This Summer Berry Sheet Cake is the perfect dessert for warm-weather gatherings. Made with a soft vanilla cake, juicy blueberries and raspberries, and a light cream cheese frosting, it’s a refreshing treat that’s as beautiful as it is delicious. Whether you’re planning a family barbecue, picnic, birthday, or holiday celebration, this easy cake is guaranteed to impress.
Why You’ll Love This Recipe
- Bursting with fresh blueberry and raspberry flavor.
- Soft, moist cake with a light and fluffy texture.
- Cream cheese frosting adds the perfect creamy finish.
- Easy to prepare using a boxed cake mix.
- Great for feeding a crowd at parties and potlucks.
- Delicious served chilled on warm summer days.
Ingredients
Berry Cake
- 1 box white cake mix
- Ingredients listed on the cake mix box (egg whites, water, and oil)
- 1 cup blueberries
- 1 cup raspberries
- 2–3 teaspoons cornstarch
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1½ cups heavy whipping cream
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
For Decoration
- ⅓–½ cup strawberry or raspberry topping
- Fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the white cake mix according to the package directions.
- Place the blueberries and raspberries into separate bowls and toss each with the cornstarch. If using frozen berries, do not thaw them first.
- Gently fold the blueberries into the batter, followed by the raspberries, being careful not to crush the fruit.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 35–45 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached. If the top begins to brown too quickly, loosely cover it with aluminum foil. Frozen berries may increase the baking time to around 50 minutes.
- Allow the Summer Berry Sheet Cake to cool completely before adding the frosting.
- Beat the softened cream cheese with half of the powdered sugar until smooth and creamy.
- In a separate bowl, whip the heavy cream, vanilla extract, and remaining powdered sugar until stiff peaks form.
- Carefully fold the whipped cream into the cream cheese mixture until fully combined.
- Spread the frosting evenly over the cooled cake.
- Drizzle the strawberry or raspberry topping over the frosting and gently swirl it using a knife or skewer.
- Refrigerate the cake until ready to serve, then garnish with fresh blueberries.
Tips & Tricks
- Coating the berries with cornstarch helps keep them evenly distributed throughout the cake.
- Fold the berries into the batter gently to prevent them from breaking apart.
- Chill the cake for at least one hour before serving for the best texture.
- Fresh berries produce the brightest flavor, but frozen berries work well too.
- Add sliced strawberries, fresh raspberries, or mint leaves for an extra-special presentation.
- For clean slices, wipe the knife between each cut.
Details
Prep Time: 20 minutes
Cook Time: 40 minutes
Cooling Time: 1 hour
Total Time: About 2 hours
Yield: 12–15 servings
Category: Dessert
Method: Baking
Cuisine: American
Difficulty: Easy
Dietary Notes: Vegetarian
Notes
- A white cake mix creates the lightest texture, but vanilla cake mix also works well.
- Blackberries can be substituted for raspberries if desired.
- Strawberry topping can be replaced with warmed raspberry preserves for a richer berry flavor.
- This Blueberry Raspberry Cake tastes even better after chilling overnight, making it an excellent make-ahead dessert.
Nutrition (Approximate Per Serving)
- Calories: 355
- Protein: 5g
- Carbohydrates: 39g
- Fat: 20g
- Fiber: 2g
- Sugar: 28g
FAQ
Can I use frozen berries?
Yes. Add frozen berries directly to the batter without thawing them first. This helps prevent excess moisture and keeps the berries from becoming mushy.
Can I make this cake ahead of time?
Absolutely. In fact, the flavors develop even more after the cake has chilled overnight in the refrigerator.
Can I use a homemade cake instead of a boxed mix?
Yes. Your favorite homemade white or vanilla cake recipe can easily replace the boxed mix.
How do I keep the berries from sinking?
Tossing the berries with cornstarch before adding them to the batter helps keep them evenly suspended during baking.
Can I freeze this cake?
Yes. Wrap the cake tightly or freeze individual slices in airtight containers for up to two months. Thaw overnight in the refrigerator before serving.
Storage
Store leftover cake covered in the refrigerator for up to 4 days. Because of the cream cheese frosting, it should always be kept chilled.
To freeze, wrap the cake tightly in plastic wrap followed by aluminum foil or place slices in freezer-safe containers. Freeze for up to 2 months.
For the best flavor and texture, thaw overnight in the refrigerator and serve chilled.
Similar Recipes
EASY Summer Berry Sheet Cake
Ingredients
Berry Cake
- 1 box white cake mix
- Ingredients listed on the cake mix box egg whites, water, oil
- 1 cup blueberries
- 1 cup raspberries
- 2 –3 teaspoons cornstarch
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 1½ cups heavy whipping cream
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
Decoration
- ⅓ –½ cup strawberry or raspberry topping
- Fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the cake batter according to the package directions.
- In separate bowls, toss the blueberries and raspberries with cornstarch. If using frozen berries, keep them frozen.
- Fold the blueberries into the batter first, followed by the raspberries, using a gentle hand to avoid crushing the fruit.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 35–45 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Cover loosely with foil if the cake browns too quickly. Frozen berries may require up to 50 minutes.
- Let the Summer Berry Sheet Cake cool completely.
- Beat the softened cream cheese with ½ cup powdered sugar until smooth.
- In another bowl, whip the heavy cream, vanilla, and remaining powdered sugar until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Spread the frosting over the cooled cake.
- Drizzle strawberry or raspberry topping over the frosting and swirl with a knife.
- Chill before serving and garnish with
Notes
- White cake mix creates a light, delicate crumb.
- You can substitute blackberries for raspberries.
- Strawberry topping may be replaced with raspberry preserves warmed slightly.
- This Blueberry Raspberry Cake tastes even better after chilling overnight.
Conclusion
This Summer Berry Sheet Cake is the ultimate easy summer dessert, combining juicy berries, fluffy vanilla cake, and a smooth cream cheese frosting into one irresistible treat. It’s simple enough for everyday baking yet beautiful enough for celebrations, making it a recipe you’ll return to all season long. Whether you’re hosting friends or simply craving a fresh berry dessert, this berry sheet cake is sure to become a family favorite.