Best 8 Berry Dream Cake Recipes

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Are you in search of a delectable dessert that will tantalize your taste buds and leave you craving for more? Look no further than the "Berry Dream Cake," a culinary masterpiece that combines the sweetness of ripe berries with the richness of a fluffy cake. This exceptional cake is not only visually stunning but also offers a burst of flavors that will transport you to a world of pure indulgence. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the process of creating this heavenly treat, providing you with detailed instructions and helpful tips to ensure your "Berry Dream Cake" turns out perfect.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY DREAM CAKE I



Strawberry Dream Cake I image

Pudding like strawberry cake with a decadent white chocolate frosting.

Provided by Beth Lemieux

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Yield 24

Number Of Ingredients 7

1 (18.25 ounce) package white cake mix
1 ½ cups frozen sweetened strawberries, pureed
12 ounces cream cheese
8 (1 ounce) squares white chocolate
1 cup heavy whipping cream
1 (8 ounce) container frozen whipped topping, thawed
½ pint sliced fresh strawberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
  • Make cake per directions except substitute the 1 1/2 cups of strawberries for the water and add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the cream cheese at room temperature. Beat well and pour into the prepared pans.
  • Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes or until golden brown. A toothpick inserted in the center will not come out clean when this cake is done since it is so moist. Let cake cool fully before frosting.
  • To Make Frosting: Heat the heavy cream until just beginning to boil. Pour it over the white chocolate (chopped) and the remaining 4 ounces cream cheese. Mix well and let cool. Once cool fold into the whipped topping. Use to frost cooled cake and garnish with sliced fresh strawberries.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 29.6 g, Cholesterol 31.1 mg, Fat 16.3 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 9.6 g, Sodium 198.4 mg, Sugar 23.5 g

EASY TRIPLE BERRY CAKE



Easy Triple Berry Cake image

This simple berry cake calls for ingredients you probably have on hand, so there's no excuse not to indulge! Bonus: It's quick to throw together for a weeknight dinner but special enough to serve for any occasion.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 8

Number Of Ingredients 11

1 1/3 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup plus 1 teaspoon sugar
1/3 cup butter, melted
1/3 cup sour cream
1 egg, slightly beaten
1 teaspoon vanilla
1 1/2 cups fresh mixed berries, such as blueberries, raspberries and coarsely chopped strawberries
Sweetened whipped cream, if desired

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
  • In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.

Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 50 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 21 g, TransFat 0 g

BERRY CREAM DREAM



Berry Cream Dream image

Perfect for a summer day, this is the ultimate adult milkshake! It comes together quickly and goes down smoothly. Garnish with whipped cream and fresh raspberries, if desired.

Provided by Pam Ziegler Lutz

Categories     Drinks Recipes     Cocktail Recipes     Rum Drinks Recipes

Time 10m

Yield 2

Number Of Ingredients 8

¼ cup raspberry rum
¼ cup raspberry schnapps
½ cup frozen strawberry juice concentrate
12 frozen strawberries
12 ice cubes
¼ cup cold water
1 tablespoon white sugar
½ cup heavy cream

Steps:

  • Place raspberry rum, raspberry schnapps, strawberry juice concentrate, strawberries, ice cubes, water, and sugar in a blender. Blend until smooth then add cream. Blend until just incorporated. Serve in tall glasses.

Nutrition Facts : Calories 417.5 calories, Carbohydrate 25.3 g, Cholesterol 81.5 mg, Fat 22.3 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 13.7 g, Sodium 30.1 mg, Sugar 22.5 g

BERRY DREAM CAKE



Berry Dream Cake image

I use cherry gelatin to give a boxed cake mix an eye-appealing marbled effect. It's so festive-looking. Top it with whatever fruit you like! -Margaret McNeil, Germantown, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 6

1 package white cake mix (regular size)
1-1/2 cups boiling water
1 package (3 ounces) cherry gelatin
1 package (8 ounces) cream cheese, softened
2 cups whipped topping
4 cups fresh strawberries, coarsely chopped

Steps:

  • Prepare and bake cake mix batter according to package directions, using a greased 13x9-in. baking pan., In a small bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Cool cake on a wire rack 3-5 minutes. Using a wooden skewer, pierce holes in top of cake to within 1 in. of edge, twisting skewer gently to make slightly larger holes. Gradually pour gelatin over cake, being careful to fill each hole. Cool 15 minutes. Refrigerate, covered, 30 minutes., In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with strawberries. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 306 calories, Fat 16g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 315mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.

