Description
This Berries & Cream Sheet Cake brings a delightful mix of fresh berries and smooth cream, making it perfect for any gathering or sweet craving. Simple to prepare and wonderfully delicious, it features soft layers and a luscious cream topping.
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 and prepare a 9×13-inch baking dish with nonstick spray or parchment paper.
- In a bowl, mix cake flour, baking powder, and salt; set aside.
- In a stand mixer, beat together butter, sugar, and extracts until fluffy, about 5 minutes.
- With the mixer on low, gradually mix in egg whites, adding one at a time.
- Alternately add the dry ingredients and milk in three parts, starting and ending with the flour. Mix until just combined.
- Pour the batter into the prepared pan and tap gently to eliminate air bubbles.
- Bake for 50 to 55 minutes until a toothpick comes out clean, checking at 45 minutes.
- Allow the cake to cool completely in the pan before topping.
Notes
For best results, ensure that all dairy ingredients are at room temperature before starting.
Feel free to customize the berries based on availability or preference—strawberries, blueberries, and raspberries work wonderfully.
This cake pairs well with a light drizzle of chocolate or a sprinkle of powdered sugar for extra flair.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg