Description

This Summer Berry Sheet Cake features a moist and fluffy texture, bursting with fresh blueberries and raspberries. Perfect for gatherings, it combines a simple white cake with a rich cream cheese and whipped cream topping for an irresistible treat that everyone will love.

Ingredients

Scale

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
8 oz cream cheese, softened
1 ½ cups heavy whipping cream
2 teaspoons vanilla extract
1 cup powdered sugar
1/3–1/2 cup strawberry or raspberry topping
fresh blueberries

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Instructions

Preheat the oven to 350°F and grease a 9×13-inch baking dish.
Prepare the cake batter as directed on the package.
In two separate bowls, coat the blueberries and raspberries with cornstarch; do not thaw frozen berries.
Fold the blueberries into the batter followed by the raspberries, then spread the mixture into the prepared baking dish.
Bake for 35–45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Use aluminum foil to tent if browning too much. For frozen berries, bake for about 50 minutes.
Allow the cake to cool completely before frosting.

Notes

Using fresh berries yields the best flavor, but frozen can work in a pinch.
Ensure the cake is completely cooled before frosting for the best texture.

Nutrition

Serving Size: 1 slice
Calories: 260
Sugar: 12g
Sodium: 200mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg