A light, colorful layered cake that combines strawberry, lemon, white chocolate cream, and a mixed berry compote. Berry Burst Cream Dream looks festive and tastes bright — soft cake layers, creamy fillings, and fresh fruit on top. It’s a great choice for a weekend bake or a special family treat.
Why this cake is worth making today
This cake balances fruity brightness and rich cream. The strawberry layer is soft and tender, the lemon layer adds a fresh lift, and the white chocolate cream brings smooth richness. The berry compote gives pops of flavor and texture. It’s impressive but not hard to make, and it works for birthdays, brunch, or any gathering. For another fruity crowd-pleaser, try a similar idea like this Blueberry Sour Cream Coffee Cake.
Step-by-step: How to make Berry Burst Cream Dream
Ingredients:
- Strawberry cake layer:
- 3 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup milk
- 1 cup pureed fresh strawberries
- 2 cups flour
- 1 packet baking powder
- 1 packet vanilla extract
- Lemon cake layer:
- 3 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup yogurt
- 2 cups flour
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 packet baking powder
- Syrup:
- 1/2 cup water
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- Frosting:
- 200 g white chocolate, melted and cooled
- 300 g cream cheese
- 200 ml cold cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Strawberry cream:
- 200 ml cream
- 2 tablespoons strawberry puree
- 1 tablespoon powdered sugar
- Lemon curd:
- 2 egg yolks
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons butter
- Berry compote:
- 1 cup mixed berries (strawberries, blackberries, raspberries, blueberries)
- 2 tablespoons sugar
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Decoration:
- Fresh fruit, lemon slices, white chocolate shavings
Directions:
- Prepare the cakes: Make the strawberry batter in one bowl and the lemon batter in another. Pour each into greased pans. Bake at 340°F (170°C) for 25–30 minutes, or until a toothpick comes out clean. Let the cakes cool completely.
- Make the syrup: Bring water, sugar, and lemon juice to a boil, then cool. Lightly brush the cooled syrup over each cake layer to keep them moist.
- Lemon curd: Whisk egg yolks, sugar, lemon juice, and zest over a double boiler. Stir until thick. Remove from heat and mix in butter. Cool.
- Berry compote: Cook mixed berries with sugar until they release juices. Stir in the cornstarch mixture and cook until slightly thickened. Cool.
- Frostings and creams: Beat the cream cheese with melted white chocolate, cold cream, powdered sugar, and vanilla until smooth and spreadable. In another bowl whip the strawberry cream (cold cream, strawberry puree, powdered sugar) until soft peaks form.
- Assemble the cake: Place the strawberry cake as the base. Spread a layer of white chocolate cream cheese frosting. Drizzle with a thin layer of lemon curd. Add the lemon cake layer on top. Spread berry compote over the lemon layer, then add a layer of strawberry cream. Finish by covering the top and sides with remaining white chocolate cream.
- Decoration: Garnish the cake with fresh fruit, lemon slices, and white chocolate shavings.
- Chill: Refrigerate the cake for at least 3–4 hours, or preferably overnight, so layers set and flavors meld.
For a creative twist on rich, nutty cakes while you bake, check this Butter Pecan recipe for inspiration: Butter Pecan Bliss Cake.
Best way to serve Berry Burst Cream Dream
Slice the cake with a sharp, warm knife for clean pieces. Serve chilled or slightly cooled from the fridge so the creams stay set but the cake is soft. A medium slice works for dessert; smaller slices are great for a party.
How to keep the cake fresh
Store the cake in the refrigerator in an airtight container or covered well with plastic wrap. It keeps best for 3–4 days. If you need longer storage, freeze slices wrapped tightly in plastic and foil for up to one month; thaw in the fridge overnight.
Handy tips for a perfect result
- Use room-temperature eggs for even batter blending.
- Cool cake layers completely before adding creams to prevent melting.
- Don’t over-soak with syrup — light brushing is enough.
- Chill the frosting briefly if it feels too soft before spreading.
- For easier slicing, chill the cake for at least 2 hours before cutting.
For more berry-based baking tips and treats, see this Blueberry Sour Cream Muffins recipe.
Variations you can try
- Swap white chocolate for dark chocolate in the frosting for a deeper flavor.
- Use mascarpone instead of cream cheese for a lighter, silkier frosting.
- Make individual mini cakes or cupcakes with the same layers.
- Replace some strawberries with raspberries in the strawberry cream for tartness.
Quick nutritional note
Exact values depend on portion size and brands used. Roughly, one medium slice may range from about 350–450 calories, with fats from cream and white chocolate and sugars from fruit and syrups. If you need precise numbers for diet planning, consider using a nutrition calculator or official nutrition guides.
Serving ideas for family gatherings
- Serve with extra fresh berries on the side.
- Make small slices for a dessert buffet so everyone can try a piece.
- Pair with a simple lemon sorbet scoop for a citrus lift.
What to serve alongside this cake
- Hot or iced tea and coffee complement the sweet, creamy layers.
- A light sparkling wine or prosecco works well for celebrations.
