Berries and Cream Sheet Cake

Made this to take to a friend’s for a dinner party that took a couple hours to get to. It’s a great make ahead cake - took the frosting and berries separately in a cooler and assembled there. I reduced the salt to 1 tsp (Diamond Crystal kosher salt) and it was plenty - that’s a lot for a dessert. And for those not familiar, if you are not using D.C. salt, use half as much table salt or 2/3 as much Morton kosher.

This was a tasty cake, better the second day, very much a lemon pound cake disguised as a sheet cake. I opted to serve by the piece with a generous dollop of the cream cheese/whipped cream icing and aside of fruit. If you’re not going to serve the full cake in one go, it will last longer and fresher by the slice.

Loved this cake as is. Big hit for family gathering. I was in the minority not really liking the cream cheese in the whipped cream. I will sub mascarpone as suggested by another baker.

I used crème fraîche instead of sour cream, giving me an incredibly moist base.

Cake tasted great although I overbaked it in my parents' oven which runs hot. Wish I had doubled the topping, otherwise delicious and will make again - great July 4th dessert.

This cake tasted good but was very oily. Next time I'll leave out the 1/4 cup oil. We found it to be inedible as is.

Obsessed with this frosting and I want to put it on everything! I’m wondering if this is supposed to be 1 teaspoon of baking powder rather than 1 tablespoon? I think this contributes to its dryness, denseness and how high it was compared to the frosting. Would love to see more recipes with this frosting though!

This is the BEST frosting ever!!

Loved it! Hand mixed, and baked for 35 minutes in a metal pan. My 11 year old helped, it was fun to make! It is a dense cake, which is good; you’re not eating air. But the ingredients work so well together. Took to a July 4th gathering. Now I’m making a second one for us for the weekend!

Delicious recipe! As others noted here I doubled the cream cheese topping, slightly over whipped it but it was still good (not to self stop mixing when it’s light and fluffy, it will start to look heavy and less shiny). I did not have a metal 9x13 pan and instead used a metal roasting pan of approx 12 x 16 inches and cooked the cake for 31 min. The cake was thinner than it would have been, but still so delicious and was gobbled up on July 4th.

Recipe change alert: I went to the store to buy sour cream for this recipe and of course bought other things and forgot the sour cream. At home and not wanting to make another trip to the store, I subbed the same amount of full fat, plain kefir, which had been living in the fridge for a while. I baked on two quarter sheet pans for two layers at about 18 minutes. The cakes were light and tender. The final product was really good. Also-I used mascarpone instead of cream cheese. Yes to that.

This turned out beautifully. Light, fluffy, moist. I did use a Kitchenaid for both the cake and topping, except for the flour, which I sifted and very gently folded in. Made double the topping but didn't use quite all of it. I will definitely make this again!

The cake I made was probably a distant cousin of this one, oops. Reduced sugar to 1c, subbed Greek yogurt for sour cream, subbed olive oil for seed oil, creamed the butter and sugar together instead of using melted butter (all ingredients were at room temp), and ended up with a light, moist, flavorful cake base. Made the topping as described and it was a hit at the 4th of July cookout. Doesn't need more sugar with the fresh fruit.

This cake was absolutely delicious. My only gripe was that I don’t have a platter big enough for a 9x13 cake, so I ended up cutting the cake to fit on my round platter. I then cut up the “leftover” cake into little squares, which were fabulous even on their own. I will definitely make this again!

The cake is delicious and has just enough oomph to support all the berries -- follow the recipe and fold in flour very gently -- barely at all! Some of the complaints about the whip cream topping being too heavy may come from over-beating the whipped cream. Again, err on the less-is-more side of things, and whip just until peaks are soft and gently floppy. We used 2x the berries and macerated the strawberries for a little shine. Fed a large crowd!