This berries and cream cake recipe combines soft vanilla sponge layers, rich stabilized whipped cream, and a colorful mix of fresh berries for the perfect summer dessert. Whether you’re making a strawberry and cream cake, a raspberry and cream cake, or a mixed berry version, this cake delivers a light texture, fresh flavor, and a beautiful presentation for any special occasion.
If you enjoy light and creamy desserts, you’ll also love this coconut cream cake, which offers a rich tropical twist on the classic berries and cream cake.
Table of Contents
The Science of a Perfect Crumb: Baking Pro Tips
A great berries and cream cake starts long before the berries and whipped cream are added. Small baking details have a major effect on texture, moisture, and structure. Understanding a few simple baking principles can help you create a soft vanilla sponge cake that stays light, tender, and moist from the first slice to the last.
The Importance of Room Temperature Ingredients
One of the most common causes of a dense or gummy cake is using cold ingredients straight from the refrigerator. Butter, eggs, milk, and other wet ingredients blend more evenly when they are at room temperature.
When butter is properly softened, it traps tiny air pockets during mixing. These air pockets expand in the oven and help create a lighter cake texture. Cold ingredients can cause the batter to separate, making it harder for the cake to rise evenly.
For best results, let your eggs, milk, and butter sit at room temperature for about 30 to 60 minutes before baking.
What the batter should look like:
Smooth, creamy, and evenly mixed without curdled spots or lumps.
Combining Butter and Oil
Using both butter and oil gives this fresh berry cream cake the best of both worlds.
Butter brings rich flavor and helps create a soft crumb. Oil helps the cake stay moist for longer because it remains liquid even after the cake cools. This is especially helpful for cakes stored in the refrigerator, where butter alone can sometimes make the texture feel firmer.
The combination creates a vanilla sponge cake that tastes rich while staying soft and moist for days.
The Cornstarch Secret
A simple trick used by many professional bakers is replacing a small portion of all purpose flour with cornstarch.
Flour contains proteins that form gluten when mixed with liquid. Too much gluten can make cakes feel heavy or chewy. Cornstarch reduces the total protein content of the dry ingredients, resulting in a finer and more delicate crumb.
This small adjustment helps create the tender texture that makes a berries and cream dessert feel light and elegant.
Measuring by Weight vs. Cups
Accurate measurements can make the difference between a moist cake and a dry one.
When flour is scooped directly from the container using a measuring cup, it often becomes packed. This can add significantly more flour than the recipe requires. Extra flour absorbs more moisture and can leave the cake dry.
A digital kitchen scale removes guesswork and provides consistent results every time. Measuring ingredients by weight is one of the easiest ways to improve your baking success.
Quick Tip:
If you must use measuring cups, fluff the flour first, spoon it into the cup, and level it with a straight edge rather than scooping directly from the bag.
The Secret to Ultimate Moisture: The Cake Soak
A soft vanilla sponge is the foundation of a great berries and cream cake recipe, but a carefully chosen cake soak takes the texture to another level. The soak adds moisture, flavor, and richness while helping the cake stay fresh for longer.
The key is using enough liquid to moisten the sponge without making it soggy. After baking, poke small holes across each cake layer with a skewer and slowly spoon the soak over the surface. Let the cake rest for about 10 minutes so the liquid can absorb fully before frosting.
Below are three excellent options, each offering a different flavor profile.
Option 1: Sweet Vanilla Milk Soak
This is the most versatile choice for a fresh berry cream cake. It adds a subtle sweetness and creamy vanilla flavor that pairs beautifully with strawberries, blueberries, blackberries, and raspberries.
Combine:
Whole milk
Sweetened condensed milk
Vanilla bean paste
The result is a rich yet balanced soak that keeps the sponge soft without overpowering the fresh fruit.
Best for:
Classic berries and cream cake, strawberry and cream cake, and birthday cakes.
Option 2: Traditional Tres Leches Syrup
For bakers who love extra moisture, a tres leches style soak is a fantastic option. This mixture slowly absorbs into the sponge, creating a rich and tender texture in every bite.
