227g) unsalted butter (softened) with 1 1/2 cups (300g) granulated sugar until light and fluffy, about 3 to 4 minutes. Add 4 large room temp eggs one at a time, mixing well after each, then beat in 2 teaspoons pure vanilla extract.
- With mixer on low speed, add the dry mixture in three parts, alternating with 1 cup (240ml) room temp buttermilk, beginning and ending with the dry mix. Mix just until combined; dont overbeat or the cake will get tough.
- Hull and slice 2 cups fresh strawberries and have 1 1/2 cups fresh raspberries ready. Reserve about 1 cup of whole/sliced berries for the filling and garnish. Toss the berries that will go into the batter with a tablespoon of the cake flour mixture to help prevent sinking, then gently fold them into the batter.
- Divide batter evenly between the three pans, smooth tops, and bake 20 to 28 minutes or until a toothpick in the center comes out with a few moist crumbs. Let cakes cool in pans 10 minutes, run a knife around edges, then invert to cool completely on a wire rack. Level tops if needed.
- Make the lemon whipped cream cheese frosting: beat 8 ounces (225g) softened cream cheese with 1/2 cup (113g) unsalted butter (softened) until smooth. Gradually add 4 cups (480g) sifted powdered sugar, then beat in 2 teaspoons vanilla extract, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest and a pinch of fine salt until combined.
- In a chilled bowl whip 1 cup (240ml) cold heavy whipping cream to soft peaks, then fold it gently into the cream cheese mixture to make a light, spreadable lemon whipped frosting. Chill briefly if it seems too loose.
- Assemble the cake: place one cake layer on your board, spread a generous layer of frosting, scatter some of the reserved strawberries and raspberries between the layers (press them in a little so they stay put), then repeat with the second layer. Top with the third layer and apply a thin crumb coat all over to keep the naked cake look, smoothing with an offset spatula. Chill 15 to 30 minutes, then add a final thin coat or leave slightly rustic so the layers peek through.
- Garnish the top and sides with the remaining fresh berries. Chill until set, about 30 minutes. Serve at room temperature for best flavor. Store refrigerated for up to 3 days, bring to room temp before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 256g
- Total number of serves: 12
- Calories: 754kcal
- Fat: 38.4g
- Saturated Fat: 23.3g
- Trans Fat: 0.45g
- Polyunsaturated: 1.7g
- Monounsaturated: 31g
- Cholesterol: 163mg
- Sodium: 427mg
- Potassium: 174mg
- Carbohydrates: 93.4g
- Fiber: 2.3g
- Sugar: 70.7g
- Protein: 7.2g
- Vitamin A: 500IU
- Vitamin C: 19.8mg
- Calcium: 66mg
- Iron: 0.9mg
