This easy Summer Berry Sheet Cake is loaded with juicy raspberries and blueberries, topped with light cream cheese frosting and a simple berry swirl. Made with cake mix and a few simple ingredients, it’s the perfect easy dessert for summer parties, BBQs, potlucks, and patriotic holidays like the 4th of July and Memorial Day.
If you love easy berry desserts, this cake is always a crowd favorite because it looks beautiful, tastes fresh and creamy, and comes together with minimal effort. The combination of sweet berries and fluffy frosting makes every bite perfect for warm summer days.
Why You’ll Love This Summer Berry Sheet Cake
- Easy cake mix recipe
- Loaded with raspberries and blueberries
- Light and creamy frosting
- Perfect make-ahead summer dessert
- Great for parties, BBQs, and potlucks
What Is Summer Berry Sheet Cake?
Summer Berry Sheet Cake is an easy sheet cake made with white cake mix, juicy raspberries and blueberries, and a light cream cheese frosting. It’s baked in a 9×13 pan and decorated with a simple berry swirl, making it perfect for summer parties and potlucks.
Ingredients
This easy Summer Berry Sheet Cake is made with simple ingredients like white cake mix, juicy berries, and light cream cheese frosting. You can use either fresh or frozen blueberries and raspberries for this recipe. If using frozen berries, do not thaw them first.
- White cake mix – makes this cake soft, fluffy, and easy to prepare.
- Blueberries and raspberries – add juicy bursts of flavor and beautiful summer color.
- Cornstarch – helps prevent the berries from sinking and keeps the cake from getting too wet.
- Cream cheese – gives the frosting a rich and creamy texture.
- Heavy whipping cream – makes the frosting light and fluffy.
- Powdered sugar – sweetens the frosting without making it too heavy.
- Vanilla extract – adds extra flavor to the frosting.
- Strawberry or raspberry topping – creates the pretty berry swirl on top of the cake.
- Fresh berries – perfect for garnish and patriotic red, white, and blue presentation.
If you love easy cake mix desserts, you should also try my Summer Berry Poke Cake and Patriotic Poke Cake — easy red, white, and blue desserts made with cake mix that are perfect for summer parties and the 4th of July.
How To Make Summer Berry Sheet Cake
This easy Summer Berry Sheet Cake comes together quickly with cake mix, juicy berries, and fluffy cream cheese frosting.
Berry Cake:
- Prepare the cake batter according to the package directions.
- Toss the blueberries and raspberries with cornstarch. If using frozen berries, do not thaw them first.
- Gently fold the berries into the batter, then spread the mixture into a greased 9×13-inch baking dish.
- Bake until the center is set, and a toothpick inserted in the center comes out with a few moist crumbs attached.
- Cool the cake completely before adding the frosting.
Cream Cheese Frosting:
- Beat the cream cheese and powdered sugar until smooth.
- In a separate bowl, beat the heavy whipping cream until stiff peaks form, then fold it into the cream cheese mixture.
- Spread the frosting over the cooled cake.
- Drizzle strawberry or raspberry topping over the frosting and swirl with a skewer or knife.
- Garnish with fresh berries before serving.
Tips for the Best Berry Sheet Cake
- Toss the berries with cornstarch before adding them to the batter to help prevent excess moisture.
- If using frozen berries, do not thaw them first, or the cake batter may become too wet.
- Gently fold the berries into the batter to avoid crushing the raspberries too much.
- Tent the cake loosely with aluminum foil if the top starts browning before the center is fully baked.
- Let the cake cool completely before frosting so the cream cheese frosting stays light and fluffy.
- Chill the cake before serving for cleaner slices and the best texture.
- Add extra fresh berries on top right before serving for an easy red, white, and blue presentation perfect for summer parties and the 4th of July.
Variations
- Swap the raspberries or blueberries with blackberries or chopped strawberries for a different berry flavor combination.
- If using strawberries, chop them into smaller pieces and toss all berries with cornstarch before adding them to the batter.
- Use raspberry topping, strawberry topping, or even blueberry sauce for the swirl on top.
- Add a little lemon zest to the frosting for a fresh summer flavor.