Combine:
Evaporated milk
Sweetened condensed milk
Heavy cream
Because this soak contains more dairy fat, it creates an indulgent texture while still allowing the berries to shine.
Best for:
Special occasions, celebration cakes, and anyone who enjoys a richer dessert.
Option 3: Strained Raspberry Reduction
If you want a stronger fruit flavor, a raspberry reduction is an excellent choice. Fresh or frozen raspberries are simmered with a small amount of sugar until thickened, then strained to remove the seeds.
The finished liquid delivers bright berry flavor and a beautiful color while keeping the cake light and fresh.
Best for:
Raspberry and cream cake, summer berry cake recipes, and fruit lovers who want a more pronounced berry taste.
Choosing the Right Soak
Each option creates a slightly different experience, but all three work beautifully with stabilized whipped cream and fresh berries.
Choose the vanilla milk soak for a classic bakery-style flavor.
Choose the tres leches syrup for maximum richness and moisture.
Choose the raspberry reduction for a fresh fruit focused finish.
What the soaked cake should look like:
The surface should appear moist and slightly glossy. There should be no standing liquid and no soggy patches. The sponge should absorb the soak evenly while maintaining its structure.
How to Make Stabilized Whipped Cream (That Won’t Melt)
One of the biggest challenges when making a berries and cream cake recipe is keeping the whipped cream stable. Fresh berries release moisture over time, and regular whipped cream can soften, lose volume, or slide between the layers.
The solution is a stabilized whipped cream that remains light and fluffy while holding its shape for hours. This simple technique creates a frosting that is rich enough for layer cakes yet delicate enough to complement fresh fruit.
The Mascarpone or Cream Cheese Trick
Mascarpone cheese and full fat cream cheese help strengthen whipped cream without making it heavy. They add body to the frosting, allowing it to support layers of cake and berries while maintaining a smooth texture.
Mascarpone creates a rich and silky finish with a mild flavor. Cream cheese adds a slight tang that pairs beautifully with sweet berries and vanilla sponge cake.
To stabilize the cream:
Beat the mascarpone or cream cheese until smooth.
Add cold heavy whipping cream.
Mix in powdered sugar and vanilla.
Whip until stiff peaks form.
This method creates a frosting that stays firm much longer than traditional whipped cream.
Why it works:
The added dairy solids help the cream hold its structure, reducing the chance of weeping or collapsing after assembly.
Beating to Perfect Stiff Peaks
Whipping cream to the correct stage is just as important as choosing the right ingredients.
Under whipped cream will look loose and soft. It may slide off a spoon and struggle to support the cake layers.
Over whipped cream becomes grainy and can eventually separate into butter and liquid.
The ideal stage is known as stiff peaks.
What stiff peaks look like:
The cream appears thick and fluffy.
A lifted whisk leaves peaks that stand upright.
The tip may bend slightly but should not collapse.
The texture should remain smooth and silky.
Stop mixing as soon as you reach this stage. A few extra seconds of whipping can quickly change the texture.
Best Practices for Stable Whipped Cream
For the most reliable results:
Start with very cold heavy cream.
Chill the mixing bowl for 15 minutes before whipping.
Use full fat mascarpone or cream cheese.
Avoid whipping at maximum speed for the entire process.
Refrigerate the frosting until ready to use.
Visual Check:
The finished cream should resemble soft clouds with enough structure to hold sharp ridges when spread with a spatula.
When prepared correctly, stabilized whipped cream creates beautiful layers, clean slices, and a professional finish for any fresh berry cream cake, strawberry and cream cake, or raspberry and cream cake.
Complete Ingredients & Exact Measurements
Below are all the ingredients needed to make this berries and cream cake recipe. For the best texture and consistency, use room temperature ingredients where noted and measure by weight whenever possible.
