Berry Vanilla Naked Cake Recipe

Written by Nicoli Athen Published on September 19, 2025

I tucked fresh raspberries and strawberries into every layer of a light homemade vanilla sponge and frosted it with lemon whipped cream cheese to create a Strawberries and Cream Layer Cake with a surprising berry-studded interior.

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I didn’t mean to fall into nostalgia when I baked this Berry Vanilla Naked Cake, but one bite pulled me back anyway. I wanted something that read like a Strawberries And Cream Layer Cake without feeling heavy, a softer take more like a Vanilla Cake Recipe you stumble on and insist on making again.

The lemon zest and cream cheese in the frosting give a bright, slightly cheeky snap that keeps the whole thing from getting too sweet, and there are little surprises hidden between the layers that make you pause. I screwed up the first attempt but thats how I learned the best tricks.

Ingredients

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Cake flour: Super fine flour, less gluten so cake stays soft and tender
Unsalted butter: Adds rich flavor, fat for moist crumb, helps brown the crust
Eggs: Give structure and lift, protein helps set layers, adds moisture
Sour cream or Greek yogurt: Adds tang and moisture, keeps cake tender and less dry
Strawberries: Sweet and slightly tart, good fiber and vitamin C, fresh flavor
Raspberries: Bright tartness, high in fiber and antioxidants, pops against sweet frosting
Cream cheese: Tangy, creamy, adds body and subtle bite to frosting
Powdered sugar: Finely ground sugar, dissolves quickly, makes frosting smooth and sweet
Lemon: Zest and juice brighten flavors, add acidity that balances sweetness

Ingredient Quantities

For the cake:

2 1/2 cups (312 g) cake flour

2 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

1 cup (226 g / 2 sticks) unsalted butter, room temp

1 3/4 cups (350 g) granulated sugar

4 large eggs, room temp

2 teaspoons pure vanilla extract

1 cup (240 ml) whole milk, room temp

1/2 cup (120 g) sour cream or plain Greek yogurt, room temp

For the berry filling:

2 cups hulled, sliced strawberries (about 280 g)

1 cup fresh raspberries (about 140 g)

1 tablespoon granulated sugar (optional, to macerate berries)

1 teaspoon fresh lemon juice (optional)

For the lemon whipped cream cheese frosting:

8 ounces (225 g) cream cheese, room temp

1 cup (226 g / 2 sticks) unsalted butter, room temp

4 cups (480 g) powdered sugar, sifted

1 to 2 tablespoons fresh lemon juice (to taste)

1 teaspoon lemon zest (from 1 lemon)

1 teaspoon pure vanilla extract

1/4 to 1/2 cup (60 to 120 ml) cold heavy cream, to thin and whip

Pinch of fine sea salt

To finish:

Extra strawberries and raspberries for decorating, about 1 cup total

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line three 8 inch round pans with parchment, or split batter between two 9 inch pans if thats what you have. Whisk together 2 1/2 cups cake flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon fine sea salt and set aside.

2. In a large bowl beat 1 cup (226 g) unsalted butter at room temp with 1 3/4 cups granulated sugar until very light and fluffy, about 3 to 5 minutes; scrape the bowl. Add 4 large eggs one at a time, beating a little after each, then stir in 2 teaspoons vanilla.

3. Mix 1 cup whole milk and 1/2 cup sour cream (or plain Greek yogurt) together in a small pitcher. With mixer on low, add the dry flour mixture and the milk mixture to the butter mixture in three additions, beginning and ending with the flour, mixing just until combined each time. Dont overmix.

4. Divide batter evenly between prepared pans, smooth tops and bake 22 to 28 minutes (time varies by pan) until a toothpick comes out clean and cakes spring back lightly. Let cool in pans 10 minutes, then turn out onto racks to cool completely.

5. While cakes cool, prepare the berries: hull and slice 2 cups strawberries and combine with 1 cup raspberries, 1 tablespoon sugar and 1 teaspoon fresh lemon juice if using. Toss gently and let sit 10 to 15 minutes to macerate; drain off excess juice if theres a lot so your cake wont get soggy.

6. Make the lemon whipped cream cheese frosting: beat 8 ounces cream cheese until smooth, then add 1 cup (226 g) butter and beat until fluffy. With mixer low, add 4 cups sifted powdered sugar gradually. Stir in 1 to 2 tablespoons fresh lemon juice to taste, 1 teaspoon lemon zest, 1 teaspoon vanilla and a pinch of fine sea salt.

7. Add 1/4 to 1/2 cup cold heavy cream a little at a time and whip until the frosting is light and spreadable. If its too soft chill briefly, if its too stiff add a splash more cream. Taste and adjust lemon or salt.

8. Level cake layers if needed. Place first layer on your cake board or plate, spread a thick even layer of frosting, then scatter about one third of the macerated berries over the frosting (reserve juices for another dessert or mix a tablespoon into frosting if you like). Repeat with second layer, then top with final layer.

