Can I use frozen berries?

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.

Can I make this cake ahead of time?

Yes! This cake is perfect for making ahead because it tastes even better after chilling for a few hours or overnight.

Can I use different berries?

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.

Can I use homemade cake instead of a cake mix?

Yes, you can use your favorite homemade white or vanilla cake recipe baked in a 9x13-inch pan.

What occasions is this cake perfect for?

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

Do I have to refrigerate the cake?

Yes, because of the cream cheese frosting, the cake should be stored in the refrigerator.

Easy Summer Berry Sheet Cake with Cream Cheese Frosting

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