Ingredients
Equipment
Method
- Preheat your oven according to the cake mix package directions. Spray a 9x13-inch baking pan with nonstick cooking spray.
- In a large bowl, prepare the cake mix according to the package directions, but use egg whites and milk as the liquid ingredients. Then, stir in the neutral oil, melted butter, vanilla extract, and almond extract until the batter is smooth.1 (15.25 ounce) box white cake mix, as needed egg whites, as needed milk, 1/4 cup neutral oil, such as canola or vegetable, 4 tablespoons unsalted butter, melted, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract
- Pour the batter into the prepared pan and bake according to the package directions for a 9x13-inch cake, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack, for about 1 hour.
- While the cake cools, hull and slice half of the strawberries. Place them in a medium bowl with half of the blueberries, half of the blackberries, and half of the raspberries.1 pound fresh strawberries, 12 ounces fresh blueberries, 6 ounces fresh blackberries, halved if large, 6 ounces fresh raspberries
- Add the tablespoon of granulated sugar to the berries and toss gently. Let them macerate in the refrigerator for at least 15 minutes until juicy. Prepare the remaining fresh berries for the top garnish.1 tablespoon granulated sugar
- Make the Chantilly Cream: In the bowl of a stand mixer fitted with a whisk attachment, beat the softened cream cheese on medium speed until smooth.8 ounces cream cheese, softened
- Add the cold mascarpone, powdered sugar, vanilla extract, almond extract, and salt. Beat on medium-low speed until just smooth and combined.8 ounces cold mascarpone cheese, 1 3/4 cups powdered sugar, 4 teaspoons vanilla extract, 1/4 teaspoon almond extract, 1/8 teaspoon kosher salt
- With the mixer running on medium-low, slowly stream in the cold heavy cream. Once added, increase the speed to medium-high and whip until the cream holds stiff peaks.2 1/4 cups cold heavy cream
- Assemble the Cake: Once the cake is completely cool, scatter the macerated berries and all their juices evenly over the top.
- Give the Chantilly cream a quick stir, then spread it evenly over the berry layer. Use a spatula to create decorative swoops.
- Arrange the remaining fresh, non-macerated berries on top of the cream.
- Refrigerate the assembled cake for at least 2 hours, or up to overnight, before serving.
Notes
Macerating the berries that go directly on the cake is key for maximum flavor and moisture. For the best frosting, ensure all dairy ingredients (cream cheese, mascarpone, heavy cream) are very cold. The cake is best served chilled and can be made a day in advance.