Triple Berry Layered Lemon Cream Cake

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This easy Lemon Cream Cake is a light summer dessert layered with fresh strawberries, blueberries, and raspberries. The soft lemon cake and creamy layers pair perfectly with the fresh berries. It’s a simple choice for picnics, cookouts, or any warm-weather gathering.

 

Ingredient Notes

Here’s a quick look at the ingredients that make up the cake and creamy berry topping, plus a few notes on what each one adds to the recipe.

For the Cake:

• All-purpose flour: The base of the cake, giving it a soft and tender texture.
• Butter: Adds richness and helps keep the cake moist.
• Granulated sugar: Sweetens the cake and helps give it a lightly golden finish as it bakes.
• Vanilla extract: Adds a little extra flavor and works especially well with the berries and cream.
• Eggs: Help bind everything together while giving the cake structure and a tender crumb.
• Greek yogurt (non-fat, plain): Adds moisture and a slight tang without making the batter too heavy.
• Milk: Loosens the batter and helps create a soft, tender cake.
• Baking powder & baking soda: These work together to help the cake rise and bake up light and fluffy.

For the Cream:

• Heavy cream: Whips into a rich, creamy topping that pairs perfectly with the fresh berries.
• Powdered sugar: Sweetens the cream and dissolves easily for a smooth texture.
• Vanilla extract: Adds a simple vanilla flavor to the whipped cream.
• Lemon zest: A little lemon zest brightens up the cream and balances the sweetness.
• Blueberries, strawberries, and raspberries: Fresh berries add juicy bursts of flavor, color, and a nice contrast to the creamy topping

How to Make Triple Berry Layered Lemon Cream Cake

This cake comes together in a few simple steps, from baking the lemon cake to layering it with fluffy lemon cream and fresh berries. For the full recipe with exact measurements and detailed instructions, see the recipe card below.

Step 1: Preheat the oven.

Preheat the oven to 350°F and prepare your half sheet pan so it’s ready when the batter is finished.

Step 2: Make the lemon cake.

Cream the butter and sugar, then mix in the remaining wet ingredients before adding the dry ingredients. Spread the batter evenly into the prepared pan and bake until lightly golden. Let the cake cool before assembling.

Step 3: Make the lemon cream.

While the cake cools, whip the heavy cream, powdered sugar, vanilla, and lemon zest until thick and creamy. Set it aside while you prepare the cake layers.

Step 4: Cut the cake.

Once the cake has cooled, cut it into four evenly sized rectangular pieces. Keeping the pieces as even as possible will help the finished cake stack neatly.

Step 5: Layer the cake and berries.

Place the first cake layer on a serving platter, then spread with lemon cream and add the raspberries. Continue layering with more cake, cream, blueberries, and strawberries until all four cake pieces are stacked.

Step 6: Finish and chill.

Spread the remaining lemon cream over the top and add any extra berries. Refrigerate until ready to serve.

Tips for Success

A few simple tricks can make this layered cake easier to assemble and help you get clean, sturdy layers when it’s time to slice and serve.

• Cool the cake before cutting. If the cake is still warm, it can bend or tear as you cut it into layers. Letting it cool fully gives you cleaner, sturdier pieces that are easier to stack.
• Measure before cutting the cake. Use a ruler or lightly mark the cake first to divide it into four equal rectangles. This keeps the layers even and prevents a lopsided finished cake.
• Keep the berries dry. Pat the berries dry after washing them so extra moisture doesn’t make the cream runny or cause the layers to slide around.
• Don’t overwhip the cream. Stop as soon as stiff peaks form. Whipping it too long can make the cream grainy and difficult to spread.
• Assemble on the serving platter. This cake is delicate once layered, so building it directly on the platter saves you from having to move the finished cake and risk the layers sliding apart.
• Chill before slicing. The assembled cake is much easier to cut neatly once the cream has had time to firm up in the refrigerator. This also helps keep the layers from shifting when you serve it.

What to Serve With Lemon Cream Cake

Since this cake already has fresh berries and a creamy lemon layer, I’d pair it with something light and refreshing. These recipes work especially well for a summer dessert table, brunch, or afternoon get-together.

• Fruit Salad – Fresh fruit with a simple lemon-vanilla syrup keeps the dessert table light and adds even more fresh fruit to the meal.
• Blackberry Lemonade – The blackberry and lemon flavors fit right in with the berries and citrus in the cake, making this an easy drink pairing for a warm day.
• Lemonade – A classic pitcher of lemonade is simple to serve alongside the cake and keeps the lemon flavor going without adding another heavy dessert.
• Strawberry Limeade – Fresh strawberries and a little lime make this a refreshing option that pairs nicely with the sweet cream and berries in the cake.
• Lemon Blueberry Coffee Cake – For a brunch spread, this blueberry and lemon coffee cake gives guests another option alongside the layered cake.

This Triple Berry Layered Lemon Cream Cake is such a fun way to use fresh berries and bright lemon flavors in one dessert. Make it ahead, chill it well, and you’ll have a beautiful cake ready to slice and share!

Triple Berry Layered Lemon Cream Cake

Katie Cooksey

This easy-to-make Lemon Cream Cake is a light and delicious summer treat. layered with fresh ripe strawberries, blueberries, and raspberries!

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Prep Time 45 minutes mins

Cook Time 8 minutes mins

Total Time 53 minutes mins

Course Dessert

Cuisine American

Servings 10 servings

Calories 438 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

for the cake-

• 6 tablespoons butter softened
• 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
• lemon zest of one lemon
• 6 cups blueberries strawberries and raspberries

Instructions

 

• Preheat oven to 350 degrees.
• 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.
• 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.
• 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.

Nutrition

Calories: 438kcalCarbohydrates: 48gProtein: 6gFat: 26gSaturated Fat: 16gCholesterol: 117mgSodium: 126mgPotassium: 177mgFiber: 3gSugar: 30gVitamin A: 1012IUVitamin C: 9mgCalcium: 79mgIron: 1mg

Keyword lemon cream cake

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What You Need to Make This

A few basic baking tools make this layered lemon cream cake easier to assemble and help you get neat, even layers.

• Stand mixer – Makes the lemon cake batter and cream filling quick and easy to mix to the right consistency.
• Half sheet pan – Gives the cake a large, even surface so you can cut clean layers without too much trimming.
• Mixing bowls – A few different sizes are handy for keeping the cake batter, berries, and cream filling organized.
• Rubber spatula – Perfect for gently folding ingredients and spreading the cream evenly over each cake layer.
• Measuring cups and spoons – Accurate measurements help keep the cake and cream filling consistent every time.

More Lemon Cake Recipes to Try!

• Classic Lemon Cake 
• Lemon Poppy Seed Cake
• Lemon Blueberry Coffee Cake
• Lemon Raspberry Cake
• Lemon Pound Cake

How to Store Lemon Cream Cake

Store the assembled cake in the refrigerator, covered loosely with plastic wrap or kept in an airtight cake container. This helps keep the lemon cream fresh and prevents the cake from picking up other flavors from the fridge.

For the best texture and freshest berries, enjoy the cake within 1–2 days. Keep it chilled until you’re ready to serve, then use a sharp knife to cut clean slices through the layers.

Can you freeze this cake?
I don’t recommend freezing the fully assembled cake because the whipped cream and fresh berries can become watery or change texture once thawed.

If you want to make it ahead, freeze the baked cake layer on its own, wrapped well, then thaw it in the refrigerator before adding the lemon cream and berries.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.