Berries and Cream Sheet Cake Recipe — Light Berry Dessert for Gatherings

This berries-and-cream sheet cake is an ideal summer dessert: a moist vanilla sheet cake finished with a fluffy whipped cream–cream cheese topping and a generous scattering of fresh berries. It’s lightly sweet, simple to assemble, and a beautiful way to showcase peak-season fruit.

This vanilla sheet cake with a whipped cream–cream cheese topping draws inspiration from a classic Chantilly cake but is much easier to make. Traditional Chantilly cakes are layered with whipped cream and berries between delicate cake layers; this version keeps things simple by using a single 9×13-inch pan.

The cake batter yields a tender crumb that stays soft thanks to both milk and sour cream. The recipe combines butter for flavor with a touch of oil to help maintain moistness over time. After baking and cooling, the cake is spread with a stabilized whipped cream topping made by folding cold whipped cream into sweetened cream cheese. The cream cheese thickens and stabilizes the topping while adding a subtle tang. Mascarpone can be substituted if you prefer a slightly richer flavor.

Top the cake with a mix of blueberries, sliced strawberries, blackberries, and raspberries for a generous fruit finish. You can arrange the berries in a pattern for celebrations like July 4th or Canada Day, or simply scatter them for a rustic look.

Baking Tips

• Use room-temperature ingredients. Butter, eggs, milk, and sour cream should be at room temperature to ensure an even batter and tender crumb without overmixing.
• Measure flour carefully. Whisk the flour, then spoon it into a dry measuring cup and level off, or use a kitchen scale for accuracy. Scooping from the bag packs the flour and can yield too much.
• Don’t overmix. Stir until the dry ingredients are incorporated and you no longer see lumps. Overmixing develops gluten and yields a tougher cake.
• Use cold whipping cream. For best volume and stability in the topping, use cream straight from the refrigerator.
• Dry the berries well. After washing, pat berries dry—especially raspberries. Excess moisture can cause the whipped topping to weep or separate.

Make Ahead Tips

Cake is best the day it’s served, but you can make the cake layer a day ahead: cool it completely, cover, and store at room temperature overnight. Prepare the whipped cream–cream cheese topping the day you plan to serve, spread it on the cake, and keep the assembled cake at room temperature for up to 4 hours if the kitchen is cool. Add berries just before serving.

If you need to prepare the topping more than 4 hours ahead, refrigerate the frosted cake. Remove it from the fridge 30–60 minutes before serving so it comes closer to room temperature, then add the berries immediately before serving.

More Summer Berry Favorites

• Strawberries and Cream Cake
• Blueberry Cheesecake Icebox Cake
• Blueberry Cake — simple and delicious served with ice cream or whipped cream

Berries and Cream Sheet Cake

By: Fiona Dowling

This berries-and-cream sheet cake starts with a moist, tender vanilla cake baked in a 9×13-inch pan. It’s topped with a light, slightly tangy whipped cream–cream cheese frosting and finished with plenty of fresh berries.

Prep: 30 mins

Cook: 35 mins

Cooling: 1 hr

Servings: 15 slices

Equipment

• 9×13 inch (23 x 33 cm) baking pan

Ingredients

Vanilla Cake

• 2½ cups all-purpose flour (312 g)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3 large eggs
• 1½ cups granulated sugar (300 g)
• ¾ cup unsalted butter (168 g), melted and cooled
• ¼ cup vegetable oil (80 ml)
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract
• 1 cup whole milk (240 ml), room temperature
• ⅓ cup sour cream (80 ml)

Cream Topping

• 8 ounces cream cheese (226 g), full fat, brick-style
• ½ cup granulated sugar (100 g)
• 2 teaspoons vanilla extract
• 1¼ cups whipping cream (300 g), cold (33–35% MF)
• 4 cups assorted berries, washed and dried

Instructions

Vanilla Sheet Cake

• Preheat the oven to 350°F (180°C). Grease a 9×13-inch metal pan and lightly dust with flour; set aside.
• In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk briefly and set aside.
• In a large bowl, beat the eggs and sugar until frothy and light in color, about 2 minutes.
• Ensure the melted butter has cooled, then whisk it and the oil, vanilla, and almond extract into the egg mixture.
• Whisk the milk into the egg mixture. Gently fold the dry ingredients in with a rubber spatula. Finally whisk in the sour cream; a few small lumps are fine.
• Pour the batter into the prepared pan and smooth the top.
• Bake in the center of the oven for 35–40 minutes, until the top is set, slightly springy, and a toothpick comes out clean or with a few moist crumbs. Let the cake cool completely in the pan.

Cream Topping

• Using the whisk attachment of a stand mixer (or a hand mixer), beat the cream cheese and sugar until smooth, scraping the bowl as needed.
• With the mixer running on low, slowly pour in the cold whipping cream. Continue beating until medium peaks form.
• Spread the topping over the cooled cake and arrange the assorted berries on top. Serve immediately.

Notes

1. Storage: Leftovers keep covered in the refrigerator for up to 3 days. The topping is best when fresh.
2. Make-ahead: Bake the cake layer a day ahead, cool, cover, and keep at room temperature. Prepare the topping the day you serve and add berries just before serving. If you refrigerate the assembled cake, remove it 30–60 minutes before serving to take the chill off.
3. Nutrition: Values are estimates per slice (15 slices) with topping and berries.

Nutrition

Calories: 472 kcal,
Carbohydrates: 50 g,
Protein: 6 g,
Fat: 28 g,
Saturated Fat: 15 g,
Sugar: 32 g