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Mixed Berry Cream Pastries taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Fresh Berry Cream Cake

This Fresh Berry Cream Cake delivers the ultimate moist texture using a pressure cooker method, layered with whipped cream and juicy berries for a showstopping dessert.
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Prep Time 45 minutes
Cook Time 22 minutes
Total Time 1 hour 7 minutes
Course Soup
Cuisine Mexican
Servings 10 servings
Calories 420 kcal

Equipment

  • 1 Mixing bowl for batter and whipping cream
  • 1 Electric mixer stand or handheld
  • 3 8-inch cake pans greased and lined

Ingredients
  

Main ingredients

  • 2 ½ cups cake flour 285g, spooned and leveled
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup unsalted butter 12 Tbsp; 170g, softened to room temp
  • 1 ¾ cups granulated sugar 350g
  • 5 large egg whites room temp
  • ½ cup sour cream 120g, room temp
  • 1 Tablespoon pure vanilla extract
  • 1 cup whole milk 240ml, room temp
  • 2 cups cold heavy cream or heavy whipping cream
  • ⅓ cup confectioners’ sugar 5 Tablespoons; 40g
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract optional
  • 2 cups fresh mixed berries 280-300g
  • confectioners’ sugar and/or fresh florals for garnish, optional

Instructions
 

Instructions

  • Preheat oven to 350°F (177°C), grease three 8-inch cake pans, line with parchment, and grease again.
  • In a large bowl, whisk cake flour, baking powder, baking soda, and salt. Set aside.
  • Beat butter and sugar on high speed until creamy and smooth (about 2 minutes).
  • Add egg whites and continue beating on high until fully incorporated (2 minutes). Scrape bowl as needed.
  • Mix in sour cream and vanilla extract until smooth.
  • With mixer on low, add dry ingredients in three parts, alternating with milk. Start and end with dry. Don’t overmix.
  • Divide batter evenly between pans. Bake 23–26 minutes or until a toothpick inserted comes out clean.
  • Cool cakes in pans 10 minutes, then remove and cool completely on wire racks.
  • Whip cream, confectioners’ sugar, and extracts until stiff peaks form. Chill before using.
  • Layer cake with whipped cream and berries. Chill assembled cake at least 1 hour before serving.

Notes

Chill bowl and beaters before whipping cream for better results. Store leftovers in fridge covered or freeze portions for later.