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Apr 5, 2007 08:47 AM

Fabulous Berry Cream Cake?

I'm planning a Swedish-themed summer wedding shower to take place at the height of berry season. (Raspberries will be in, but I should also be able to get day-neutral strawberries from the farmer's market.)

I think a towering berry and cream cake would be the perfect dessert, but I don't have the ideal recipe. I could do something as simple as sponge layers frosted in whipped cream, but I have a distant memory of a cake I once had with a much richer cream frosting - I wonder if it was chiboust cream? Or should I have some meringue layers?

I'd appreciate any suggestions for the perfect cake. (You don't have to copy out the recipe - I can look it up at the library if it's in a resonably current cookbook!)

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  1. My favorite filling is half pastry cream (like the inside of a cream puff) and half whipped cream, folded together gently.

    Use whipped cream for the outside, and the 1/2-1/2 mix for the layers.

    1. I love strawberry shortcake and I think a simply made one is great.
      However, I love sfolia (italian thin pastry with cream, layered) and a couple of my Italian friends recently told me that they make strawberry sfolia and it is their favourite (I've only had mocha).

      1. I am not a cake person, but much to my surprise I made a fabulous strawberry cream cake for my daughter's birthday last year from the May-June 2006 Cook's Illustrated magazine. I'd be happy to paraphrase the recipe if you can't find it at the library..

        The whipped cream includes cream cheese as well as heavy cream, so it is quite rich and can stand up to the weght of the cake and berries.


        8 Replies
        1. re: Euonymous

          America's Test Kitchen had a segment on this last week. Not only do they use cream cheese and heavy cream, they recommended a chiffon cake instead of a sponge cake.

          1. re: Euonymous

            I haven't made it, but that cake looked soooo good! If you make this one, please report back, as I will have to follow suit. Of course, the best, local berries with great flavor will be late May or early June, unless the freeze this week has ruined all the blossoms. Sometimes Mother Nature can be so cruel...does anyone know how early after planting the plants set bloom?

            1. re: Euonymous

              i highly highly recommend this cake. made it yesterday for easter. there were brownies and an ice cream cake someone else bought, and everyone devoured the gorgeous strawberry cake. it took all morning to make but it was worth it..... here's a picture.

              1. re: Euonymous

                Made this recipe last year and liked it but found it a lot of work. My cake didn't rise as much as anticipated, so I had to go for two layers instead of three. I also didn't love the cake itself though I followed their instructions faithfully. Loved their technique with the strawberries, as the flavor was really fresh and pronounced. I loathe cream cheese, so I used creme fraiche along with the whipped cream instead, and that worked quite well.
                Given that I am more of a homey cook than a showy cook, if I made it again, I'd probably make a pound cake, use the strawberry and cream/creme fraiche ideas and layer it all together for each portion (slice of cake topped with pureed strawberries, then cream and some fresh berries on top).

                1. re: Laurella

                  Oops, I used mascarpone, not creme fraiche, as a substitute for cream cheese, and it did work well.

                2. re: Euonymous

                  Is this the recipe posted below, or is it different? I would love to see this one as I am a CI fan, if you please, thank yoU!

                  1. re: alex8alot

                    alex, the recipe I posted is not from CI.

                    1. re: alex8alot

                      Here's a pretty close approximation of the CI recipe I used. Google is your friend!



                  2. No reason raspberries or blackberries couldn't be sub'd...but when strawberries are in the height of season be sure to make this cake. I have made friends ON this recipe (wink).

                    Strawberries and Whipped Cream Cake

                    1 cup butter
                    1 1/4 cups milk
                    4 eggs
                    1/2 teaspoon salt
                    2 cups white sugar
                    2 1/4 cups all-purpose flour
                    2 teaspoons baking soda
                    1 teaspoon vanilla extract
                    2 quarts fresh strawberries,
                    halved lengthwise

                    2 (8 ounce) packages cream
                    cheese, at room temperature
                    1/2 cup white sugar
                    1 teaspoon vanilla extract
                    1/8 teaspoon salt
                    2 cups heavy cream

                    1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
                    2. In a small saucepan, combine the butter and milk. Warm until butter has melted, but do not boil. In a medium bowl, beat the eggs with 1/2 teaspoon of salt and 2 cups sugar. Stir in the warmed milk and butter and vanilla. Combine the flour and baking soda; stir into the batter just until blended. Pour into the prepared pan.
                    3. Bake for 55 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan for at least 15 minutes before removing and placing on a wire rack to cool completely.
                    4. In a mixing bowl fitted with a whisk attachment, combine the cream cheese, sugar, vanilla and salt. Beat at medium speed until smooth. Pour the heavy cream in a slow steady stream while the mixture is whipping until the mixture has fluffed up and can hold a stiff peak. Don't let it get grainy looking though. Scrape the bottom of the bowl with a spatula occasionally to remove any lumps.
                    5. Slice the cooled cake horizontally into three layers. Arrange strawberries on the bottom layer with the top ends facing outward. Fill in the remaining space with more berries. Spoon some of the whipped cream over the berries and spread evenly. Place another layer of cake on top and repeat the process. Place the top layer on the cake and cover with the remaining cream. Arrange remaining berries over the cream.

                    1 Reply
                    1. re: HillJ

                      Thanks for all the good ideas. I'll luckily be able to do a few test runs during strawberry season. I'm very intrigued by the whip cream and cream cheese combination and I also like the idea of folding whip cream into pastry cream for a filling.

                    2. Just be mindful of what you decide to use for your layers/filllings, as the the summer heat isn't kind to much! Do you have to transport it? Will there be AC?