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Triple Berry Layered Lemon Cream Cake

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!
Course Dessert
Cuisine American
Keyword lemon cream cake
Prep Time 45 minutes
Cook Time 8 minutes
Total Time 53 minutes
Servings 10 servings
Calories 438kcal
Author Lauren


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


  • 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.


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