Summer Berry Sheet Cake

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened to room temperature
• 1 cup whole milk, preferably at room temperature
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 cups mixed fresh berries (strawberries, blueberries, raspberries, and blackberries)
• 1 cup berry-infused frosting

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 13x18 inch sheet pan.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the softened butter to the dry ingredients and mix on medium speed until the mixture resembles coarse crumbs.
4. In a separate bowl, combine the milk, eggs, and vanilla extract. Whisk until well blended.
5. Gradually add the wet mixture to the dry ingredients, mixing on medium speed until smooth, about 2 minutes.
6. Pour the batter into the prepared sheet pan, spreading it evenly to the corners.
7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. While the cake cools, prepare the berry-infused frosting by beating 1 cup of softened butter until creamy, then gradually adding 3-4 cups of powdered sugar and 1/4 cup of mixed berry puree until smooth and fluffy.
10. Spread the berry-infused frosting evenly over the cooled cake.
11. Decorate with the fresh berries, arranging them in a colorful pattern on top of the frosting.

Nutrition