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A lemon berry cake layered with a delicious lemon curd cream cheese filling topped with fresh berries. A perfect summer dessert.
Layered Berry Cake
Berry season is my favorite season here in the Pacific Northwest. Nothing beats a fresh strawberry straight out of the garden. Strawberry Shortcake is always a popular dessert and today’s recipe is a more delicious version of strawberry shortcake.
The cake is flavored with almond and has a denser texture but is still tender and moist. It is layered with an amazing lemon curd cream cheese frosting and full of fresh berries.
How to Make Lemon Berry Cake
- Prepare an 8 inch cake pan. Spray and flour the pan and line the bottom with wax paper or parchment paper for easier removal.
- Preheat oven to 350 degrees F.
- Combine flour, baking powder and salt in a bowl.
- Beat butter in mixer until light and fluffy.
- Add in sugar and beat for another 3-4 minutes.
- Add eggs, one at a time. Scrape down the sides and add in flour mixture alternating with milk. Add in extract. Mix until just incorporated.
- Pour into prepared cake pan.
- Bake for about 40 or until toothpick comes out clean.
- Allow cake to cool in pan for 10 minutes and then remove to a cooling rack to cool completely. Remove paper from bottom of cake.
Lemon Curd Cream Cheese Frosting
While the cake cools mix up your yummy frosting. It is a combination of lemon curd, cream cheese and whipping cream.
- Beat softened cream cheese and butter together in mixer until smooth.
- Add in sugar and lemon curd. You can make homemade lemon curd using my recipe or buy store bought lemon curd.
- Beat cream in a separate bowl until peaks form.
- Fold whipped cream into cream cheese mixture.
- Cut cake in half.
- Spread half of the frosting mixture over the bottom layer.
- Add half of your berries
- Add the second layer of cake on top and cover top of cake with remaining frosting.
- Top with remaining berries
- Put the cake in the refrigerator for an hour or so to allow the frosting to set up a bit. Then you are ready to cut yourself a nice big piece.
Maybe if your family and friend are lucky you will share a piece with them.
How Long Will Layered Berry Cake Last?
You will want to keep any leftovers refrigerated. Because of the fresh fruit the cake will only last a couple of days so eat it fast!
Check out more of my favorite dessert recipes:
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Lemon Berry Cake
Ingredients
Cake
- 1 1/2 cups all purpose flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs
- 1/2 cup whole milk
- 1 1/2 tsp almond extract can also use vanilla
Frosting
- 1 8 oz. package cream cheese room temperature
- 1/2 cup butter room temperature
- 2 cups powdered sugar
- 1/2 cup lemon curd
- 1/2 cup whipping cream
- 2 cups berries sliced strawberries, raspberries, raspberries
Instructions
Cake
- Heat oven to 350 degrees. Spray and flour an 8 inch cake pan. Line bottom with wax paper.
- Combine flour, baking powder and salt in a bowl.
- Beat butter in mixer until light and fluffy.
- Add in sugar and beat for another 3-4 minutes.
- Add eggs, one at a time. Scrape down the sides and add in flour mixture alternating with milk. Mix until just incorporated.
- Put into prepared cake pan and bake about 40 or until toothpick comes out clean.
Frosting
- Beat cream cheese and butter together in mixer. Beat until smooth.
- Add in sugar and lemon curd.
- Beat cream in a separate bowl until peaks form.
- Fold whipped cream into cream cheese mixture.
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Susan says
Looks delicious. How long do you cook the cake?
Sally says
Where’s the almond?
Leigh Anne says
It’s there now – struggling a bit this morning getting this recipe right!! Sorry.
Kami Shaw says
Is the recipe coming later? My 1 year old keeps pointing to the screen saying “Yummy”!
Leigh Anne says
Sorry about that – the recipe is there now! Not sure what happened to it
Janette R. says
Did I miss the recipe? The cake looks delicious, but I didn’t see the recipe in the post.
Leigh Anne says
It’s there now – sorry about that!
Christina @ This Woman Cooks! says
This is such a beautiful cake.