Introducing this fruit cream cake: a mouthwatering layer cake bursting with fresh fruits and fluffy whipped cream, a true celebration of flavors.
Each slice offers an explosion of tastes and textures. The cake is super moist, and the whipped cream perfectly complements the natural sweetness of the fruits. This fresh fruit cream cake is a delicious and heavenly dessert.
Fresh Fruit Cream Cake: 5 Reasons to Give It a Try!
- The perfect cake for any special occasion or simply if you want to treat your family to a nice dessert.
- Stunning, effortless presentation with a semi-naked cake with fruits on top; it looks like it’s from a bakery.
- Bursting with flavors: Nothing is better than a vanilla cake with fresh fruits and creamy whipped cream.
- Customizable: You can choose a variety of fruits based on personal preferences or seasonal availability.
- Easy to follow-recipe, approachable for new bakers.
Here are some helpful notes about key ingredients to help you select the best options for ensuring recipe success. Full list at the bottom of the page.
For the vanilla cakes:
- Make sure to use good-quality vanilla extract.
- Fine sugar: you can use caster or granulated sugar.
- Milk: whole or 2% milk-fat
- vegetable oil with a neutral flavor like canola oil / rapeseed oil.
Mixed Fruits: Use fresh fruits for the best flavor. Some frozen fruits have extra water, which may affect the texture of your batter.
For this cake, I opted for a mix of strawberries, raspberries, blueberries, golden kiwis, and pineapples. Feel free to mix in other fruits of your choice. Check out the “Variation” section below for delicious fruit combinations that pair well together.
Fresh whipped cream frosting: For the best results, use full-fat heavy cream and full-fat mascarpone cheese. Avoid opting for a light version, as the fat content helps stabilize the whipped cream and ensures it holds its shape.
- 3 x 6 inch / 15 cm round cake pans
- hand mixer
- palette spatula
- piping bag with a tip
- cake board
- cake scraper / frosting smoother
Some of these tools will make the fruit cream cake-making process easier, but they’re not all compulsory.
How to make this cake?
Here is a summary of the recipe. Get all the ingredients, measurements, and instructions at the end of this post.
Bake the vanilla cakes: In a large mixing bowl, combine all the dry ingredients. Then, add the wet ingredients to the dry mixture and stir until well combined. Transfer the batter to cake pans and bake.
Fruits inside: Dice the fruits, depending on their size and place them into a bowl. Add sugar, then let sit for 30-45 minutes. Then, strain off the excess juice through a sieve.
Homemade whipped cream: In a large bowl, add all of the ingredients. Using an electric mixer, beat at a slow speed until everything is incorporated. Then, gradually increase the speed slightly and continue to whip until stiff peaks start to form
Once the cakes are baked and cooled, proceed to the assembly.
Fill the cake: If needed, level the cakes to remove any domes and to have flat cakes (with a cake leveler or a long-serrated knife).
Spread the whipped cream evenly on top of the first cake and pipe a rim around the edge to prevent the fruits from slipping.
Then, top the cake with fruits inside, in the center over the whipped cream until the edge of the dam.
Top again with whipped cream and spread evenly with a palette spatula.
Top with the second cake layer, and repeat the process.
Top with the third layer, making sure the layer cake is upside down to have a perfectly flat surface on the top.
Frost the cake: Using an offset spatula, cover the sides and top of the cake with the remaining whipped cream. Use a frosting smoother to smooth the side.
Decorate the top making a spiral around the edge of the cake and add fresh fruits on top.
For the vanilla cakes
- Ingredients at room temperature: It’s easier to combine
- Don’t overmix the batter, mix until just combined.
- Divide the batter evenly by weighing it (about 300g in each cake pan)
- Use aluminum cake pans for best results.
- Use a wet strip around the sides of the pan. It prevent hard edges, domed cakes.
- To ensure that your cakes remain moist, be careful not to overbake them.
- It is best to avoid using frozen fruits as they often contain higher water content.
- If you fruits are too juicy, dice them and place them on a kitchen paper to remove excess of water.
- For best flavor, prefer fruits that are in season.
Whipped cream :
- Use chilled heavy cream.
- Mascarpone cheese stabilizes the whipped cream. Stir it before with a spoon or spatula to smooth it a bit.
- Start whipping the ingredients at low speed and gradually increase the speed. It helps for a stable whipped cream.
- Avoid store-bought whipped cream; they’re less stable than homemade.
- Let the cakes cool completely before frosting. Whipped cream can’t be added to warm cakes or will melt.
How to store the cake?
Store it in the refrigerator under a cake dome for up to 2 days.
Can I make this fruit cream cake ahead of time?
You can prepare the cakes a day ahead. Once cooled, wrap them in plastic wrap and put them in an airtight container. Alternatively, freeze them for up to 2 months.
Prepare the fruits and whipped cream the same day you serve the cake.
- Instead of mascarpone cheese, swap it for full-fat cream cheese. Please note that the flavor may differ slightly, so you may need to adjust the amount of powdered sugar to balance out any sourness
- To frost the cake entirely instead of semi-naked, add extra: 120ml (1/2 cup) heavy cream + 60g (1/4 cup) mascarpone cheese + 25g (1/4 cup) powdered sugar
Here are some fruit combinations that pair well together:
- Peach and apricot
- Mango and pineapple
- Strawberry and banana
- Plum and nectarine
- Mixed berries: strawberry, raspberry, and blueberry like I did for the chocolate berry cake
Feel free to get creative and experiment with different fruit combinations to find your perfect match!
Try these recipes, next:
- Strawberry whipped cream cake, for a full strawberry version
- Chocolate Berry Cake if you like the combo chocolate and berries
If you tried this fruit cream cake or any recipe on the blog, let me know how you liked it by leaving a comment below or a rating.