Description

This Berries & Cream Sheet Cake combines rich flavors of butter, fresh berries, and cream to create a delightful dessert that’s easy to make. Perfect for gatherings or a sweet treat at home, it’s a simple and mouthwatering option that everyone will love!

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
Fresh mint leaves, for garnish (optional)

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Instructions

Preheat the oven to 325°F and prepare a 9×13-inch baking dish with nonstick spray or parchment paper.
In a medium bowl, whisk together the cake flour, baking powder, and salt; set aside.
In a stand mixer, beat the butter with sugar, vanilla extract, and almond extract until light and fluffy (about 5 minutes).
Add the egg whites slowly with the mixer on low, mixing well after each addition.
Gradually add the dry ingredients alternately with the milk, starting and ending with the flour mixture. Mix until just combined and avoid overmixing.
Pour the batter into the prepared pan and gently tap to remove air bubbles.
Bake for 50 to 55 minutes, checking at 45 minutes with a toothpick for doneness.
Allow the cake to cool completely in the pan before adding the whipped cream.

Notes

Ensure the ingredients are at room temperature for better mixing.
Feel free to use any combination of berries based on availability and preference.
For a richer flavor, add a touch of lemon zest to the whipped cream.

Nutrition

Serving Size: 1 slice
Calories: 405
Sugar: 20 g
Sodium: 120 mg
Fat: 30 g
Saturated Fat: 18 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 77 mg