For the Tender Vanilla Sponge Cake
Ingredient US Customary Metric
All purpose flour 2 1/2 cups 300 g
Cornstarch 1/4 cup 30 g
Baking powder 2 1/2 tsp 10 g
Salt 1/2 tsp 3 g
Unsalted butter, softened 1/2 cup 113 g
Neutral oil 1/2 cup 120 ml
Granulated sugar 1 3/4 cups 350 g
Large eggs, room temperature 4 4
Vanilla bean paste 2 tsp 10 ml
Whole milk, room temperature 1 cup 240 ml
For Your Choice of Cake Soak
Option 1: Sweet Vanilla Milk Soak
Ingredient US Customary Metric
Whole milk 1/2 cup 120 ml
Sweetened condensed milk 1/4 cup 80 g
Vanilla bean paste 1 tsp 5 ml
Option 2: Traditional Tres Leches Syrup
Ingredient US Customary Metric
Evaporated milk 1/2 cup 120 ml
Sweetened condensed milk 1/4 cup 80 g
Heavy cream 1/4 cup 60 ml
Option 3: Raspberry Reduction Soak
Ingredient US Customary Metric
Fresh or frozen raspberries 1 cup 125 g
Granulated sugar 2 tbsp 25 g
Water 2 tbsp 30 ml
For the Stabilized Mascarpone Cream
Ingredient US Customary Metric
Cold mascarpone cheese 8 oz 225 g
Heavy whipping cream 2 cups 480 ml
Powdered sugar 3/4 cup 90 g
Vanilla bean paste 2 tsp 10 ml
Optional: Replace mascarpone with 8 oz (225 g) full fat cream cheese for a slightly tangy flavor.
For the Fresh Summer Berry Medley
Ingredient US Customary Metric
Fresh strawberries, sliced 2 cups 300 g
Fresh blueberries 1 cup 150 g
Fresh blackberries 1 cup 150 g
Fresh raspberries 1 cup 125 g
Granulated sugar (for macerating) 1 tbsp 12 g
Optional Decoration
Extra berries for topping
Fresh mint leaves
Chamomile flowers
Edible flowers
Light dusting of powdered sugar
Ingredient Note:
This recipe works beautifully as a strawberry and cream cake recipe by using only strawberries, or as a raspberry and cream cake by replacing the mixed berries with fresh raspberries. Both variations keep the same cake and cream measurements.
Dietary Options and Ingredient Substitutions
This berries and cream cake recipe is easy to adapt for different dietary needs. Use the guide below to make substitutions while maintaining the best possible texture and flavor.
Ingredient Alternative What to Expect
Eggs Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) Slightly denser crumb with a mild nutty flavor.
Whole Milk Full fat coconut milk Rich texture with a subtle coconut note that pairs well with berries.
Whole Milk Unsweetened almond milk Lighter texture and a more neutral flavor.
Butter Plant based baking butter Similar texture with a slightly different flavor profile.
Heavy Cream Plant based whipping cream Works well for dairy free versions, though stability may vary by brand.
Mascarpone Cheese Dairy free cream cheese alternative Creates a stable frosting with a slightly tangier taste.
Granulated Sugar Monk fruit sweetener blend Similar sweetness with less sugar. Use a baking blend designed for 1 to 1 replacement.
Powdered Sugar Sugar free powdered sweetener Helps sweeten the cream while keeping a smooth texture.
All Purpose Flour 1 to 1 gluten free baking flour Produces the closest texture to the original recipe.
Making a Gluten Free Berries and Cream Cake
For a gluten free version, replace the all purpose flour with a high quality 1 to 1 gluten free baking flour blend. Look for one that contains xanthan gum, as it helps support the cake structure.
The remaining ingredients can stay the same.
Making a Dairy Free Version
Replace the milk with full fat coconut milk and use a dairy free whipping cream along with a dairy free cream cheese alternative.
The cake may have a slight coconut flavor, which complements strawberries, raspberries, blueberries, and blackberries very well.
Reducing the Sugar
If you prefer a lower sugar dessert, a monk fruit baking blend can replace the granulated sugar in the cake.
For the stabilized cream, use a powdered sugar substitute designed for baking. This helps maintain the smooth texture needed for clean cake layers.
Important Tip:
Avoid liquid sweeteners in the whipped cream. They can loosen the texture and make the frosting less stable, especially when layered with fresh berries.
