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Summer Berry Sheet Cake Recipe

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3.9 from 13 reviews

  • Author: Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Summer Berry Sheet Cake combines the lightness of a white cake with the fresh, tangy flavors of blueberries and raspberries. Topped with a smooth cream cheese whipped cream frosting and swirled with strawberry or raspberry topping, it’s a delightful dessert perfect for warm-weather gatherings.

Ingredients

Cake

  • 1 box white cake mix
  • Ingredients listed on the box (egg whites, water, oil)
  • 1 cup (145 g) blueberries
  • 1 cup (125 g) raspberries
  • 2–3 teaspoons cornstarch

Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 1 ½ cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 cup powdered sugar

Topping and Garnish

  • 1/3–1/2 cup strawberry or raspberry topping
  • Fresh blueberries for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking and set it aside for later use.
  2. Prepare Cake Batter: Follow the package directions to prepare the white cake batter using the specified ingredients (egg whites, water, oil). Mix thoroughly until smooth.
  3. Prepare Berries: In two separate bowls, toss the blueberries and raspberries individually with 2 to 3 teaspoons of cornstarch. This helps prevent the berries from sinking and bleeding into the batter. If using frozen berries, do not thaw them before tossing.
  4. Fold Berries into Batter: Gently fold the blueberries into the cake batter first, followed by the raspberries, taking care to maintain the batter’s light texture.
  5. Bake the Cake: Spread the batter evenly into the prepared baking dish. Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top begins to brown excessively, loosely tent with aluminum foil. If using frozen berries, consider extending the bake time to around 50 minutes.
  6. Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before frosting. Cooling prevents the frosting from melting and sliding off.
  7. Make Cream Cheese Frosting: Beat the softened cream cheese with ½ cup of the powdered sugar until smooth and creamy.
  8. Whip Cream Mixture: In a separate bowl, beat the heavy whipping cream with the remaining ½ cup powdered sugar and 2 teaspoons vanilla extract until stiff peaks form, creating a light and fluffy texture.
  9. Combine Frosting Mixtures: Gently fold the whipped cream mixture into the cream cheese until fully combined and smooth.
  10. Frost the Cake: Spread the cream cheese whipped cream frosting evenly over the cooled cake.
  11. Add Topping Swirl: Drizzle strawberry or raspberry topping over the frosting. Using a skewer or knife, swirl the topping gently into the frosting to create a marbled effect.
  12. Chill and Garnish: Refrigerate the cake until ready to serve to allow the frosting to set. Just before serving, garnish the cake with fresh blueberries for an extra burst of freshness and visual appeal.

Notes

  • Using cornstarch with berries helps prevent them from sinking and spreading color throughout the batter.
  • Do not thaw frozen berries before baking to maintain their texture and color.
  • If the cake browns too quickly on top, tent it with foil to avoid burning.
  • Allow the cake to cool completely before frosting to keep the frosting stable and smooth.
  • Refrigerate the frosted cake until serving to keep the whipped cream frosting firm.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/summer-berry-sheet-cake-recipe/