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!

Triple Berry Layered Lemon Cream Cake

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:

Lemon Cream Cake

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.

lemon cream cake

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

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,

Vanilla

along with some vanilla,

Powdered sugar

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

Lemon zest

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

Whipped Cream

Lemony cream tastes GOOOOOOOOD.

Brooke

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…

Triple Berry Layered Lemon Cream Cake

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.

Triple Berry Layered Lemon Cream Cake

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

Happy Wednesday!

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 mins
Cook Time 8 mins
Total Time 53 mins

Ingredients

for the cake-

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: 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
Polaroid photo of granola bars

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83 Responses
  1. Amber

    I was so excited to try this recipe for my next Girls’ Night dinner. I printed it off of the Tasty Kitchen website. Just so you are aware there is a typo in the recipe on that site. It states “1 1/4 teaspoons all-purpose flour”. I thought this sounded wrong, but could not find any corrections for it on their site. Needless to say it did not work and I am left scrambling trying to make a last minute dessert because I did not have more of the necessary ingredients. Hopefully I can try it again soon.

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  6. Carolyn

    Hi Lauren,

    I made the cake recipe tonight; it is so nice to break free from a boxed cake mix! We will have the assembled cake tomorrow night, but before I forget, the cake took about twice as long to bake as indicated. The recipe said 7-10 minutes, and mine took 17 minutes to bake. I love the results and am quite sure that I will keep using this recipe ( the little corner my husband and I tasted was very good!) Can’t wait to eat it with berries and whipped cream!

    Thanks again,

    Carolyn

    1. Lauren

      My oven I used for this recipe ran a little hot, but 17 minutes for a skinny little sheet cake seems like a bit much to me. Oh well!! You got it baked–hopefully you and your family enjoyed the whole thing 🙂

  7. ice cream makers

    Wow that was odd. I just wrote an really long comment
    but after I clicked submit my comment didn’t show up. Grrrr… well I’m not writing all that over again.
    Anyways, just wanted to say excellent blog!

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  10. Julie @ This Gal Cooks

    This is such a lovely cake, Lauren. Perfect for hot summer days and the 4th of July! Thanks for sharing. 🙂

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