Triple Berry Layered Lemon Cream Cake

Triple Berry Layered Lemon Cream Cake 2Well hello Wednesday. How are you?

Really? That’s too bad. Would you like some cake to perk up your day? You would? Perfect! I have just one slice of this left in my fridge with your name on it!

Oh wait.

You’re NOT REAL. Well never mind. You wouldn’t mind if I shared with my readers would you? Aww thanks!

End scene.

You guys, I have a problem. I’m talking to my days of the week like people. What kind of person does this? Am I mentally ill? I also talk to plants. And birds at car washes. –>true story. Guess I’m still sleep deprived from my trip to Seattle. Which reminds me: you can go read about my trip and enter to win a great giveaway HERE. It’s cause I love ya!

Also, would you like a slice of cake? You would? Perfect! I’ll have it out ready and waiting once you all get over to Portland. 

I know this looks fancy, but I swear to you on my non-existant goldfishs life that this is one of the easiest desserts you will ever make. I know you don’t believe me but it’s true. Nothing remotely complicated about it. The hardest part is making the cake batter. And that’s even super easy. So, you should jump on this recipe! Perfect for the 4th of July or just to have as a summer treat after a BBQ or something. Super fresh with the berries and lemon whipped cream. Light, creamy and refreshing for those really hot days.

Here’s how you do it:

Layered Berry Cake 1Lets pretend that it wasn’t dark and dreary when I started this recipe and I showed you all the steps before this photo. ANYWAYS, once your very thin sheet cake has cooled, slice it into 4 smaller rectangles.

Layered Berry Cake 2Place one of the rectangles onto a servings platter and get ready to whip up some cream.

Layered Berry Cake 3Here lies 2 cups of pure gold. Cream is one of my favorites ingredients ever. Ever ever ever. Pour this into a large bowl,

Layered Berry Cake 4along with some vanilla,

Layered Berry Cake 5and powdered sugar. Whip it up until stiff peaks start to form.

Layered Berry Cake 6Then at the very end, mix in a little lemon zest. And, that’s it!

Layered Berry Cake 9Lemony cream tastes GOOOOOOOOD.

Layered Berry Cake 8Even my little one swiped a lick….and tried to convince me otherwise. “Actually Mommy, I didn’t have any!” Oh really? Your chin is telling me otherwise…

Layered Berry Cake 7Once all that cream is ready to go, spread a quarter of it onto that bottom slice of cake and top with raspberries. Keep layering until you’ve got all the layers locked and loaded with more cream and berries.

Triple Berry Layered Lemon Cream CakeRefrigerate until ready to serve. Be prepared to wow your guests 🙂

Happy Wednesday!

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Triple Berry Layered Lemon Cream Cake

Yield: 10 servings

Ingredients:

  • for the cake-
  • 6 tablespoons softened butter
  • 3/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup non-fat plain greek yogurt
  • 2 tablespoons milk
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • pinch salt
  • 1 1/4 cups all purpose flour
  • for the cream-
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • zest of 1 lemon
  • 6 cups blueberries, strawberries and raspberries

Directions:

  1. Preheat oven to 350 degrees.
  2. In large bowl, cream butter and sugar together until light and fluffy. Stir in vanilla, eggs {1 at a time}, yogurt and milk. Scrape edges and mix again until smooth. Pour in all dry ingredients and mix until just combined. Scrape edges and mix by hand to ensure batter is evenly mixed. Pour into greased half sheet pan and smooth out into one even layer. Bake 7-10 minutes or until lightly browned. Set aside to cool 30 minutes.
  3. For the cream, whip heavy cream, powdered sugar and vanilla together until stiff peaks start to form. Whip in lemon zest briefly and set aside.
  4. To assemble the cake, cut cooled cake into 4 small rectangular pieces. Try to do this as evenly as possibly. Place one piece of cake onto serving platter. Top with one fourth of the cream. Top with 1 1/2 cups raspberries. Top with another piece of cake. Top with more cream and blueberries. Top with another piece of cake. Top with more cream and strawberries. Top with last piece of cake. Spread with remaining cream and any remaining berries. Refrigerate until ready to serve.

