Real Recipes From Real Home Cooks ®

berries and cream pinwheel cake

(2 ratings)
Blue Ribbon Recipe by
Cynthia Guptill
Cedar City, UT

My best friend turns 60 today, and I wanted to bake her a special cake. She adores strawberries and blueberries, so I threw this together for her. It takes a bit of time to put together, but is well worth the effort!

Blue Ribbon Recipe

This tender and airy berry cake is made to impress. The sweet and sour combination of strawberries and blueberries is a wonderful combination. Using stabilized whipped cream as icing makes this cake very light. It's not overly sweet so pairs wonderfully with the berries. We did make Cynthia's cake and it was moist and delicious with the filling. But, you can use any white or vanilla cake recipe if you prefer.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 -10
prep time 45 Min
cook time 45 Min
method Bake

Ingredients For berries and cream pinwheel cake

  • 1
    albino dragonfly cake, you can find it here,
  • 1 1/2 c
    fresh strawberries
  • 1 1/2 c
    fresh blueberries
  • 1/3 c
    granulated sugar
  • 2 Tbsp
    tapioca starch
  • 2 pt
    heavy cream, cold
  • 1 tsp
    vanilla extract
  • 1 Tbsp
    tapioca starch
  • 3 Tbsp
    granulated sugar

How To Make berries and cream pinwheel cake

Test Kitchen Tips
The berry mixture does soak into the cake after a while. We suggest assembling the cake right before serving.
  • Cakes cooling on a wire rack.
    Make cake as per directions here, After the cake has cooled on racks (about 30 minutes), place in the freezer while you prepare the filling and whip the cream.
  • Strawberries, blueberries, sugar, and tapioca in a food processor.
    Add strawberries, blueberries, sugar, and tapioca starch to a food processor or blender.
  • Berry mixture blended.
    Chop on high for about a minute or until thoroughly blended. Note: If you can't find tapioca starch, you can buy Minute Tapioca and grind it up in a spice or coffee grinder and use it as the starch. Set aside till needed.
  • Whipping heavy cream, vanilla, sugar, and tapioca.
    To your mixer, add heavy cream, vanilla, sugar, and tapioca starch. Whip until medium peaks form. Place in refrigerator until needed.
  • Frozen cakes cut in half.
    Remove the cake from the freezer and cut each layer in half.
  • Whipped cream piped around edge of a cake and filled with berry mixture.
    Place 1st half layer on a cake plate. Fill a pastry bag with whipped cream, and pipe it around the edge. Fill with berry mixture.
  • Layers repeated.
    Repeat until you have 3 half layers edged with whipped cream and filled with berries.
  • Whipped cream piped in a curve on the cake.
    Place the final half layer on top. Pipe whipped cream around the edge. Then starting on the edge, pipe whipped cream in a curved line, and stop in the center of the cake. Continue until you have five curved lines ending in the center. Spread or pipe the remaining whipped cream on the sides of the cake.
  • Berry mixture fills the open area of the cake.
    Carefully fill the spaces in between with the berry mixture.