Description
Berries & Cream Sheet Cake is a delightful dessert featuring a soft cake, fresh berries, and creamy whipped topping. Perfect for gatherings or a sweet treat at home!
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 cooking spray or parchment paper.
- In a medium bowl, combine cake flour, baking powder, and salt. Set aside.
- In a stand mixer, beat together butter, granulated sugar, vanilla extract, and almond extract for about 5 minutes until light and fluffy, scraping sides as needed.
- Add egg whites one at a time on low speed, mixing well after each addition.
- Gradually mix in the dry ingredients in three parts, alternating with whole milk, starting and finishing with flour. Mix until just combined.
- Pour the batter into the prepared pan and gently tap to release air bubbles.
- Bake for 50 to 55 minutes, checking at 45 minutes, until a toothpick comes out with moist crumbs.
- Allow the cake to cool completely in the pan before adding the whipped cream.
Notes
For best results, ensure ingredients are at room temperature before starting.
Feel free to mix different types of berries based on your preference or seasonal availability.
The whipped cream can be flavored with additional vanilla or almond extract for an extra touch.
Nutrition
- Serving Size: 1 slice
- Calories: 432
- Sugar: 24g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg