This berries and cream sheet cake is perfect for summer. It's a delicious vanilla sheet cake with a soft cake crumb. Then it's topped with a cream cheese topping & fresh berries.
Preheat the oven to 350F degrees. Grease and flour a 9x13 inch baking pan.
In a medium bowl sift together the flour, baking powder and salt. Set aside.
In a large bowl using a stand or hand held electric mixer on medium speed, beat together the butter and sugar until light and fluffy (about 2 minutes).
Then mix in the eggs & vanilla.
Turn the mixer down to low speed then beat in the sour cream. Then carefully beat in the flour mixture, and finally beat in the milk. Turn down the mixer and scrape down the sides of the bowl as necessary. Be careful not to over mix the batter.
Pour the batter into your prepared pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean. Allow to cool fully.
Make the Whipped Cream Topping
In a large bowl beat together the cream cheese and powdered sugar until the mixture is smooth and there's no lumps.
Then turn off the mixer and fold in the whipped topping using a large spatula until the mixture is an even color and consistency.
Frost the top of the cake with the cream cheese topping. Cut the cake into pieces and top with fresh berries.