Berries & Cream Sheet Cake is a fresh, summery version of my Best White Sheet Cake.It has the same light, fluffy vanilla-almond cake base, but I topped it with my Stabilized Whipped Cream and a generous layer of fresh berries.It is the kind of dessert that looks impressive (so pretty!) but is actually so easy to put together! I was inspired by the beautiful NYT Berries and Cream Sheet Cake and loved the idea of piling a soft, fluffy cake high with fresh berries.

A mix of raspberries, blueberries, blackberries, and sliced strawberries gives this dessert so much color and flavor.The stabilized whipped cream helps everything hold up beautifully, even with all those juicy berries on top.It is also a fun patriotic dessert! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Cake Flour: Cake flour gives this sheet cake its soft, tender crumb.

If needed, you can make a substitute with all-purpose flour and cornstarch, but cake flour will give the best texture.Butter: Use unsalted butter so you can control the amount of salt in the cake.Make sure it is at room temperature so it creams smoothly with the sugar.

Egg Whites: Egg whites help keep this cake light and fluffy while giving it that classic white cake color.For the best results, use room temperature egg whites.Almond Extract: Almond extract adds that signature bakery-

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