Berry-Berry Cake

85 12 servings, 1 piece (60 g) each
Recipe By
(52) 49 Reviews
Prep Time
Total Time

12 servings, 1 piece (60 g) each

Fresh berries make this our best spring showstopper dessert.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Beat cream cheese product and 1/3 cup brown sugar replacement in large bowl with mixer until well blended. Add egg whites and zest; mix well. Mix 1 cup flour and baking soda. Add to cream cheese mixture alternately with sour cream, beating just until blended after each addition. Spread onto bottom and 1 inch up side of 9-inch springform pan sprayed with cooking spray.
  • Combine 1 cup berries, remaining brown sugar replacement and flour; spoon over cream cheese mixture in pan to within 1/2 inch of edge.
  • Bake 35 to 40 min. or until toothpick inserted in centre comes out clean. Run knife around rim of pan to loosen cake; cool before removing rim. Spoon remaining berries over cake. Serve topped with Cool Whip. Refrigerate leftovers.


Seasonal berries make this dessert irresistible. Use whatever fresh berries are available.

Special Extra

Dust cake with icing sugar for an elegant touch.


  • 12 servings, 1 piece (60 g) each

Healthy Living

  • Healthy Living

Nutrition Bonus

This colourful dessert can be part of a healthful eating plan.

Nutritional Information

Serving Size 12 servings, 1 piece (60 g) each
Calories 120
% Daily Value
Total fat 2.5g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 125mg
Carbohydrate 23g
Dietary fibre 1g
Sugars 7g
Protein 3g
Vitamin A 4 %DV
Vitamin C 8 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • bltmckenzie |

    This cake was absolutely amazing, my guest and I loved it. It reminds me of my grandmothers blueberry or Raspberry Grunt only right side up and less berries. I'm hoping it will turn out as good with frozen berries.

  • dliuzzo |

    I did not use replacement sugar. Used regular sugar. Next time I will put the mixture in a deep dish pie plate. We all enjoyed it.

  • t.sauriol |

    This cake was really good and easy to make. The only problem I had was with the outer crust. It was very thick and tough, not soft. I'm not sure if it's because I made the crust too thick, or if I overcooked it, but I will try it again. Other than that, it was a very good cake.