Step-by-Step Assembly & Baking Instructions
Follow these steps carefully to create a beautiful berries and cream cake with soft vanilla sponge layers, stabilized mascarpone cream, and fresh summer berries.
1. Prepare the Cake Pans
Preheat your oven to 350°F (175°C).
Grease and line three 8 inch round cake pans with parchment paper. Light colored metal pans work best because they bake more evenly and help prevent dark edges.
2. Mix the Dry Ingredients
In a large bowl, whisk together:
All purpose flour
Cornstarch
Baking powder
Salt
Set aside until needed.
3. Cream the Butter, Oil, and Sugar
In a separate mixing bowl, beat the softened butter, oil, and sugar until light and fluffy.
This process usually takes 3 to 5 minutes.
What the mixture should look like:
Pale in color, airy, and smooth with a texture similar to wet sand.
4. Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla bean paste until fully combined.
5. Add the Dry Ingredients and Milk
Alternate adding the flour mixture and milk in several additions.
Mix only until no dry streaks remain. Overmixing can create a heavier cake texture.
What the batter should look like:
Smooth, silky, and thick enough to slowly fall from a spatula.
6. Bake the Cake Layers
Divide the batter evenly among the prepared pans.
Bake for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack.
Cool completely before assembling.
7. Macerate the Berries
While the cakes cool, prepare the berry filling.
Combine:
Strawberries
Blueberries
Blackberries
Raspberries
1 tablespoon granulated sugar
Stir gently and let the berries sit for 15 to 20 minutes.
This process draws out excess liquid and helps prevent the frosting from becoming discolored.
What the berries should look like:
Glossy and juicy, with a small amount of liquid collected at the bottom of the bowl.
If you’re new to preparing fruit fillings, this guide on macerated strawberries explains how to create juicy, flavorful berries that work perfectly in layer cakes and desserts.
8. Poke and Soak the Cake Layers
Place each cooled cake layer on a flat surface.
Using a skewer or toothpick, poke small holes across the entire surface.
Slowly spoon your chosen cake soak over each layer.
Allow the cake to rest for about 10 minutes so the liquid absorbs completely.
Visual Check:
The cake should feel moist but remain sturdy enough to lift without breaking.
9. Prepare the Stabilized Cream
Whip the mascarpone cream mixture until stiff peaks form.
Keep the cream chilled until ready to assemble the cake.
10. Assemble the Layers
Place the first cake layer on a serving plate or cake stand.
Spread an even layer of stabilized whipped cream over the top.
Add a generous layer of macerated berries.
Repeat with the remaining layers.
11. Frost the Naked Cake Style
Apply a thin layer of cream around the outside of the cake.
Allow some areas of the sponge to remain visible for a rustic naked cake appearance.
Use an offset spatula to smooth the cream gently.
Top with fresh berries and edible flowers such as chamomile for a simple yet elegant finish.
12. Chill Before Serving
Refrigerate the assembled cake for at least 30 minutes before slicing.
This helps the cream firm up and allows the layers to settle for cleaner slices.
Final Visual Check:
The cake should have distinct layers of vanilla sponge, fluffy cream, and vibrant berries with a light, natural finish.
Troubleshooting Guide
Even experienced bakers run into issues from time to time. If something does not go as planned, use this quick guide to get your berries and cream cake back on track.
Problem Possible Cause Quick Fix
Whipped cream looks grainy or curdled The cream was whipped too long Add 1 tablespoon cold heavy cream and gently whisk by hand until smooth again.
Cake layers turned out dense Ingredients were too cold or the batter was overmixed Use room temperature ingredients and mix only until combined.
Cake became too wet after soaking Too much soak was added or the cake was not given time to absorb it Limit the soak to about 3/4 cup total and allow the cake to rest for 10 minutes before frosting.
Berries caused the frosting to bleed Excess berry juice was trapped inside the layers Macerate the berries first and drain excess liquid before assembling the cake.
Whipped cream feels too soft Cream was under whipped or ingredients were too warm Chill the bowl and cream thoroughly, then whip until stiff peaks form.