9. For the naked look frost the top and apply a thin crumb coat around the sides leaving some cake showing. Use an offset spatula to scrape and smooth so its rustic not perfect. Chill 20 to 30 minutes to set. Finish with extra frosting dollops on top and about 1 cup total of extra strawberries and raspberries for decoration. Let cake come to room temperature 20 to 30 minutes before serving for best flavor.

Equipment Needed

1. Oven (set to 350°F) and oven thermometer if you like accuracy
2. Three 8 inch round cake pans (or two 9 inch pans) plus parchment paper to line them
3. Electric mixer (stand or hand) with beaters/whisk and a large mixing bowl
4. Medium bowl, small pitcher or measuring cup for the milk + sour cream mix, and a whisk
5. Measuring cups and spoons plus a kitchen scale for best results
6. Rubber spatula and a metal or silicone spoon for folding and scraping the batter
7. Sifter or fine mesh sieve for powdered sugar and a toothpick for testing doneness
8. Cooling racks, serrated knife or cake leveler, and an offset spatula or butter knife for frosting and smoothing

FAQ

Q: Can I make the cake layers ahead of time? A: Yes, you can bake the layers one to two days ahead, wrap them tightly in plastic wrap and store in the fridge. For longer storage freeze the cooled layers wrapped in two layers of plastic then a layer of foil for up to two months. Thaw in the fridge overnight before frosting, and bring to room temp about 30 minutes before slicing so they slice cleanly.

Q: Can I use frozen berries for the filling? A: You can but you need to handle them right or the cake gets soggy. Thaw the berries, drain any excess liquid, then toss with a teaspoon of cornstarch and a tablespoon of sugar and heat gently for a minute to thicken. Cool completely before spreading between layers.

Q: What can I use instead of sour cream? A: Plain Greek yogurt is the easiest swap, use the same amount. If you only have buttermilk use one cup of milk plus one tablespoon lemon juice or vinegar and let it sit five minutes, then reduce the milk in the recipe by a little so batter isn’t too runny.

Q: How do I get that pretty naked cake look without crumbs showing? A: Chill the layers after frosting the first thin crumb coat, then apply a second thin coat and scrape off most of the sides with an offset spatula or bench scraper. Work with cold frosting and cold cake for cleaner scrapes. Level the tops with a serrated knife and chill before stacking so nothing slides.

Q: How do I keep the lemon whipped cream cheese frosting stable and fluffy? A: Start with room temp cream cheese and butter so they whip smooth, then add powdered sugar gradually. Use cold heavy cream to thin and whip right at the end, one tablespoon at a time until you get the texture you want. If it looks too soft chill it for 15 minutes and rewhip a bit. If it splits chill then beat slowly until smooth.

Q: How should I store leftovers and how long will the cake keep? A: Store the finished cake in the fridge covered loosely with a cake dome or big bowl for three to four days. If you want to freeze, freeze unfrosted layers or freeze the whole cake solid on a tray then wrap for up to two weeks, note the fresh berries will change texture after thawing. Let frozen cake thaw in the fridge overnight before serving.

Berry Vanilla Naked Cake Recipe Substitutions and Variations

Cake flour: use all purpose plus cornstarch. For each 1 cup cake flour measure 1 cup AP flour minus 2 tablespoons, stir in 2 tablespoons cornstarch, sift a couple times. Gives a lighter crumb if you dont have cake flour.
Unsalted butter: swap with salted butter, but reduce the added salt in the cake by about 1/4 teaspoon and skip the extra pinch in the frosting. Still rich, just a tad saltier.
Sour cream or Greek yogurt: replace with buttermilk, or make soured milk by mixing 1/2 cup milk with 1 tablespoon lemon juice or vinegar, let sit 5 minutes. Keeps the tang and moisture.
Cold heavy cream (for whipping): use chilled full fat coconut cream for a dairy free option, or if you only need to thin the frosting use chilled whole milk though it wont whip as firm.

Pro Tips

1) Bring everything to room temp, seriously. Cold eggs or butter make the batter seize and the frosting get lumpy, so take stuff out 30 to 60 minutes ahead. Also spoon and level your flour or better yet weigh it, dont scoop from the bin or your cake will be too dense.
2) Don’t overmix the batter. Fold or mix only until the streaks are gone, overworking makes gluten and a heavy cake. Beat the butter and sugar until really pale first though, that aeration gives you the light crumb.
3) Keep the berry filling from turning your cake into a soggy mess. Macerate and then drain well, or toss the berries with a teaspoon of cornstarch and a little sugar and chill so they release less juice. Save any juices and boil them down to a quick syrup to brush on layers for extra flavor without soaking.
4) Make the frosting stable and lemony without watering it down. Add lemon juice slowly and rely on zest for brightness, use cold cream sparingly to reach spreadable stiffness, and if it gets too soft chill it a bit then re-whip. A pinch more salt will also make the lemon pop and cut the sweetness.
5) Chill between coats and work cold for a tidy naked finish. Level and cool layers completely, slap on a thin crumb coat and chill 20 to 30 minutes before the final scrape so crumbs dont smear, and use an offset spatula to get that rustic look without overworking the frosting.

