why make this recipe
Easy Berry Sheet Cake With Creamy Topping is a perfect dessert for any occasion. It’s simple to prepare, and the light, fluffy texture combined with fresh berries makes it a crowd-pleaser. Whether you’re hosting a party, celebrating a birthday, or just want a sweet treat, this cake will satisfy your cravings and leave everyone wanting more.
how to make Easy Berry Sheet Cake With Creamy Topping
Ingredients
- 2 cups All-purpose flour (Provides structure and stability.)
- 1 cup Granulated sugar (Sweetens the cake and helps with color.)
- 2 teaspoons Baking powder (Acts as a leavening agent.)
- ½ teaspoon Salt (Balances sweetness.)
- ½ cup Unsalted butter (Adds richness and moisture.)
- 2 large Eggs (Serves as a binder.)
- 1 cup Milk (Adds moisture.)
- 1 tablespoon Vanilla bean paste (Infuses rich aroma and flavor.)
- 2 cups Fresh berries (Mixed berries like strawberries, blueberries, and raspberries.)
- 1 cup Heavy cream (For the creamy topping.)
- ½ cup Powdered sugar (Sweetens and stabilizes the whipped cream.)
- 1 teaspoon Lemon zest (Adds a refreshing citrus note.)
Directions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13 inch baking sheet by greasing it with butter or lining it with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla bean paste.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk.
- Gently fold in the fresh berries.
- Pour the batter into the prepared baking sheet and smooth the surface.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- For the topping, whip the heavy cream until it thickens, then gradually add powdered sugar and lemon zest until stiff peaks form.
- Spread the whipped cream topping over the cooled cake and garnish with additional berries.
- Slice and serve immediately or refrigerate until serving.
how to serve Easy Berry Sheet Cake With Creamy Topping
Serve this cake chilled or at room temperature. It’s best enjoyed fresh, topped with a dollop of whipped cream and extra berries. This cake pairs well with a scoop of vanilla ice cream or a cup of coffee for a delightful treat.
how to store Easy Berry Sheet Cake With Creamy Topping
Store any leftovers in an airtight container in the refrigerator. The cake can last for up to three days. For the best taste and texture, enjoy it within the first couple of days. If you’ve topped the cake with whipped cream, it’s best eaten within a day.
tips to make Easy Berry Sheet Cake With Creamy Topping
- Make sure your butter is softened to room temperature for easier mixing.
- Use a variety of berries to enhance the flavor and visual appeal.
- Don’t overmix the batter after adding the berries to keep them intact.
- Check for doneness by inserting a toothpick into the center of the cake; it should come out clean.
variation
You can customize this recipe by using different fruits like peaches, cherries, or apples. Additionally, for a chocolate version, you can add cocoa powder to the batter.
FAQs
1. Can I use frozen berries instead of fresh berries?
Yes, you can use frozen berries. Just make sure to thaw and drain any excess liquid before folding them into the batter to prevent extra moisture in the cake.
2. Can I make the cake ahead of time?
Yes, you can bake the cake a day in advance. Just keep it covered in the refrigerator. Add the whipped cream topping right before serving for best results.
3. Is it possible to make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend. Just be sure it includes xanthan gum for structure.
Easy Berry Sheet Cake With Creamy Topping
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A perfect dessert for any occasion, this simple and fluffy cake is topped with whipped cream and fresh berries.
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- ½ teaspoon Salt
- ½ cup Unsalted butter
- 2 large Eggs
- 1 cup Milk
- 1 tablespoon Vanilla bean paste
- 2 cups Fresh berries (mixed)
- 1 cup Heavy cream
- ½ cup Powdered sugar
- 1 teaspoon Lemon zest
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13 inch baking sheet by greasing it with butter or lining it with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla bean paste.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk.
- Gently fold in the fresh berries.
- Pour the batter into the prepared baking sheet and smooth the surface.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- For the topping, whip the heavy cream until it thickens, then gradually add powdered sugar and lemon zest until stiff peaks form.
- Spread the whipped cream topping over the cooled cake and garnish with additional berries.
- Slice and serve immediately or refrigerate until serving.
Notes
Make sure your butter is softened to room temperature for easier mixing. Use a variety of berries to enhance flavor and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American