Cake sticks to the pan Pan was not lined properly Use parchment paper on the bottom and grease the sides before baking.
Layers slide while stacking Filling layer is too thick or the cake is too warm Chill the cake layers before assembly and spread filling evenly.
Cake is dry Too much flour was used or baking time was too long Measure flour by weight and check the cake a few minutes before the suggested bake time.
Fresh berries released too much liquid Berries were added immediately after washing Pat berries completely dry before using and allow macerated fruit to drain.
Slices look messy when serving Cake was too soft when cut Chill the assembled cake for 10 to 15 minutes before slicing.
Quick Success Checklist
Before serving, make sure:
The cake layers are completely cool.
The berries are dry and lightly macerated.
The soak has fully absorbed into the sponge.
The whipped cream has reached stiff peaks.
The assembled cake has chilled before slicing.
These small checks can make a big difference in the final result.
Make-Ahead Magic, Storage, and Freezing Tips
One of the best things about this berries and cream cake recipe is that several components can be prepared in advance. Planning ahead makes assembly easier and helps reduce stress on the day you plan to serve the cake.
Whether you are preparing this fresh berry cream cake for a birthday, holiday, or summer gathering, these storage methods will help maintain the best flavor and texture.
Pre-Baking the Cake Layers
The vanilla sponge layers can be baked several days before assembly.
Once the cakes have cooled completely:
Wrap each layer tightly in plastic wrap.
Place the wrapped layers in an airtight container or large storage bag.
Store in the refrigerator for up to 3 days.
Keeping the layers wrapped helps preserve moisture and prevents them from absorbing odors from other foods.
Freezing Unassembled Cake Layers
For longer storage, the cake layers freeze very well.
After wrapping each layer in plastic wrap, add a layer of aluminum foil for extra protection.
Store in the freezer for up to 3 months.
When ready to use:
Transfer the layers to the refrigerator overnight.
Allow them to come closer to room temperature before assembling.
This method helps maintain the soft texture of the sponge while protecting it from freezer burn.
Can the Stabilized Cream Be Made Ahead?
Yes. The stabilized mascarpone cream can be prepared up to 24 hours in advance.
Store it in an airtight container in the refrigerator until needed.
Before using, gently whisk by hand if the cream needs a slight refresh.
Because the mascarpone helps support the whipped cream, the texture remains much more stable than traditional whipped cream frosting.
Storing a Fully Assembled Cake
After assembly, store the cake covered in the refrigerator.
For the freshest flavor and appearance, enjoy the cake within 2 to 3 days.
The berries will gradually release moisture over time, so the texture is best during the first 48 hours.
The Clean-Cutting Trick
Fresh berries and whipped cream can sometimes shift while slicing.
For neat bakery style slices, place the fully assembled cake in the freezer for 10 to 15 minutes before serving.
This short chilling period firms the cream slightly and helps the layers stay in place when cut.
What you’ll notice:
Cleaner edges, more defined layers, and less pressure on the berries during slicing.
Storage Quick Reference
Component Refrigerator Freezer
Unfrosted cake layers Up to 3 days Up to 3 months
Stabilized mascarpone cream Up to 24 hours Not recommended
Macerated berries Up to 24 hours Not recommended
Fully assembled cake 2 to 3 days Not recommended
Best Serving Tip
Remove the cake from the refrigerator about 20 minutes before serving.
This allows the sponge and cream to soften slightly, creating the best texture and flavor in every bite.
FAQs
Can I use a 9 inch cake pan instead of an 8 inch pan?
Yes. A 9 inch cake pan works well for this berries and cream cake recipe, but the layers will be thinner because the batter spreads across a larger surface area.
Start checking the cakes around the 20 minute mark, as thinner layers usually bake faster. The final baking time may be several minutes shorter than with 8 inch pans.
Can I make this berries and cream cake ahead of time?
Absolutely. You can bake the cake layers up to 3 days in advance and keep them wrapped in the refrigerator.
The stabilized mascarpone cream can be prepared up to 24 hours before assembly. For the freshest appearance, assemble the cake the day you plan to serve it.
