Triple Berry Layered Lemon Cream Cake

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

Well 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.

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:

Lets 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.

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

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

along with some vanilla,

and powdered sugar. Whip it up until stiff peaks start to form.

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

Lemony cream tastes GOOOOOOOOD.

Even 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…

Once 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.

Refrigerate until ready to serve. Be prepared to wow your guests 🙂

Happy Wednesday!

More Lemon Cake Recipes to Try!

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

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Triple Berry Layered Lemon Cream Cake

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

servings 10 servings

Prep Time 45 minutes mins

Cook Time 8 minutes mins

Total Time 53 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

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

US Customary - Metric

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: 438kcal | Carbohydrates: 48g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 117mg | Sodium: 126mg | Potassium: 177mg | Fiber: 3g | Sugar: 30g | Vitamin A: 1012IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: lemon cream cake