Cherry Berry
A delicious fruit-filled sheet cake featuring cherries and blueberries, perfect for gatherings or dessert lovers who enjoy sweet, fruity flavors with a fluffy, tender texture.
Ingredients
Instructions
- Preheat the oven and prepare a 12 x 18-inch baking pan.
- Mix sugar, shortening, eggs, and vanilla in a bowl until well combined.
- Add flour and baking powder to the mixture and stir until smooth.
- Dissolve the soda in the milk and fold into the batter until thick and fluffy.
- Spread the batter evenly in the prepared pan.
- Spread the cherries on one half of the cake and the blueberries on the other half.
Tips & Substitutions
For a lighter texture, ensure the shortening is at room temperature before mixing. You can substitute half the shortening with unsweetened applesauce for a healthier option. If you don’t have cherries or blueberries, feel free to use any seasonal berries or even diced peaches. For an added twist, consider adding a pinch of cinnamon or nutmeg to the batter.
Serving Suggestions
Serve the Cherry Berry cake warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream on the side. It pairs beautifully with Creamy Banana Pudding(By Lounelle Shaw, Pendergrass, Ga) for a delightful dessert table. Consider serving it alongside a light salad for a refreshing brunch option.
Storage & Reheating
Store any leftover Cherry Berry cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, microwave individual slices for about 15-20 seconds or warm in the oven at 350°F until just heated through, about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Berry contains roughly 505 calories, with 7g protein, 90g carbohydrates, and 9g fat. It is an excellent source of calcium (29% of the Daily Value) and iron (21% of the Daily Value), and a good source of protein and vitamin C.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of canned cherries and blueberries?
Absolutely! Fresh cherries and blueberries can be used in place of canned fruit. Just make sure to pit and slice the cherries if necessary. Fresh fruit will provide a firmer texture and a burst of natural flavor, making the cake even more delightful.
What can I do if my batter seems too dry?
If your batter appears too dry, gradually add a tablespoon of milk at a time until you reach the desired consistency. Remember that the batter should be thick but still spreadable. Avoid adding too much liquid at once to maintain the cake's structure.
Is it possible to make this recipe gluten-free?
Yes, you can easily adapt this recipe to be gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure that the blend you choose is suitable for baking, and you may need to adjust the liquid content slightly for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).