Berry Sheet Cake
This sheet cake is glorious with any berry! Nestled in smooth, slightly tangy creamy topping, fresh berries bring an unmistakeable hint of happiness to this delicate white cake.
Berry Sheet Cake
Step 1: the cake
Preheat oven to 350 F.
Prepare vanilla cake batter, recommended to use:
Best Sour Cream Cake recipe
Or, if you’re in a rush, a white cake mix
Pour the batter into a greased 15”x10” sheetpan. Bake at 350F for 18-23 minutes. Set aside to cool.
Step 2: topping
To the bowl of a stand mixer, add:
2 (8 oz) packages cream cheese, softened
2 Tbsp lemon juice
1 tsp vanilla
Mix together on low for 1 min, scrape sides, add:
1 1/2 cups powdered sugar
Continue to mix on low speed until smooth. Pour in:
2 cups heavy whipping cream
Mix on low speed until incorporated, then increase speed to medium-high and whip until thickened. Spread evenly over cooled cake.
Score the topping into ~2” squares, place:
2-3 fresh berries
Within each of the ~2” spaces so that when the cake is cut the berries will remain intact.
Slice & serve.
Brenda tips:
Serving size: 24 - 35 slices
For a fluffier, creamier topping, double the heavy whipping cream
If needed, substitute 1 (8 oz) package cool whip for the heavy whipping cream
