This berries-and-cream sheet cake is ideal for summer: a moist vanilla cake finished with a light whipped cream-cheese topping and plenty of fresh berries. It’s not overly sweet and lets ripe fruit shine.
Inspired by a classic Chantilly cake, this vanilla sheet cake offers the same bright flavors with much less fuss. Instead of multiple layers, a single 9×13 pan of tender vanilla cake is topped with a stabilized whipped cream-cheese frosting and piled with fresh berries.
The cake is tender and slightly fine-grained thanks to a combination of milk and sour cream for moisture. The recipe uses butter for flavor and a small amount of oil to keep the crumb soft and moist for longer.
After the cake cools, it’s spread with a whipped cream cheese topping. The cream cheese gives the frosting body and a subtle tang while keeping the texture light. Mascarpone can be substituted for cream cheese if you prefer a milder, creamier finish.
I like to finish the cake with a mix of blueberries, sliced strawberries, blackberries, and raspberries. Arrange the berries loosely for a casual look, or create a pattern for holidays like July 4th or Canada Day.
Baking Tips
- Use room-temperature ingredients. Bring the butter, eggs, milk, and sour cream to room temperature first. This helps create an even batter and a tender crumb without overmixing.
- Measure flour properly. Whisk the flour, then spoon it into a dry measuring cup and level it off. Avoid scooping directly from the bag. For best accuracy, weigh ingredients on a kitchen scale.
- Avoid overmixing. Overmixing will produce a tougher crumb. Stir the dry ingredients in only until they are incorporated and you no longer see lumps.
- Keep cream cold. The whipping cream should be cold for the topping; chilled cream whips up firmer and holds its shape better.
- Dry the berries well. After washing, let berries dry completely—especially raspberries. Excess water can cause the whipped topping to break down or weep.
Make Ahead Tips
For best texture, serve this cake the same day it’s assembled. You can bake the cake a day ahead: cool it completely, cover, and store at room temperature overnight. Prepare the cream topping the day you serve and spread it on the cake shortly before guests arrive, then add berries just before serving.
If you need to assemble earlier, place the frosted cake in the refrigerator. Remove it 30–60 minutes before serving so the cake comes closer to room temperature, and add the berries right before serving. Avoid leaving the cake in direct sunlight or a warm kitchen, as the whipped topping will soften.
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
Fiona Dowling
30 mins
35 mins
1 hr
15 slices
Equipment
- 9×13 inch (23 x 33 cm) baking pan*
Ingredients
Vanilla Cake
- 2½ cups all-purpose flour (312 grams)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 large eggs
- 1½ cups granulated sugar (300 grams)
- ¾ cup unsalted butter (168 grams), 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 grams), full fat, brick style
- ½ cup granulated sugar (100 grams)
- 2 teaspoons vanilla extract
- 1¼ cup whipping cream (300 grams), cold (33–35% fat)
- 4 cups assorted berries, washed and dried
Instructions
Vanilla Sheet Cake
- Preheat the oven to 350°F (180°C). Grease a 9×13 inch (23×33 cm) metal pan and dust lightly with flour. Set aside.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk and set aside.
- In a large bowl, beat the eggs and sugar until frothy and lightened in color, about 2 minutes.
- Make sure the melted butter has cooled, then whisk the butter, oil, vanilla, and almond extract into the egg mixture.
- Whisk the milk into the egg mixture. Gently fold the dry ingredients into the wet mixture 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, or until the top is set and the cake begins to pull away from the pan sides. A toothpick should come out clean or with a few moist crumbs.
- Cool the cake 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.
- Gradually add the cold whipping cream and vanilla, beating until medium peaks form and the mixture is fluffy and spreadable.
- Spread the topping over the cooled cake, arrange the assorted berries on top, and serve immediately.
Notes
- Storage: Best served fresh. Store leftovers covered in the refrigerator for up to 3 days.
- Make Ahead: Bake the cake a day ahead and keep at room temperature. Prepare and spread the cream topping the day you serve, and add berries just before serving. If the assembled cake must sit longer than four hours, refrigerate it and bring to room temperature 30–60 minutes before serving.
- Nutrition: Nutrition facts are an estimate based on 15 slices with topping and berries.
Nutrition
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