Description
This Berries & Cream Sheet Cake features a moist, fluffy vanilla cake topped with whipped cream and fresh berries. Perfect for a dessert or festive occasion.
Ingredients
Scale
- 2 ¾ cups (357 g) cake flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 2 ½ cups (500 g) granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 5 large egg whites, room temperature
- 1 cup (245 g) whole milk, room temperature
- 3 ounces (85 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- 3 cups (714 g) heavy cream, cold
- ¾ teaspoon vanilla extract
- 1 pinch kosher salt
- 4 cups fresh berries, washed and patted dry (raspberries, blueberries, blackberries, and/or sliced strawberries)
- Fresh mint leaves, for garnish (optional)
Instructions
- Preheat the oven to 325°F. Prepare a 9×13-inch baking dish with nonstick spray or parchment paper for easy removal.
- In a medium bowl, whisk together cake flour, baking powder, and salt; set aside.
- In a stand mixer, cream together butter, 2 ½ cups sugar, vanilla, and almond extract until light and fluffy, about 5 minutes.
- With the mixer on low, add egg whites one at a time, mixing well after each addition.
- Gradually add dry ingredients and milk in three additions, starting and ending with flour; mix just until combined.
- Spread the batter evenly in the prepared pan and gently tap to release air bubbles.
- Bake for 50-55 minutes, checking for doneness with a toothpick around 45 minutes.
- Allow the cake to cool completely in the pan before adding whipped cream.
Notes
For easier slicing, line the baking pan with parchment paper.
Ensure all ingredients are at room temperature for the best texture.
Use a mix of berries for a colorful presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 20g
- Sodium: 290mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg