Description
This Berries & Cream Sheet Cake features a moist and fluffy cake topped with whipped cream and fresh berries. It’s simple to make and 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 your oven to 325°F. Prepare a 9×13-inch baking dish with nonstick spray or parchment paper.
- In a medium bowl, combine cake flour, baking powder, and kosher salt. Whisk well and set aside.
- In a stand mixer with the paddle attachment, cream together butter, sugar, vanilla, and almond extract until light and fluffy, about 5 minutes.
- On low speed, add egg whites one at a time, mixing well after each addition.
- Gradually incorporate 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 gently tap it to release air bubbles.
- Bake for 50 to 55 minutes, or until a toothpick comes out with a few moist crumbs. Begin checking at 45 minutes.
- Allow the cake to cool completely in the pan before topping with whipped cream.
Notes
For best results, ensure all dairy ingredients are at room temperature before mixing.
Feel free to mix your favorite berries for a colorful presentation.
The cake can be made a day ahead; simply store it covered in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 22g
- Sodium: 200mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg