Name: Berries & Cream Sheet Cake
Prep time: 3 h
Cook time: 55 min
Total time: 3 h 55 min
Cuisine: American
Ingredients: 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)

Description

This Berries & Cream Sheet Cake combines irresistible flavors of fresh berries and creamy frosting in an easy-to-make dessert. Perfect for gatherings!

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. Grease a 9×13-inch baking dish with nonstick spray or line it with parchment paper.
In a medium bowl, combine cake flour, baking powder, and salt. Whisk well and set aside.
In a stand mixer, beat together the room temperature butter, granulated sugar, vanilla, and almond extracts until fluffy, about 5 minutes.
Add the egg whites to the mixing bowl one at a time, mixing well after each.
Gradually add the dry ingredients in three batches, alternating with the milk, starting and ending with the flour. Mix until just combined, avoiding overmixing.
Spread the batter evenly in the prepared baking dish and gently tap to release air bubbles.
Bake for 50 to 55 minutes until a toothpick comes out with moist crumbs. Start checking at 45 minutes.
Let the cake cool completely in the pan before adding whipped cream.

Notes

For an even richer flavor, try adding a little lemon zest to the batter.
If you prefer, you can use a mix of different berries for a colorful topping.
Make sure the heavy cream is very cold for better whipping results.

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 21 g
Sodium: 120 mg
Fat: 26 g
Saturated Fat: 16 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 80 mg