- You can make this cake with white, yellow, or vanilla cake mix.
How to Store Berry Sheet Cake
Store the cake covered in the refrigerator for up to 4 days. Because of the cream cheese frosting, it should be kept chilled until ready to serve.
For the best texture and flavor, let the cake sit at room temperature for about 15–20 minutes before serving.
Make Ahead Instructions
This Summer Berry Sheet Cake is a perfect make-ahead dessert because it tastes even better after chilling for a few hours in the fridge.
- You can bake the cake a day ahead and store it covered at room temperature overnight. Frost the cake the next day before serving.
- You can also fully assemble and frost the cake a day in advance, then refrigerate until ready to serve.
- Chilling the cake helps the flavors come together and gives the cake a softer, more moist texture.
- For the best presentation, add fresh berries on top right before serving.
FAQ
Yes, you can use either fresh or frozen blueberries and raspberries. If using frozen berries, do not thaw them before adding them to the batter.
Yes! This cake is perfect for making ahead because it tastes even better after chilling for a few hours or overnight.
Absolutely. You can swap the raspberries or blueberries with blackberries or chopped strawberries. Just toss the berries with cornstarch before adding them to the batter.
Yes, you can use your favorite homemade white or vanilla cake recipe baked in a 9×13-inch pan.
This Summer Berry Sheet Cake is perfect for summer parties, BBQs, potlucks, picnics, and patriotic holidays like Memorial Day, the 4th of July, and Labor Day. If you’re looking for more patriotic dessert ideas, check out my 4th of July Dessert Recipes roundup
Yes, because of the cream cheese frosting, the cake should be stored in the refrigerator.
More Summer Berry Desserts
- No Bake Summer Berry Lasagna
- Very Berry Dessert Lasagna
- Strawberry Shortcake Cake
- Summer Berry Frozen Dessert
Summer Berry Sheet Cake
Prep Time: 15 minutes- Cook Time: 35 minutes
- Total Time: 1 hour
Yield: 12–16 1x
Category: Dessert
Method: Baking
Cuisine: American
Print Recipe
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Description
Easy Summer Berry Sheet Cake loaded with juicy raspberries and blueberries, topped with light cream cheese frosting and a simple berry swirl. Perfect for summer parties, BBQs, and patriotic holidays.
Ingredients
Berry Cake:
- 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
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1 1/2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
For Decoration:
- 1/3–1/2 cup strawberry or raspberry topping
- fresh blueberries
Instructions
Berry Cake:
- Preheat oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- Prepare the cake batter according to the package directions.
- In two separate bowls, toss the blueberries and raspberries with cornstarch. If using frozen berries, do not thaw them first.
- Fold the blueberries into the batter first, then gently fold in the raspberries. Spread the batter into the prepared baking dish.
- Bake for 35–45 minutes, or until the center is set and a toothpick inserted in the center comes out with a few moist crumbs attached. Tent loosely with aluminum foil if the top starts browning too much. If using frozen berries, the baking time may need to be extended to about 50 minutes.
- Cool the cake completely before frosting.
Cream Cheese Frosting:
- Beat the softened cream cheese with 1/2 cup powdered sugar until smooth.
- In a separate bowl, beat heavy whipping cream, vanilla, and remaining 1/2 cup powdered sugar until stiff peaks form.
- Fold the whipped cream mixture into the cream cheese mixture until fully combined.
- Spread frosting over the cooled cake. Drizzle strawberry or raspberry topping over the frosting and swirl using a skewer or knife.
- Refrigerate until ready to serve. Garnish with fresh berries before serving.
Notes
If the raspberries are very large, cut them in half before adding them to the batter.
If you don’t have strawberry or raspberry topping, you can slightly warm seedless jam and drizzle it over the frosting to create the berry swirl.
For an easier frosting option, you can substitute the whipped cream with 3 cups of Cool Whip. In that case, reduce the powdered sugar to 1/2 cup and mix it only into the cream cheese.
Nutrition
- Serving Size: 1 slice
- Calories: 286
- Fat: 14
- Carbohydrates: 37
- Fiber: 1
- Protein: 3