prep time: 1 hr | bake time: 22 min | total time: 3 hr
This beautiful cake is the perfect dessert for spring and summer gatherings, birthdays, Mother’s Day celebrations, or any occasion that calls for a simple yet elegant homemade cake.
Fresh strawberries, blueberries, raspberries, and blackberries add bursts of sweetness and tartness that pair perfectly with the airy whipped cream and tender vanilla cake layers. If you love Whole Foods’ famous Berry Chantilly Cake, you’ll love this homemade eggless version.
Like all my recipes, this cake is completely eggless and can easily be made dairy-free with a few simple substitutions. Despite its bakery-style appearance, it’s surprisingly easy to assemble and uses simple ingredients you can find at most grocery stores.
Fresh berries are the star of this cake, I love using a combination of strawberries, blueberries, raspberries, and blackberries for the best balance of flavors and textures.
Wash and thoroughly dry the strawberries, raspberries, blueberries, and blackberries. Place all the berries in a bowl. Add the sugar and gently toss to combine.
Let the berries sit for 10–15 minutes to release some of their natural juices before using them to fill and decorate the cake.
Add the cold whipping cream, powdered sugar, and vanilla extract to a large mixing bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, whip on medium-high speed until stiff peaks form. Do not over whip. Use immediately to fill and frost the cake, or refrigerate until ready to use.
Place first cake layer on a stand and brush with simple syrup. Spread whipped cream on top, add berries, and repeat with the second layer. Frost the top with cream and finish with berries.
Store under a cake cloche or in an airtight container and refrigerate. Best within 2–3 days. Let sit 10–15 minutes before serving.
Fresh berries are highly recommended for best texture and flavor. Frozen berries release too much moisture and can make the cake soggy and the cream runny.
Absolutely! Swap the whipping cream with any plant-based whipped cream.
Your cream may be too warm. Always chill the cream, bowl, and whisk for best results. Use heavy whipping cream with high fat content.
Keep it in an airtight container or under a cake cloche in the fridge for up to 2-3 days.
Yep! Use buttercream or cream cheese frosting instead.
The simple syrup keeps the sponge soft, moist, and prevents it from drying out in semi-naked style cakes.
This Berries and Cream Cake is guaranteed to steal the spotlight at any celebration! Snap a photo, share your masterpiece and tag me @pastrybysaloni—I’d love to see your stunning bakes.
If this recipe has you craving more, you’re in for a treat! My collection of irresistible vegan desserts has everything from rich, chocolatey delights to perfectly fluffy pastries.
Here are three must-try favorites:
And finally… grab a copy of my cookbook Vegan Baking Made Simple – this is perfect for anyone looking to learn more about baking traditional recipes without dairy or eggs! Available on Amazon HERE
