Description
Summer Berry Sheet Cake is a soft, moist vanilla cake loaded with fresh strawberries, blueberries, and raspberries. This easy crowd-pleasing dessert is perfect for summer parties, picnics, potlucks, and family gatherings.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 1 cup fresh strawberries, chopped
- 3/4 cup fresh blueberries
- 3/4 cup fresh raspberries
- 1 tablespoon flour, for tossing berries (optional)
- Powdered sugar, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- Wash and dry the berries thoroughly. Chop strawberries into small pieces. Toss berries lightly with 1 tablespoon flour if desired.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, whisk melted butter, vegetable oil, and sugar until smooth.
- Add eggs one at a time, whisking well after each addition.
- Stir in vanilla extract and lemon zest.
- Add the dry ingredients in batches, alternating with buttermilk. Mix gently until just combined.
- Fold in half of the berries carefully.
- Pour batter into the prepared pan and spread evenly.
- Scatter the remaining berries over the top of the batter.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely before dusting with powdered sugar or serving with whipped cream.
Notes
Do not overmix the batter to keep the cake soft and tender. Tossing berries in flour helps prevent them from sinking. Store leftovers covered in the refrigerator for best freshness.
