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Grandma's Mixed Berry Sheet Cake with Cream Cheese Frosting and Fresh Fruit Topping Recipe

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4.1 from 7 reviews

Grandma's Famous Sheet Cake is a delightful layered dessert featuring a moist and tender sheet cake topped with a creamy, tangy cream cheese and whipped cream layer, finished with a luscious fresh fruit topping. Perfect for gatherings, this cake combines the natural sweetness of mixed berries with a soft cake and smooth cream, resulting in a crowd-pleasing treat that’s both refreshing and comforting.

Ingredients

Fruit Topping

  • 2 1/2 cups fresh or frozen fruit (blueberries, raspberries, blackberries, huckleberries, triple berry blend, etc.)
  • 3/4 cup cold water (plus 2 to 3 extra tablespoons if using fresh fruit)
  • 1/3 cup granulated sugar
  • 2 1/2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice

Cake

  • 1/2 cup salted butter, softened to room temperature
  • 1 1/3 cup granulated sugar
  • 1/3 cup vegetable oil (or other neutral flavored oil)
  • 4 large egg whites, room temperature
  • 1 teaspoon clear or regular vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup 2% or whole milk, room temperature
  • 1/4 cup full fat sour cream, room temperature

Cream Layer

  • 6 ounces cream cheese, softened to room temperature
  • 1/2 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 2 cups chilled heavy whipping cream

Instructions

  1. Prepare the fruit topping: In a medium saucepan, combine fruit, cold water, granulated sugar, cornstarch, and lemon juice. Stir well until the cornstarch is fully dissolved to prevent lumps.
  2. Cook the fruit mixture: Place the saucepan over medium heat and stir often. Bring to a simmer, then continue cooking while stirring constantly until large bubbles pop at the surface and the mixture thickens. Remove from heat.
  3. Cool the fruit topping: Transfer the fruit topping into a container with a lid, cover, and refrigerate until completely cooled. This can be made several days ahead.
  4. Preheat and prepare for baking: Preheat your oven to 350°F (175°C) and position a rack in the middle. Lightly grease a half sheet pan (approximately 17x12 inches) with nonstick cooking spray and set aside.
  5. Cream butter, sugar, and oil: In a stand mixer with the paddle attachment or using a handheld mixer and bowl, beat the softened butter, granulated sugar, and vegetable oil on low speed until combined. Increase to medium speed and beat for 3 minutes until the mixture is very light and fluffy, scraping down bowl sides as needed. This ensures a moist and tender cake.
  6. Add egg whites and vanilla: Add the room temperature egg whites and vanilla extract to the butter mixture; mix until evenly incorporated.
  7. Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  8. Combine milk and sour cream: In a liquid measuring cup, combine the milk and sour cream; whisk until smooth.
  9. Mix batter alternating dry and wet ingredients: Add one-third of the flour mixture to the batter and mix on low just until combined (some streaks of flour are okay). Add half of the milk mixture, mix until combined. Repeat by adding one-third of the flour, the remaining milk mixture, and finally the last portion of flour. Mix only until no dry streaks remain to avoid overmixing.
  10. Bake the cake: Evenly spread the batter into the prepared sheet pan. Bake for 20 to 22 minutes, until the cake springs back lightly when pressed in the center. Avoid overbaking to keep it moist.
  11. Cool the cake: Remove from the oven and allow the cake to cool completely in the pan.
  12. Prepare the cream layer: In a mixing bowl or stand mixer with whisk or paddle attachment, beat softened cream cheese and powdered sugar until smooth and creamy.
  13. Add flavorings to cream: Mix in the vanilla extract and fresh lemon juice until combined.
  14. Incorporate heavy cream: Add 1 cup of heavy cream and mix until combined. Add remaining heavy cream and mix on low speed. Increase to medium and whip until soft peaks form—thick, creamy, and spreadable but not overmixed.
  15. Assemble the cake – cream layer: Spread the cream cheese mixture evenly over the cooled cake. Refrigerate for about an hour to let the cream layer firm up, which makes spreading the fruit topping easier.
  16. Add the fruit topping: Spoon large dollops of the chilled fruit topping across the cream layer. Spread evenly to cover the cake surface.
  17. Serve or chill: Serve immediately or chill for up to 2 hours before serving. Beyond that, the fruit topping may discolor the cream layer but the flavor remains delicious.

Notes

  • The fruit topping can be made several days in advance and refrigerated, which helps deepen the flavor.
  • Do not skip the step of beating butter, sugar, and oil for the full 3 minutes – it is key for a moist, tender cake.
  • Use room temperature ingredients for best mixing and texture results.
  • If using fresh fruit for the topping, add 2 to 3 extra tablespoons of water to the mixture.
  • Be careful not to overbake the cake; it should spring back lightly in the center.
  • When whipping the cream layer, stop whipping at soft peaks to keep it spreadable and prevent curdling.
  • Chilling the cake after adding the cream layer will make spreading the fruit topping easier and cleaner.
  • The cake is best enjoyed within 2 hours once the fruit topping is added to prevent discoloration of the cream layer.

Find it online: https://glowcooks.com/grandmas-mixed-berry-sheet-cake-with-cream-cheese-frosting-and-fresh-fruit-topping-recipe/