This berries-and-cream sheet cake is an ideal summer dessert: a moist vanilla cake topped with a light whipped cream–cream cheese frosting and plenty of fresh berries. It’s not overly sweet and highlights the bright flavor of summer fruit.
This vanilla sheet cake with a whipped cream–cream cheese topping and fresh berries is an easier take on a classic Chantilly cake. Traditional Chantilly cakes have multiple layers of cake separated by whipped cream and berries; this sheet version keeps the same flavor profile while simplifying preparation.
The cake batter yields a tender, moist crumb by combining milk and sour cream. Using both butter and a small amount of oil gives the cake great flavor from the butter while the oil helps retain moisture so the cake stays soft longer.
After baking and cooling, the cake is spread with a whipped cream topping that’s stabilized with cream cheese. The cream cheese adds structure and a subtle tang, producing a frosting that tastes like lightly sweetened whipped cream but holds up better. Mascarpone can be substituted for cream cheese if you prefer a richer, less tangy topping.
I like to finish the cake with a generous mix of blueberries, sliced strawberries, blackberries and raspberries. You can also arrange the berries in a pattern for celebrations like July 4th or Canada Day.
Baking Tips
- Use room temperature ingredients. Bring the butter, eggs, milk and sour cream to room temperature before you begin. This helps the batter come together evenly and prevents overmixing.
- Measure flour accurately. Whisk the flour to aerate it, then spoon it into measuring cups and level off, or use a kitchen scale for best results. Scooping directly from the bag packs the flour and can yield too much.
- Do not overmix. Stir the batter until the dry ingredients are incorporated and you no longer see streaks of flour. Overmixing creates a tougher crumb.
- Use cold whipping cream. Keep the cream cold for the topping; chilled cream whips to a firmer, more stable texture.
- Dry the berries thoroughly. After washing, pat berries dry—especially raspberries—so they don’t release water onto the whipped topping and cause it to break down.
Make Ahead Tips
Cake is best fresh. You can bake the cake a day ahead: cool it completely, cover the pan and store at room temperature overnight. Prepare the cream topping the day you plan to serve and spread it on the cake shortly before serving. If your kitchen is warm, store the frosted cake in the fridge and bring it to room temperature for 30–60 minutes before serving, then add the berries just before serving.
If you need to prepare the topping more than 4 hours in advance, assemble the cake and refrigerate it. Remove it from the fridge about 30–60 minutes before serving so it isn’t too cold when plated, and place the berries on top right 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
Equipment
- 9×13 inch (23 x 33 cm) baking pan*
Ingredients
Vanilla Cake
- 2½ cup all-purpose flour (312 grams)
- 2 teaspoon 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) or canola oil
- 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% 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 (23×33 cm) metal pan and lightly dust with flour.
- In a medium bowl, sift or whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, beat the eggs and sugar until frothy and lightened in color, about 2 minutes.
- Ensure the melted butter has cooled, then whisk the cooled butter, oil, vanilla and almond extract into the egg mixture.
- Stir the milk into the egg mixture. Using a rubber spatula, gently fold the dry ingredients in until just combined. 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 preheated oven for 35–40 minutes, until the top is set and the cake begins to pull away from the sides. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Cool the cake completely in the pan.
Cream Topping
- In a large bowl with the whisk attachment, beat the cream cheese and sugar until smooth, scraping the bowl as needed.
- With the mixer running, slowly pour in the cold whipping cream and continue to beat until medium peaks form.
- Spread the topping over the cooled cake and decorate with assorted berries. Serve immediately.
Notes
- Storage: The cake is best served soon after assembling. Store leftovers covered in the refrigerator for up to 3 days.
- Make Ahead: Bake the cake up to one day ahead. Cool completely, then cover and leave at room temperature overnight. Prepare the cream topping on the day you serve and top the cake up to 4 hours before serving at room temperature. If you must assemble earlier, refrigerate the frosted cake and bring it to room temperature 30–60 minutes before serving; add berries right before serving. Avoid leaving the cake in direct sun or heat to prevent the topping from melting.
- Nutrition: Nutritional values are estimates per slice assuming 15 even slices and all topping used.