Berry Cream Cake with White Sponge

1.Preheat the oven to 350°F (180°C) and grease and line two 8-inch round cake pans.

2.Prepare the white sponge cake batter according to the package instructions or your favorite recipe.

3.Divide the batter evenly between the cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

4.Allow the cakes to cool completely on a wire rack before assembling the cake.

5.In a mixing bowl, whip the cream until stiff peaks form. Be careful not to over whip the cream.

6.Wash and dry the berries, then slice them if necessary for layering.

7.Once the cakes are fully cooled, place one layer on a serving plate.

8.Spread a generous layer of whipped cream on top of the first cake layer.

9.Add a layer of fresh berries on top of the whipped cream.

10.Place the second cake layer on top and gently press down to secure it in place.

11.Cover the top and sides of the cake with the remaining whipped cream.

12.Decorate the cake with additional berries on top for a beautiful presentation.

13.Chill the cake in the refrigerator for at least 1 hour before serving to set the layers and flavors.

14.Slice and enjoy this decadent berry cream cake with a light and fluffy white sponge!