Whipped Cream Berry Cake

Whipped Cream Berry Cake


  • 1 recipe Chef Gail’s Funfetti Cake (2 layers), baked and cooled
  • 3 cups heavy cream, cold
  • 1 ½ cups confectioners' sugar, sifted if lumpy
  • 1 tablespoon pure vanilla extract
  • 1 cup sour cream, cold
  • ¾ cup raspberry preserves
  • Approximately 3 pints fresh berries of your choice to go between the layers, washed and dried


  • In the bowl of an electric mixer, using the whip attachment, beat the cream, sugar, and vanilla on high speed until stiff peaks form.
  • In a large bowl, place the sour cream and stir to break up.
  • Place whipped cream on top of sour cream, and using a rubber spatula, gently fold to combine.
  • Place one of the cake layers on a 10-inch cardboard cake circle and place on a turntable if using.
  • Using an offset spatula, cover the cake with a layer of whipped cream. Using a spoon, break up the raspberry preserves and dollop small spoonfuls on top of the whipped cream, and gently spread 1/3 cup of the preserves over the cream.
  • Place the berries in one layer on top of the preserves in concentric circles, covering the entire cake.
  • Gently cover the berries with another, thin layer of whipped cream.
  • Place the second cake layer, bottom-side up, on top of the whipped cream and berries.
  • Using an offset spatula, spread the remaining whipped cream over the entire top and sides of the cake.
  • Place small spoonfuls of the remaining preserves on top of the cake, and using an offset spatula, swirl the preserves to create a marbleized pattern around the top and sides of the cake.
  • Place the cake on a serving platter, and chill until ready to serve.


Makes 1 9-inch diameter, 2 layer cake