Name: Berries & Cream Sheet Cake
Prep time: 30 min
Cook time: PT-495759H39M
Cuisine: Dessert
Ingredients: 2 ¾ cups (357 g) cake flour; 2 teaspoons baking powder; ¾ teaspoon kosher salt; 1 cup (2 sticks / 227 g) unsalted butter, room temperature; 2 ½ cups (500 g) granulated sugar; 2 teaspoons pure vanilla extract; ½ teaspoon almond extract; 5 large egg whites, room temperature; 1 cup (245 g) whole milk, room temperature; 3 ounces (85 g) cream cheese, softened; ¾ cup (150 g) granulated sugar; 3 cups (714 g) heavy cream, cold; ¾ teaspoon vanilla extract; 1 pinch kosher salt; 4 cups fresh berries, washed and patted dry (raspberries, blueberries, blackberries, and/or sliced strawberries); Fresh mint leaves, for garnish (optional)

Ingredients

Scale

2 ¾ cups (357 g) cake flour
2 teaspoons baking powder
¾ teaspoon kosher salt
1 cup (2 sticks / 227 g) unsalted butter, room temperature
2 ½ cups (500 g) granulated sugar
2 teaspoons pure vanilla extract
½ teaspoon almond extract
5 large egg whites, room temperature
1 cup (245 g) whole milk, room temperature
3 ounces (85 g) cream cheese, softened
¾ cup (150 g) granulated sugar
3 cups (714 g) heavy cream, cold
¾ teaspoon vanilla extract
1 pinch kosher salt
4 cups fresh berries, washed and patted dry (raspberries, blueberries, blackberries, and/or sliced strawberries)
Fresh mint leaves, for garnish (optional)

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Instructions

Preheat the oven to 325°F. Spray a 9×13-inch baking dish with nonstick cooking spray or line with parchment paper for easy removal.
In a medium bowl, whisk together cake flour, baking powder, and salt; set aside.
In a stand mixer with a paddle attachment, beat butter, sugar, vanilla extract, and almond extract until light and fluffy, about 5 minutes, scraping the sides of the bowl as needed.
With the mixer on low speed, add egg whites one at a time, mixing well after each addition.
Alternately add dry ingredients and milk in three additions, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Spread the batter evenly into the prepared pan and gently tap it on the counter to release air bubbles.
Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Check around 45 minutes.
Allow the cake to cool completely in the pan before topping with whipped cream.

Notes

For best results, ensure all dairy ingredients are at room temperature before mixing.
Feel free to customize the berries according to your preference or availability.
The cake can be made a day in advance; just store it covered at room temperature.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 16g
Sodium: 200mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.