Berry Vanilla Naked Cake Recipe

Berry Vanilla Naked Cake Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I tucked fresh raspberries and strawberries into every layer of a light homemade vanilla sponge and frosted it with lemon whipped cream cheese to create a Strawberries and Cream Layer Cake with a surprising berry-studded interior.

Servings

12

servings

Calories

811

kcal

Equipment: 1. Oven (set to 350°F) and oven thermometer if you like accuracy
2. Three 8 inch round cake pans (or two 9 inch pans) plus parchment paper to line them
3. Electric mixer (stand or hand) with beaters/whisk and a large mixing bowl
4. Medium bowl, small pitcher or measuring cup for the milk + sour cream mix, and a whisk
5. Measuring cups and spoons plus a kitchen scale for best results
6. Rubber spatula and a metal or silicone spoon for folding and scraping the batter
7. Sifter or fine mesh sieve for powdered sugar and a toothpick for testing doneness
8. Cooling racks, serrated knife or cake leveler, and an offset spatula or butter knife for frosting and smoothing

Ingredients

For the cake:
2 1/2 cups (312 g) cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup (226 g / 2 sticks) unsalted butter, room temp
1 3/4 cups (350 g) granulated sugar
4 large eggs, room temp
2 teaspoons pure vanilla extract
1 cup (240 ml) whole milk, room temp
1/2 cup (120 g) sour cream or plain Greek yogurt, room temp
For the berry filling:
2 cups hulled, sliced strawberries (about 280 g)
1 cup fresh raspberries (about 140 g)
1 tablespoon granulated sugar (optional, to macerate berries)
1 teaspoon fresh lemon juice (optional)
For the lemon whipped cream cheese frosting:
8 ounces (225 g) cream cheese, room temp
1 cup (226 g / 2 sticks) unsalted butter, room temp
4 cups (480 g) powdered sugar, sifted
1 to 2 tablespoons fresh lemon juice (to taste)
1 teaspoon lemon zest (from 1 lemon)
1 teaspoon pure vanilla extract
1/4 to 1/2 cup (60 to 120 ml) cold heavy cream, to thin and whip
Pinch of fine sea salt
To finish:
Extra strawberries and raspberries for decorating, about 1 cup total

Directions

Preheat oven to 350°F (175°C). Grease and line three 8 inch round pans with parchment, or split batter between two 9 inch pans if thats what you have. Whisk together 2 1/2 cups cake flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon fine sea salt and set aside.
In a large bowl beat 1 cup (226 g) unsalted butter at room temp with 1 3/4 cups granulated sugar until very light and fluffy, about 3 to 5 minutes; scrape the bowl. Add 4 large eggs one at a time, beating a little after each, then stir in 2 teaspoons vanilla.
Mix 1 cup whole milk and 1/2 cup sour cream (or plain Greek yogurt) together in a small pitcher. With mixer on low, add the dry flour mixture and the milk mixture to the butter mixture in three additions, beginning and ending with the flour, mixing just until combined each time. Dont overmix.
Divide batter evenly between prepared pans, smooth tops and bake 22 to 28 minutes (time varies by pan) until a toothpick comes out clean and cakes spring back lightly. Let cool in pans 10 minutes, then turn out onto racks to cool completely.
While cakes cool, prepare the berries: hull and slice 2 cups strawberries and combine with 1 cup raspberries, 1 tablespoon sugar and 1 teaspoon fresh lemon juice if using. Toss gently and let sit 10 to 15 minutes to macerate; drain off excess juice if theres a lot so your cake wont get soggy.
Make the lemon whipped cream cheese frosting: beat 8 ounces cream cheese until smooth, then add 1 cup (226 g) butter and beat until fluffy. With mixer low, add 4 cups sifted powdered sugar gradually. Stir in 1 to 2 tablespoons fresh lemon juice to taste, 1 teaspoon lemon zest, 1 teaspoon vanilla and a pinch of fine sea salt.
Add 1/4 to 1/2 cup cold heavy cream a little at a time and whip until the frosting is light and spreadable. If its too soft chill briefly, if its too stiff add a splash more cream. Taste and adjust lemon or salt.
Level cake layers if needed. Place first layer on your cake board or plate, spread a thick even layer of frosting, then scatter about one third of the macerated berries over the frosting (reserve juices for another dessert or mix a tablespoon into frosting if you like). Repeat with second layer, then top with final layer.
For the naked look frost the top and apply a thin crumb coat around the sides leaving some cake showing. Use an offset spatula to scrape and smooth so its rustic not perfect. Chill 20 to 30 minutes to set. Finish with extra frosting dollops on top and about 1 cup total of extra strawberries and raspberries for decoration. Let cake come to room temperature 20 to 30 minutes before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 252g
Total number of serves: 12
Calories: 811kcal
Fat: 44g
Saturated Fat: 26.9g
Trans Fat: 1.3g
Polyunsaturated: 2.1g
Monounsaturated: 10g
Cholesterol: 169mg
Sodium: 284mg
Potassium: 188mg
Carbohydrates: 95g
Fiber: 1.7g
Sugar: 70g
Protein: 7g
Vitamin A: 800IU
Vitamin C: 8mg
Calcium: 43mg
Iron: 1.1mg

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