I live for a festive red, white, and blue dessert. This triple berry sheet cake is the perfect summer treat — a light vanilla sheet cake topped with fluffy cream cheese frosting and a generous arrangement of strawberries, blueberries, and raspberries.
This triple berry sheet cake is putting me in a great mood — summer is almost here and fresh berries are starting to appear.
I didn’t always get excited about themed foods or decorations, but having kids changed that. Now I want to color and celebrate everything, especially food — bring on all the red, white, and blue!
For this first unofficial summer weekend, nothing says seasonal quite like a red, white, and blue sheet cake. I love sheet cakes for how easy and versatile they are, and they always feed a crowd with minimal fuss.
This cake is a simple, tender vanilla sheet cake with just a whisper of almond extract. It’s finished with a thick, creamy cream cheese frosting — tangy, rich, and perfect for balancing fresh fruit.
I mean… look at that.
A few weeks ago I picked up a cake for a birthday that was covered in fresh fruit, and it inspired this version. The combination of a soft, tender cake with juicy berries was irresistible, and I wanted to recreate that bright, fruity flavor at home.
The local strawberries are just beginning to come in — they’re so sweet and juicy right now that they almost taste like candy. Layer them on top of the cake with blueberries and raspberries for a showstopping finish.
Oh my gosh.
The contrast of the lightly sweet cake, tangy cream cheese frosting, and vibrant fresh berries is unbeatable. If you like the glazed fruit on nostalgic fruit pizzas, add a light drizzle of honey over the berries — it enhances the fruit without making the cake cloying.
The cake base is intentionally not overly sweet; the cream cheese frosting provides richness and depth while the berries bring brightness and summer flavor.
This is a festive, easy dessert that works for any summer gathering. It’s simple to make ahead and refrigerate — the cream cheese frosting keeps the cake stable and delicious when chilled.
Triple Berry Sheet Cake with Cream Cheese Frosting
Triple Berry Vanilla Sheet Cake
Ingredients
- 2 ½ cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 large egg whites
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- 1/3 cup plain Greek yogurt or sour cream
- 1 cup milk (whole or 2% preferred)
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Fruit Topping
- 2 cups sliced strawberries
- 1 ½ cups blueberries
- 1 ½ cups raspberries
- Fresh mint, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick baking spray that contains flour.
- In a bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer, combine the sugar and oil. Beat in the whole eggs and egg whites, then add the vanilla and almond extracts. Mix in the yogurt.
- Add half of the dry ingredients to the wet mixture and beat to combine. Add the milk and then the remaining dry ingredients, mixing until just combined.
- Pour the batter into the prepared pan and bake for 25–32 minutes, or until a tester inserted into the center comes out clean. Allow the cake to cool completely before frosting.
Cream Cheese Frosting
- Beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla, mixing until creamy and spreadable. Frost the cooled cake.
- Top the frosted cake with sliced strawberries, blueberries, raspberries, and a few sprigs of fresh mint. Refrigerate until ready to serve — the cake is delicious chilled.
Notes
The fresh fruit makes this feel light enough for breakfast or brunch, but it’s equally at home as a festive dessert for summer get-togethers.