CHERRY DREAM CAKE



Cherry Dream Cake image

I serve this cherry cake for holidays because it's so festive and easy. No one will know your secret is adding a package of cherry gelatin to a boxed cake mix! -Margaret McNeil, Germantown, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 6

1 package white cake mix (regular size)
1 package (3 ounces) cherry gelatin
1-1/2 cups boiling water
1 package (8 ounces) cream cheese, softened
2 cups frozen whipped topping
1 can (21 ounces) cherry pie filling

Steps:

  • Prepare cake mix according to package directions, using a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. , Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 minutes. Poke holes in cake with a meat fork or wooden skewer; gradually pour gelatin over cake. Cool for 15 minutes. Cover and refrigerate for 30 minutes., In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 245 calories, Fat 11g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 242mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY DREAM CAKE



Blueberry Dream Cake image

Make and share this Blueberry Dream Cake recipe from Food.com.

Provided by Dancer

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/3 cup butter, softened
2 egg whites, lightly beaten
1 teaspoon vanilla
3 cups fresh blueberries or 3 cups frozen blueberries
2 tablespoons all-purpose flour
2 cups low-fat plain yogurt
1 egg, lightly beaten
2/3 cup granulated sugar
1 teaspoon vanilla
1 lemons or 1 orange, grated rind of

Steps:

  • Preheat oven to 350 F (180C).
  • Combine flour, sugar, baking powder, butter, egg whites, and vanilla. Mix well. Press onto bottom of 10 inch springform pan.
  • Layer blueberries on base.
  • In large bowl combine flour, yogurt, egg, sugar, vanilla, and lemon rind. Mix until smooth.
  • Pour over blueberries.
  • Bake 60-70 minutes or until cake is firm and golden.

SUMMER BERRY CREAM CAKE



Summer Berry Cream Cake image

A sweet ending for a summer solstice party, this spongecake is light and not too sweet, and the cream and berries make it seem almost more of an unmolded trifle than a cake. I seem to remember that in Norway alcohol is poured over the split sponge, but here I've moistened the cake with a strawberry purée. You can use any fruit.

Provided by Nigella Lawson

Categories     cakes, dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 17

Vegetable oil or nonstick vegetable oil spray
4 large eggs
1 cup sugar
1 teaspoon vanilla extract
Finely grated zest of 1 lemon
1 cup flour
2 cups strawberries, hulled
2 tablespoons confectioners' sugar
1 tablespoon lemon juice
3/4 cup blueberries
3/4 cup blackberries
3/4 cup red raspberries
1/2 cup red currants or golden raspberries
2 cups heavy cream
1 teaspoon vanilla extract
1 cup strawberries, hulled
1/2 teaspoon confectioners' sugar

Steps:

  • To prepare cake, first heat oven to 350 degrees. Oil or spray a 10-inch springform pan, and line bottom with parchment paper.
  • Using an electric mixer at high speed, whisk eggs and sugar together until they triple in volume, becoming thick and airy. Add vanilla and lemon zest, and whisk to combine. Reduce speed to medium-low, and gradually add flour. Remove bowl from mixer, give a final fold with a spatula and pour into prepared cake pan. Bake until risen and light golden brown, 25 to 30 minutes. Cool pan on wire rack 10 minutes, and remove sides from pan.
  • When cake is cool use a long, thin knife to split it into 2 thin disks. Place bottom half cut side up on a serving platter; place other half cut side up on a large piece of foil. In a blender, combine 2 cups strawberries, confectioners' sugar and lemon juice. Purée until smooth. Set aside 1/4 cup purée, and divide remaining purée between two cake layers, pouring over cut sides and spreading with a rubber spatula.
  • In a large bowl, combine reserved 1/4 cup purée with 1/2 cup blueberries, 1/2 cup blackberries, 1/2 cup red raspberries and currants or golden raspberries. Fold gently to mix.
  • Whisk heavy cream with vanilla until thick but still soft. Spread half over cake sitting on serving dish. Top with fruit mixture, and place remaining cake half on top, cut side down. Spread remaining cream on top. Cut strawberries into halves or quarters, and place in a bowl. Add remaining 1/4 cup each of blueberries, blackberries and raspberries, and toss to mix. Arrange berry mixture on top of cake, and dust with confectioners' sugar.

BERRY CREAM CAKE



Berry Cream Cake image

Make and share this Berry Cream Cake recipe from Food.com.

Provided by Peggy L.

Categories     Dessert

Time 4h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 21

4 cups mixed berries (blueberries, blackberries, raspberries, not strawberries)
1/2 cup sugar
1/2 teaspoon fresh lemon juice
1/8 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup unsalted butter, melted and cooled
2 tablespoons unsalted butter, melted and cooled, for greasing pans
2 cups blanched almonds, whole (10 oz.)
1 1/2 cups sugar
5 large eggs, at room temperature
1/2 teaspoon vanilla
1/8 teaspoon salt
2 1/4 cups mascarpone (2 pkg. 8 3/4 oz)
1/2 cup sugar
1 tablespoon vanilla
1 1/2 teaspoons fresh lemon zest, finely grated
3 cups heavy cream, well chilled
1/2 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 teaspoons unsweetened cocoa powder

Steps:

  • Make Berry Sauce: Bring all sauce ingredients just to a boil in a 1 1/2 to 2 quart heavy saucepan over high heat, stirring occasionally, then reduce heat and simmer, uncovered, stirring occasionally, 15 minutes.
  • Transfer to a shallow bowl and cool to romm temperature stirring occasionally, about 30 minutes.
  • Chill, covered, until cold about two hours.
  • Make Almond Layers:.
  • Put oven racks in upper and lower thirds of oven and preheat to 350°F.
  • Butter cake pans and line bottom of each with a round of parchment or was paper, then butter paper.
  • Pulse almonds with 1/4 cup sugar in a food processor until finely ground.
  • Beat together eggs and remaining 1 1/4 cups sugar in a large bowl with an electric mixer at high speed until pale, fluffy, and tripled in volume, about 6-8 minutes.
  • Beat in vanilla and salt until combined well.
  • Stir together ground almonds and melted butter (1 1/4 sticks).
  • Fold one third of egg mixture into almond mixture to lighten, then fold in remainder, gently but thoroughly.
  • Divide batter among pans (batter should be about 1/2 inch deep).
  • Put 2 pans in lower third of oven and 1 pan in upper third (do not put directly above lower pans).
  • Bake, switching position of pans (from lower to upper and vice versa) halfway through baking, until a golden crust forms on top and cake begins to pull away from sides of pans ( cake will rise, them collapse slightly) 18 to 25 minutes total.
  • Cool in pans on racks 10 minutes, then run a small knife around edge of each pan and carefully invert onto racks.
  • Cool completely about 15 minutes.
  • Carefully peel off parchment.
  • Make Mascarpone Cream.
  • Stir together all mascarpone cream ingredients with a rubber spatula until smooth.
  • Chill, covered.
  • Assemble Cake.
  • Center 1 almond layer on cake plate.
  • Spoon 1/2 cup berry sauce onto center of layer. Spread evenly, leaving a 1/2 inch border around edge of cake.
  • Spoon 3/4 cup mascarpone cream on top of berry sauce layer and smooth top (berry sauce will swirl into mascarpone cream).
  • Repeat procedure with remaining almond layers, berry sauce, and mascarpone cream, ending with mascarpone cream ( for a total of three layers).
  • Chill cake while making frosting.
  • Frost Cake.
  • Beat cream with sugar, vanilla, and salt in a large bowl using an electric mixer with cleaned beater at high speed until it just hold stiff peaks.
  • Frost cake with whipped cream smoothing top and sides (there will be generous amount) then chill, uncovered, 1 hour.
  • Just before serving, sift cocoa powder over top of cake using a sieve.
  • Cook's Notes: Almond layer can be made ahead and cooled completely, then wrapped well in plastic wrap and chilled 3 days or frozen up to 1 month.
  • Frosted cake can be made 1 day ahead (without cocoa powder) and chilled covered loosely with plastic wrap.

Nutrition Facts : Calories 741.8, Fat 46.1, SaturatedFat 21.4, Cholesterol 195.1, Sodium 135.2, Carbohydrate 77.3, Fiber 4.2, Sugar 51.6, Protein 10.5

Tips:

  • Use fresh or frozen berries. Fresh berries are ideal, but frozen berries work well too. If using frozen berries, thaw them before using.
  • Don't overmix the batter. Overmixing the batter can result in a tough cake. Mix just until the ingredients are combined.
  • Bake the cake until a toothpick inserted into the center comes out clean. This usually takes about 30-35 minutes.
  • Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
  • Decorate the cake with your favorite toppings. Some popular options include whipped cream, fresh berries, and sprinkles.

Conclusion:

Berry Dream Cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist crumb, sweet berry filling, and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you're in the mood for a special treat, give Berry Dream Cake a try!

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