Very Berry Cake

Very Berry Cake came about due to an excess in berries I acquired when I went to the store last week.

The berries were so beautiful I couldn’t help but grab them all! One of each. Two of some of them (hey, gorgeous bluebs!)

I seriously adore this time of the year because of all the fresh fruit! I can’t wait to go picking berries soon!

We live on the countryside and we have tones of places around us where we can pick blueberries, strawberries, raspberries, black raspberries, asparagus, peas, lavender. You name it! And I am keeping my ears and eyes open because the picking season for some of these can be very short, like a week long sometimes!

Last year I missed the lavender picking! But I won’t make the same mistake this year.

About blueberries, though, we literally went every week, sometimes twice a week, to pick blueberries.

I froze a bunch. And I also baked a bunch, of course. Not to mention the delicious smoothies topped with fresh fruit we ate every morning! Smoothies, Oatmeal, Pancakes! Everything! I just sprinkled those huge, juicy blueberries over everything!

So, let’s talk about this Very Berry Cake.

The cake is a vanilla sheet cake. The moistest of all. I also include the recipe for a milk syrup I like to brush on my cake. It really makes a difference. I usually use simple syrup for most of my cakes, but I liked the sweet milky syrup for this one!

It only made this Very Berry Cake even more delicious!

On top of the vanilla sheet cake, we pour a delicious Very Berry frosting! It’s not a usual frosting like a buttercream. It’s a boiled frosting, made with condensed milk, berry jam, heavy cream, and a bit of butter.

This frosting can be used to fill your cakes and such. It will become solid once refrigerated, but not hard, just fudgy and delicious!

On top of the Very Berry frosting, I put some Whipped Cream, very lightly sweetened, because the Berry frosting tends to be quite sweet.

And of course, a Very Berry Cake needs berries right on top. The freshest and plumpest ones you can find!

Seriously, what a refreshing treat this cake was! The perfect summer cake!

It’s worth it turning the oven on for those 20 minutes to bake the cake.

Trust me. It’s worth it.

Picture this. You come back from work, or from shopping, golfing, swimming class, or whatever it is that you do, and you open the fridge! This beautiful refreshing Very Berry Cake stares right in your eyes! That’s when life starts to make sense! You deserve this treat!

For more summer treats that you deserve, check out: Banana Cream and Raspberry Jam Pie, Pineapple and Strawberry Layer Cake, Cherry Cupcakes.

Very Berry Cake

Get the flavors of Summer with this Very Berry Cake! Vanilla Cake, covered with a Very Berry frosting and Whipped Cream! The final touch are fresh berries on top!

5 from 12 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 24 servings

Calories 300 kcal

Ingredients

  

Vanilla Sheet Cake

• 2 1/2 cups cake flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon table salt
• 3/4 cup butter
• 1 1/2 cup granulated sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk

Very Berry Frosting

• 1 cup Berry Jam pre-made or recipe bellow
• 1 can condensed milk
• 1 cup heavy cream
• 1 tablespoon butter

Berry Jam

• 3 cups berries
• 2 tablespoons sugar
• 1/4 cup water
• 4 tablespoons lemon about 1 lemon
• Zest of one lemon

Whipped Cream

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 2 teaspoons vanilla extract

Syrup

• 2/3 cup milk
• 1/3 cup sugar

Instructions

 

Vanilla Sheet Cake

• Pre-heat oven to 350F. Grease a 9x13” pan with butter, sprinkle flour over, evenly. Set aside.
• Sift flour, baking powder, baking soda and table salt together. Set aside.
• In the bowl of a stand mixer, beat butter at medium high speed for 1 minute.
• Add sugar and keep creaming mixture on medium speed for another minute or so. Butter and sugar should look very fluffy and lightened in color.
• Add eggs one at a time, mixing thoroughly before adding another egg.
• Add vanilla extract and mix.
• Add 1/3 of the flour mixture. Stir to combine.
• Add half of the buttermilk. Stir to combine.
• Now, add another 1/3 of the flour mixture. Stir until just combined.
• Add the last of the buttermilk. Stir to combine.
• Finally, add the last 1/3 of the flour. Fold until you see no more streaks of flour.
• Pour batter onto prepared pan.
• Bake for 20-30 minutes, until cake is golden on top and a toothpick comes out clean when inserted in the cake.

Very Berry Frosting

• Add all ingredients to a medium saucepan.
• Over medium heat, stir with a wooden spoon or spatula while it comes to a boil. Once it boils, do not stop stirring. It’s very important that you keep stirring this mixture, otherwise it will stick to the bottom of the pan and burn.
• Once it comes to a boil, you are going to keep stirring and let it boil for about 5-10 minutes, until mixture is thick and you can see the bottom of the pan when you run the spatula through it.
• Remove from heat and let it cool for 5-10 minutes, until cream is warm and not piping hot any longer.

Berry Jam

• If you’ve got large berries such as strawberries, you want to chop them up before starting.
• Add all berries to a medium sauce pan.
• Mix all ingredients in. Bring to a boil. Reduce heat to medium-low.
• Let jam simmer and reduce, while stirring occasionally.
• Use your spoon to mash berries against sides of the pan.
• Cook jam for 15-20 minutes, until reduced and thickened.
• Pour through a strainer, making sure to squeeze berries with the back of a spoon so you get all of the liquid out.
• Put it in the fridge until ready to use.

Whipped Cream

• On high, whip cream with sugar and vanilla until thickened, about 3 minutes.
• Make sure cream is very cold. Sometimes I like to stick my mixer bowl and whisk attachment in the freezer to make them really cold. That really helps in obtaining a more stable whipped cream!

Syrup

• Bring milk and sugar just to a boil, until sugar dissolves. Set aside to cool completely.
• To assemble cake
• Once cake has been baked, poke it with a fork. Pour milk syrup evenly all over cake. Make sure to do this slowly, so you get a little bit of syrup all over the cake.
• Pour slightly cooled down Very Berry Frosting over cake. Spread with a spatula. Put it in the refrigerator to cool.
• After a couple hours, make whipped cream. Pull cake out of refrigerator. Spread Whipped cream over hardened Berry frosting.
• Top with fresh berries! Serve!
• STORAGE: Cake will keep well in the fridge for up to 3 days, if it's covered and well protected so it doesn't dry out.

Keyword berrycake, cake, sheetcake

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