Can I freeze a berry cake with whipped cream?
Freezing a fully assembled berries and cream cake is not recommended because fresh berries and whipped cream can change texture after thawing.
For best results, freeze only the unfrosted cake layers. Wrap them tightly and store them in the freezer for up to 3 months.
How do I make this cake gluten free?
Replace the all purpose flour with a high quality 1 to 1 gluten free baking flour blend.
Choose a blend that already contains xanthan gum for the best structure. Follow the same ingredient quantities listed in the recipe.
Can I make this as a strawberry and cream cake recipe?
Yes. Simply replace the mixed berry filling with fresh strawberries.
This variation creates a classic strawberry and cream cake with the same soft vanilla sponge and stabilized whipped cream.
Can I make a raspberry and cream cake using this recipe?
Yes. Fresh raspberries work beautifully in this cake.
For even more raspberry flavor, use the raspberry reduction soak described earlier in the article. This creates a bright fruit flavor that pairs perfectly with the mascarpone cream.
For an even more indulgent berry dessert, try this white chocolate raspberry cake featuring rich white chocolate frosting and fresh raspberry flavor.
Can I use frozen berries instead of fresh berries?
Frozen berries can work in a pinch, but fresh berries provide the best texture and appearance.
If using frozen berries, thaw them completely and drain away excess liquid before adding them to the cake. Too much moisture can affect the cream and cake layers.
Why did my whipped cream frosting become runny?
Several factors can cause whipped cream to lose its structure:
The cream was under whipped.
The ingredients were too warm.
The berries released excess liquid.
The cream was not stabilized with mascarpone or cream cheese.
Using cold ingredients and whipping to stiff peaks helps create a stable frosting.
What is the best way to store leftover slices?
Store leftover slices in an airtight container in the refrigerator for up to 3 days.
For the best texture, allow each slice to sit at room temperature for about 15 to 20 minutes before serving.
How long can a berries and cream cake sit at room temperature?
Because this cake contains dairy based frosting and fresh fruit, it should not remain at room temperature for more than 2 hours.
If serving outdoors during warm weather, return the cake to the refrigerator whenever possible.
What is the difference between berries and cream cake and strawberry shortcake?
Both desserts feature fruit and cream, but they are quite different.
Berries and cream cake uses soft vanilla sponge layers filled with whipped cream and fresh berries. Strawberry shortcake traditionally uses biscuits or shortcake rather than sponge cake.
For birthdays and larger celebrations, many bakers prefer berries and cream cake because it slices neatly and serves more guests.
Berries and Cream Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This berries and cream cake recipe combines soft vanilla sponge layers, stabilized whipped cream, and fresh mixed berries for a light, elegant dessert perfect for birthdays, summer gatherings, and special occasions.
Ingredients
- 2 1/2 cups all purpose flour
- 1/4 cup cornstarch
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup neutral oil
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla bean paste
- 1 cup whole milk, room temperature
- 8 oz cold mascarpone cheese
- 2 cups heavy whipping cream
- 3/4 cup powdered sugar
- 2 tsp vanilla bean paste
- 2 cups fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 1 cup fresh raspberries
- 1 tbsp granulated sugar
Instructions
- Preheat oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- Whisk together flour, cornstarch, baking powder, and salt.
- Beat butter, oil, and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla bean paste.
- Alternate adding dry ingredients and milk, mixing until just combined.
- Divide batter evenly between pans.
- Bake for 28–30 minutes or until a toothpick comes out clean.
- Cool cakes completely on a wire rack.
- Combine berries with sugar and let sit for 15–20 minutes.
- Whip mascarpone, heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Place first cake layer on a serving plate.
- Spread whipped cream over the layer and add berries.
- Repeat with remaining cake layers.
- Apply a thin layer of cream around the outside for a naked cake finish.
- Top with extra berries and chill for at least 30 minutes before serving.
Notes
Use room temperature cake ingredients for the best texture. Chill the assembled cake before slicing for cleaner layers. Fresh berries provide the best flavor and appearance.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 36g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 115mg