65 Comments

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  1. Your daughter is too cute!! And that cake is gorgeous! I was drooling over your Instagram of it last night! 🙂

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  2. Absolutely beautiful! A winner for 4th of July for sure! Hello, don’t know which is the cutest picture of Brooke, but this is close to the best!

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  3. This looks absolutely fantastic! You made it so pretty 🙂

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  4. What a beautiful dessert. It would be perfect for the 4th of July.

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  5. gorgeous! i’m totally in love with berries right now and this looks perfect for dessert….or breakfast.

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  6. What a perfect summer dessert! Looks delish!

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  7. Gorgeous, Lauren! Oh, and I talk to myself all the time. I’d like to think it’s normal…

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  8. Did I hear blueberries? What… and Strawberries? And RASPBERRIES? YESSSS! I love this it looks so purrty and patriotic!!! 😀

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  9. Lauren! This looks amazing!!! I have pounds and pounds of berries in my fridge right now – they may turn into this cake very soon!!

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  10. Oh my gosh, this cake! Amazing. And that photo of your daughter is just priceless. So beautiful.

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  11. Um this looks ahmaaazing! So simple too! And your daughter seems to say the darndest things.. I loved your story on instagram yesterday about her pooping on the carpet but “I won’t do it again!” ….priceless.

    Question- why the muffin tin cups part at the beginning of the recipe? typo?

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    • Lauren — June 13th, 2012 @ 3:23 pm

      Yup! Typo 🙂

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  12. Looks absolutely delicious! I will be making this for my pops for Father’s Day this Sunday. 🙂 Thank you for the recipe! One question, what did you use to grease the pan? Butter, shortening, oil?

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    • Lauren — June 13th, 2012 @ 1:58 pm

      I used nonstick cooking spray.

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  13. this is gorgeous and so perfect for that holiday that’s happening in july..i think it’s the 4th day..OH RIGHT 😉

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  14. Wow, this is gorgeous! And it’s actually quite simple to make! I’ll have to try this soon. Or I can just come over for the last slice you got there 🙂

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  15. This is beautiful! So festive for summer picnics. Can I get a slice now?

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  16. What size pan for the cake? Looks yummy. I think we’ll try it soon!

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  17. Gosh, that looks good! And your daughter is adorable!

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  18. Here lies pure gold, hahaha so true! This recipe looks great, the layering makes it super impressive! I love light and fruit filled desserts for summer!

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  19. I see this as a great Father’s Day dessert especially since it is supposed to be 95 & humid this weekend here in northern central Indiana (yep about 15 degrees above normal for this time of year…but its better than an extremely cold wet summer!!)

    Thank you for sharing!!

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  20. This looks and sounds like the all time keeper of summer desserts! This will certainly impress the masses! Your photography is breathtaking.

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  21. I make something like this, but it’s a big round layer cake. This looks perfect for a summer BBQ and the colors are beautiful!

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  22. Hi Laura…came across your beautiful site thru tastespotting. You have great recipes and a fantastic site. Following you. Your pictures makes me crave for some…:)

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  23. That’s my favourite kind of cake! and it pains me that my boyfriend won’t eat cream! I love the idea of the addition of lemon zest! I’m going to have to try that next time

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  24. Mouthwatering!

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  25. I made this for Father’s Day and it was delicious. I was nervouse making the cake part the batter seemed thick and the sheet tray so big, but it was about right. Everyone raved about it. Thanks for a great desert.

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  26. We have a pre 4th of July BBQ next weekend & I am going to take this! It looks amazing and delicious and I’m sure it will wow!

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  27. How do you subscribe to your blog? Love your recipes. Thanks

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    • Lauren — June 25th, 2012 @ 12:51 pm

      Click on the little envelope below my picture at the top! {It’s next to the facebook and twitter icons}

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      • Victoria — July 3rd, 2013 @ 11:52 pm

        what size tin did you use?

        • Lauren — July 4th, 2013 @ 6:28 am

          I used a half sheet pan.

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