Berry Burst Cream Dream
A light, colorful layered cake that combines strawberry, lemon, white chocolate cream, and a mixed berry compote, perfect for any celebration.
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.
Notes
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.