Berries & Cream Sheet Cake is a fresh, summery version of my Best White Sheet Cake. It has the same light, fluffy vanilla-almond cake base, but I topped it with my Stabilized Whipped Cream and a generous layer of fresh berries. It is the kind of dessert that looks impressive (so pretty!) but is actually so easy to put together!
I was inspired by the beautiful NYT Berries and Cream Sheet Cake and loved the idea of piling a soft, fluffy cake high with fresh berries. A mix of raspberries, blueberries, blackberries, and sliced strawberries gives this dessert so much color and flavor. The stabilized whipped cream helps everything hold up beautifully, even with all those juicy berries on top. It is also a fun patriotic dessert!
Ingredients & Substitutions
- Cake Flour: Cake flour gives this sheet cake its soft, tender crumb. If needed, you can make a substitute with all-purpose flour and cornstarch, but cake flour will give the best texture.
- Butter: Use unsalted butter so you can control the amount of salt in the cake. Make sure it is at room temperature so it creams smoothly with the sugar.
- Egg Whites: Egg whites help keep this cake light and fluffy while giving it that classic white cake color. For the best results, use room temperature egg whites.
- Almond Extract: Almond extract adds that signature bakery-style flavor. If you prefer, you can leave it out and use a little extra vanilla instead.
- Stabilized Whipped Cream: The cream cheese helps the whipped cream hold its shape longer, making it a great topping for a cake covered with fresh berries. Be sure your heavy cream is cold before whipping.
- Fresh Berries: Use your favorite mix of berries. Strawberries, blueberries, raspberries, and blackberries all work beautifully. Choose berries that are firm, fresh, and dry before adding them to the cake.
Tips for the Best Berries & Cream Sheet Cake
- Use room temperature ingredients. Room temperature butter, egg whites, and milk help the batter come together smoothly and create a lighter, more even cake.
- Do not overmix the batter. Once the flour and milk are added, mix just until combined. Overmixing can make the cake less tender.
- Cool the cake completely. Make sure the cake is fully cooled before adding the stabilized whipped cream. A warm cake can soften the topping.
- Pat the berries dry. Fresh berries naturally contain moisture, so drying them before adding them helps keep the whipped cream looking beautiful.
- Use cold heavy cream. Cold cream whips up better and helps create a stable, fluffy topping.
FAQs
Can I make Berries & Cream Sheet Cake ahead of time?
Yes! You can bake the cake a day ahead and keep it covered at room temperature until ready to assemble. For the best texture, add the stabilized whipped cream and berries the day you plan to serve it.
Can I use frozen berries?
Fresh berries work best for this cake because they hold their shape and look beautiful on top. Frozen berries release more moisture as they thaw, which can make the whipped cream and cake soggy.
Why do you use stabilized whipped cream?
Stabilized whipped cream helps the topping hold its shape longer than traditional whipped cream. The cream cheese gives it structure, making it a great choice for a sheet cake topped with fresh berries.
Can I use a different size pan?
This recipe is written for a 9×13-inch baking dish. A different pan size will change the baking time and the thickness of the cake, so keep an eye on it as it bakes.
Can I make this without almond extract?
Yes. Almond extract gives the cake a classic bakery-style flavor, but you can leave it out and use additional vanilla extract if you prefer.
How to Serve Berries & Cream Sheet Cake
This cake is beautiful served as-is, but it is also easy to customize for different occasions.
- For a Fourth of July dessert: Arrange the berries in a flag design using blueberries, raspberries, and strawberries for a fun patriotic dessert.
- For summer gatherings: Cut the cake into squares and serve chilled for an easy dessert that feeds a crowd.
- For celebrations: Add fresh mint leaves, extra berries, or a dusting of confectioners’ sugar for a simple finishing touch.
How to Store Berries & Cream Sheet Cake
For the best results, store the cake covered in the refrigerator once it has been topped with the stabilized whipped cream and berries. It is best enjoyed within 1 to 2 days, as the berries will continue to release moisture over time.
If making ahead, you can bake the cake and store it covered at room temperature for up to 2 days. Add the whipped cream and fresh berries shortly before serving.
I do not recommend freezing the fully assembled cake because the fresh berries and whipped cream can change texture after thawing.
Berries & Cream Sheet Cake
Ingredients
Cake
- 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
Stabilized Whipped Cream
- 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
Topping
- 4 cups fresh berries, washed and patted dry (raspberries, blueberries, blackberries, and/or sliced strawberries)
- Fresh mint leaves, for garnish (optional)
Instructions
Cake
- Preheat oven to 325°F. Spray a 9×13-inch baking dish with nonstick cooking spray, or line with parchment paper for easier removal and cleaner slices.
- In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, vanilla extract, and almond extract until light and fluffy, about 5 minutes, scraping down the sides as needed.
- With the mixer on low speed, add the egg whites one at a time, mixing well after each addition.
- Add the dry ingredients in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
- Spread the batter evenly into the prepared pan. Gently tap the pan on the counter to release any air bubbles.
- Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Start checking around 45 minutes.
- Let the cake cool completely in the pan before adding the whipped cream.
Stabilized Whipped Cream
- Chill the bowl and whisk attachment of a stand mixer in the freezer for about 15 minutes.
- Add the cream cheese and sugar to the chilled bowl. Beat on medium-high speed until smooth and no lumps remain.
- Add the cold heavy cream and mix on medium speed until soft peaks form. Scrape the bottom of the bowl to make sure the cream cheese mixture is fully incorporated.
- Continue mixing until stiff peaks form. Add the vanilla and salt, mixing just until combined. Be careful not to overmix.
Assemble
- Spread the stabilized whipped cream evenly over the cooled cake.
- Arrange the fresh berries on top. You can create a pattern, stripes, a flag design, or simply scatter them over the cake.
- Garnish with fresh mint, if using. Serve immediately or refrigerate until ready to serve.
Did you make this recipe?
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