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One of the best parts about Spring/Summer is that all types of berries go on sale! Naturally, I wanted to create a new recipe using them. This Berries and Cream cake is the perfect way to welcome warmer months!
This cake is almost like a berry shortcake. It has two thin layers of cake filled with a cream cheese icing and juicy berries. This is one of those recipes that you can’t tell it’s sugar-free and low-carb, unless you’re specifically looking for all the signs. 🙂
I think you’ll really enjoy the texture of my Berries and Cream Cake. It’s VERY similar to “regular” baked goods, which is always my end goal! I experimented with a lot of different flour combinations and was so happy to land on this one.
-Don’t feel like whipping your egg whites? Skip that step. Your cake will be a LITTLE denser, though.
-Feel free to sub whatever kind of berry you have on hand. I used strawberries and blackberries, but I think blueberries and raspberries would be marvelous!
-This cake serves 6-8 people.
-I made my cake in two round 9-inch cake pans. If you’d like to save time and not do layers feel free to put it in one 8×8 inch pan!
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