Best Mother's Day recipes: Berry Cake With Vanilla Cheesecake Filling

Published Sunday, Mar 23 2014, 11:00 GMT  |  By  |  Add comment
With Mother's Day (30th March) just around the corner, why not treat your mum to this gorgeous cake that's guaranteed to wow?

This lightly whisked sponge is coated with a vanilla cheesecake filling for the ultimate sweet treat. Plus it's topped with an array of colourful berries – your mum - and everyone else - will be truly impressed.

Berry sponge cake

© Eggs For Soldiers


  • Vegetable oil, for greasing
  • 3 Eggs For Soldiers eggs
  • 100g caster sugar
  • 100g plain flour
  • 200g medium fat soft cheese
  • 2 tablespoons Greek yogurt
  • Finely grated zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 1 tablespoon icing sugar, plus extra for sprinkling
  • 200g strawberries, sliced
  • 150g blueberries
  • Mint leaves, to decorate


1 Preheat the oven to Gas Mark 7/220°C/ fan oven 200°C. Grease two 18 sandwich tins with a little vegetable oil and line the bases with circles of baking paper.

2 Using a hand-held electric mixer, whisk the eggs and sugar together in a large bowl until very pale and light in texture - this will take about 5 minutes on full power.

3 To check that the mixture is thick enough, lift up the beaters (switched off!) - they should leave a trail for a few seconds.

4 Sift the flour into the mixture and fold it through lightly but thoroughly, using a large metal spoon. Divide the mixture between the prepared tins and level the tops.

5 Bake the cakes for 8-9 minutes until golden brown and springy to the touch.

6 Remove from the oven and turn them out onto a cooling rack. Cover with a clean damp tea towel and leave until completely cold. Remove the lining paper.

7 Mix together the soft cheese, Greek yogurt, lemon zest, vanilla extract and icing sugar. Spread half the mixture over the surface of one sponge and top with half the strawberries and blueberries.

8 Sandwich the two cakes together and decorate the top with the rest of the soft cheese mixture, the remaining berries and mint leaves. Serve, sprinkled with a little icing sugar.

Prep Time

25 minutes

Cook Time

10 minutes

Nutrition Information

Serves 6-8

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