Strawberry & Blueberry Layer Cake
A Slice of Summer: My Favorite Strawberry & Blueberry Layer Cake
I’ll never forget the first sunny afternoon I baked this Strawberry & Blueberry Layer Cake. There I was—barefoot on cool kitchen tiles, rays of early summer light streaming in through the window—humming along to my favorite playlist as the sweet, buttery scent of classic vanilla cake filled the room. This homemade layer cake has become my go-to celebration dessert, whether it’s a birthday, brunch, or just a golden excuse to use up a basket of fresh strawberries and a jar of blueberry jam.
There’s something truly magical about combining tender sponge, luscious whipped cream, and a vibrant swirl of berries in every bite.
Why You’ll Adore This Strawberry & Blueberry Layer Cake
Let me gush for a moment—this strawberry and blueberry layer cake is special, and here’s why:
- Berries Galore: The fresh strawberries and tangy blueberry jam add a burst of juicy flavor you just can’t get from store-bought desserts.
- Dreamy Whipped Cream: Instead of heavy frosting, this cake uses clouds of whipped cream, making every slice feel light and indulgent.
- Perfect Showstopper: Those cross-section layers! They look straight out of a bakery window, especially with the upright strawberries and swirl of berry compote.
- Simple Pleasures: You don’t need fancy equipment or chef-y know-how. If you can whisk, you can make this—trust me!
Baking this blueberry strawberry cake always reminds me that the simplest joys often create the sweetest memories.
Ingredients You’ll Need for Strawberry & Blueberry Layer Cake
Let’s gather our goodies! Each ingredient has a role to play (and I’ll share a few insider tips along the way):
- 200 g (1½ cups) all-purpose flour: I sift mine for the fluffiest sponge.
- 150 g (¾ cup) sugar: White granulated is classic, but you can experiment with light brown sugar for subtle caramel notes.
- 120 g (½ cup) unsalted butter, softened: Room temp is key—softened butter creams better for that airy cake texture.
- 4 large eggs: Bring them to room temp for easier blending.
- 1 tsp vanilla extract: Pure vanilla adds warmth—use the good stuff if you can!
- 1½ tsp baking powder: Gives that perfect rise.
- 60 ml (¼ cup) milk: Whole milk makes for the richest batter, but 2% works too.
- Pinch of salt: Don’t skip it—it balances the sweetness!
- 300 ml (1¼ cups) chilled heavy cream: For whipping into those dreamy peaks.
- 2 tbsp powdered sugar: Adds gentle sweetness to our whipped cream.
- 200 g (7 oz) fresh strawberries, halved: Look for ripe, red berries—local and in-season is always best.
- 200 g (7 oz) blueberry jam or compote: Homemade or good-quality store-bought will both shine.
- Extra whipped cream (piped): For that swoon-worthy topping.
- Fresh strawberries, blueberries, raspberries: Decorating with variety is half the fun!
- Mint leaves & edible flowers: Super pretty and add a fragrant touch.
- Powdered sugar (for dusting): The magical snow-finish.
Step-by-Step Guide: Making the Perfect Strawberry & Blueberry Layer Cake
Ready to bake a beauty? Here’s my easy, heartfelt roadmap for this berry layer cake:
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Bake the Sponge:
Preheat your oven to 175°C (350°F). Grease and line two 9-inch pans (trust me, parchment is your friend).
Cream the softened butter and sugar until they’re pale and fluffy—this takes 3-4 minutes and it’s the secret to a soft crumb.
Add eggs one at a time, beating well after each, followed by lovely vanilla extract.
Now, gently fold in sifted flour, baking powder, and salt (in two batches), alternating with milk. Don’t overmix—just until smooth.
Divide batter between pans and bake 20–25 minutes, until a toothpick comes out clean. Cool completely (patience, I know—it’s worth it). -
Prepare the Whipped Cream:
In a chilled bowl, whip heavy cream and powdered sugar until stiff peaks form. Pop it back in the fridge so it stays billowy. -
Layer Up:
Place your first sponge layer on a serving plate. Spread a generous layer of blueberry jam right to the edges.
Add a thick cushion of whipped cream (I like to swirl mine high).
Stand halved strawberries upright in the cream—this looks so gorgeous in every slice.
Gently place the second cake layer on top. -
Finishing Touches:
Pipe swirls of extra whipped cream on the top layer. Decorate with even more strawberries, blueberries, a scatter of raspberries, and a few mint leaves.
Add a sprinkle of edible flowers if you like (they add a truly magical effect). Dust with powdered sugar for that bakery shop finish.
My Secret Tips and Tricks for Strawberry & Blueberry Layer Cake Success
Over time, I’ve gathered a few tricks (learned partly from kitchen flops!):
- Cool Cakes Completely: As tempting as it is, never add cream to a warm cake—a melted mess is no fun (and it affects even the best blueberry layer cake!).
- Use Chilled Cream & Bowl: Cold cream whips faster and holds its shape longer.
- Room Temp Ingredients: Eggs and butter blend smoother—no curdled batter here.
- Cut the Cake with a Serrated Knife: Go slow for clean, picturesque slices that show off your berry cross-section.
- Refrigerate Before Serving: Chilling melds the flavors and helps set the layers, so everything slices beautifully.
These little steps really make your strawberry and blueberry cake sing.
Creative Variations and Ingredient Swaps
Feeling inspired to experiment? Here’s how to tailor this layer cake to your vibe or pantry:
- Gluten-Free: Swap the all-purpose flour for a trusted gluten-free baking blend.
- Berry Swap: Use raspberries, blackberries, or even cherries for a playful twist (fresh or jam).
- Jam Options: Try homemade strawberry jam or a tangy lemon curd instead of blueberry compote.
- Dairy-Free: Go for a plant-based whipping cream and dairy-free margarine or coconut oil in the sponge.
- Decorating: Shaved white chocolate, toasted coconut, or a drizzle of berry sauce make fun toppings.
Think of this blueberry strawberry cake recipe as a blank canvas for your creativity!
How to Serve and Store Your Strawberry & Blueberry Layer Cake
To serve, slice your homemade cake with a long, sharp knife, wiping it clean after each cut (for those “wow” layers). For the ultimate experience, pair a slice with a hot cup of tea or fresh coffee—it’s honestly bliss.
Storing tips:
- Fridge: Keeps well in the fridge for up to 3 days.
- Cover loosely: Use a cake dome or lightly tented foil to keep everything moist, but avoid pressing down on the decorations.
- Freezing: Individual slices freeze well—just wrap tightly so you can indulge any time!
This easy berry layer cake also travels beautifully for picnics and potlucks (just keep it cool).
FAQs: Your Top Questions About Strawberry & Blueberry Layer Cake Answered
Q: Can I make this strawberry and blueberry cake ahead of time?
Absolutely! Bake the sponges a day before, and assemble the whole cake a few hours before serving for the freshest flavor and texture.
Q: Can I use frozen berries?
Yes, frozen strawberries work in the jam, but for decorating, stick with fresh berries to avoid sogginess and get that quintessential summer look.
Q: Is this a good make-ahead dessert for parties?
Totally! It chills beautifully, holds its shape, and is an easy dessert that impresses every single time.
Q: What other toppings can I use?
Go wild: thin lemon zest curls, chocolate shavings, or even a handful of crunchy, toasted nuts work perfectly.
Q: How do I keep whipped cream from melting?
Always whip with chilled tools and keep the cake refrigerated until you’re ready to serve. If making on a hot day, consider stabilizing the cream with a spoonful of mascarpone or cream cheese (homemade cake hack!).
Thank you for joining me in the kitchen! This Strawberry & Blueberry Layer Cake is one of those homemade cakes that radiates joy and sunshine in every bite. If you make it, I’d love to hear about your berry adventures—leave a comment or tag me in your gorgeous cake photos!
Happy baking, friends! 🍓🫐🍰