- Fresh fruit salad keeps the meal bright and not too heavy.
Frequently Asked Questions
Q: Can I make the cakes a day ahead?
A: Yes. Bake and cool the cake layers a day before. Wrap them tightly and assemble the next day for easier work.
Q: Can I use frozen berries for the compote?
A: Yes. Thaw frozen berries slightly and drain excess water before cooking. You may need to cook a little longer to thicken.
Q: Is there a dairy-free option?
A: You can use dairy-free cream, cream cheese alternatives, and plant-based white chocolate. Texture and taste will be slightly different but still tasty.
Q: How do I prevent the compote from making the cake soggy?
A: Cool the compote completely and use a thin layer. The syrup also helps control moisture — apply sparingly.
Q: Can I make the lemon curd without a double boiler?
A: Yes, you can cook it gently in a heavy-bottom saucepan over low heat while stirring constantly, but watch closely to avoid scrambling the yolks.
Conclusion
If you liked the bright fruit flavors here, you might enjoy a cozy morning treat like Cozy Morning Starter Pack: Blueberry Bagels with Blueberry Cream …. For an on-the-go berry dessert option, check out this Dairyland Dream Berry Blast – Spring On The Go. If you need detailed nutrition guides while planning portions, review this Nutrition PDF.
Berry Burst Cream Dream
Ingredients
Strawberry Cake Layer
- 3 eggs 3 eggs Use room-temperature eggs.
- 1 cup 1 cup sugar
- 1/2 cup 1/2 cup vegetable oil
- 1 cup 1 cup milk
- 1 cup 1 cup pureed fresh strawberries Fresh strawberries pureed.
- 2 cups 2 cups flour
- 1 packet 1 packet baking powder
- 1 packet 1 packet vanilla extract
Lemon Cake Layer
- 3 eggs 3 eggs Use room-temperature eggs.
- 1 cup 1 cup sugar
- 1/2 cup 1/2 cup vegetable oil
- 1 cup 1 cup yogurt Plain yogurt.
- 2 cups 2 cups flour
- 1 tablespoon 1 tablespoon lemon zest
- 2 tablespoons 2 tablespoons lemon juice
- 1 packet 1 packet baking powder
Syrup
- 1/2 cup 1/2 cup water
- 2 tablespoons 2 tablespoons sugar
- 1 tablespoon 1 tablespoon lemon juice
Frosting
- 200 g 200 g white chocolate, melted and cooled
- 300 g 300 g cream cheese Room temperature.
- 200 ml 200 ml cold cream
- 2 tablespoons 2 tablespoons powdered sugar
- 1 teaspoon 1 teaspoon vanilla extract
Strawberry Cream
- 200 ml 200 ml cream Cold cream.
- 2 tablespoons 2 tablespoons strawberry puree
- 1 tablespoon 1 tablespoon powdered sugar
Lemon Curd
- 2 egg yolks 2 egg yolks
- 1/2 cup 1/2 cup sugar
- 1/4 cup 1/4 cup lemon juice
- 1 teaspoon 1 teaspoon lemon zest
- 2 tablespoons 2 tablespoons butter Unsalted.
Berry Compote
- 1 cup 1 cup mixed berries Strawberries, blackberries, raspberries, blueberries.
- 2 tablespoons 2 tablespoons sugar
- 1 teaspoon 1 teaspoon cornstarch mixed with 1 tablespoon water
Decoration
- to taste Fresh fruit, lemon slices, white chocolate shavings
Instructions
Preparation
- Prepare the cakes: Make the strawberry batter in one bowl and the lemon batter in another. Pour each into greased pans. Bake at 340°F (170°C) for 25–30 minutes, or until a toothpick comes out clean. Let the cakes cool completely.
- Make the syrup: Bring water, sugar, and lemon juice to a boil, then cool. Lightly brush the cooled syrup over each cake layer to keep them moist.
- Lemon curd: Whisk egg yolks, sugar, lemon juice, and zest over a double boiler. Stir until thick. Remove from heat and mix in butter. Cool.
- Berry compote: Cook mixed berries with sugar until they release juices. Stir in the cornstarch mixture and cook until slightly thickened. Cool.
Frostings and Creams
- Beat the cream cheese with melted white chocolate, cold cream, powdered sugar, and vanilla until smooth and spreadable.
- In another bowl whip the strawberry cream (cold cream, strawberry puree, powdered sugar) until soft peaks form.
Assembly
- Assemble the cake: Place the strawberry cake as the base. Spread a layer of white chocolate cream cheese frosting. Drizzle with a thin layer of lemon curd. Add the lemon cake layer on top. Spread berry compote over the lemon layer, then add a layer of strawberry cream. Finish by covering the top and sides with remaining white chocolate cream.
- Decoration: Garnish the cake with fresh fruit, lemon slices, and white chocolate shavings.
Final Touch
- Chill: Refrigerate the cake for at least 3–4 hours, or preferably overnight, so layers set and flavors meld.
- Slice the cake with a sharp, warm knife for clean pieces. Serve chilled or slightly cooled from the fridge.
