Berry-Berry Cake - Kraft Recipes Top
Comida Kraft
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Berry-Berry Cake

Prep Time
Total Time

12 servings

Need a recipe for dessert success? Just pile mixed berries atop a fluffy, citrusy cake and add a dollop of luscious COOL WHIP.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Beat reduced-fat cream cheese and 1/2 cup sugar in large bowl with mixer until blended. Add egg whites and zest; mix well. Combine 1 cup flour and baking soda. Add to cream cheese mixture alternately with sour cream, beating well after each addition. (Do not overmix.) Spread onto bottom and 1 inch up side of 9-inch springform pan sprayed with cooking spray.
  • Toss 2 cups berries with remaining sugar and flour; spoon over cream cheese mixture to within 1/2 inch of edge.
  • Bake 40 to 45 min. or until toothpick inserted in center 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.

Special Equipment Needed

How to Store

Refrigerate leftovers.

Special Extra

Garnish with powdered sugar just before serving.


  • 12 servings

Healthy Living

  • Low fat
  • Generally Nutritious
  • Low sodium
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 2 Starch

Nutrition Bonus

Featuring seasonal fresh berries, this elegant dessert is surprisingly easy to make. No one has to know that it's low in fat.

Nutritional Information

Serving Size 12 servings
Calories 150
Total fat 2g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 105mg
Carbohydrate 30g
Dietary fiber 2g
Sugars 16g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 8 %DV
Calcium 2 %DV
Iron 4 %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

Rated 4 out of 5 by from I got to tell ya, after reading these reviews with some liking it and some not and the bad reviews... I got to tell ya, after reading these reviews with some liking it and some not and the bad reviews was more about the doughy taste I decided to make this recipe and enter it in a contest we had here at work. As I was making the batter I tasted it and it tasted like flour and I was questioning myself about entering it. I baked it as directed, the cake itself did not look like the picture, actually my cake was only 1" high. I completed the cake and entered it. This cake came in FIRST PLACE. I was so excited. I decided to taste it myself and it was pretty good. I think it should be called a tart and not a cake. In any event ... thanks Kraft, I'll be making this again.
Date published: 2008-05-21
Rated 1 out of 5 by from I thought this recipe looked great, but it didn't taste very good. I thought this recipe looked great, but it didn't taste very good. The cake didn't rise as much as it appears in the picture. The outside was very hard and the inside was very wet. It was hard to tell when it was done, every time I put the toothpick in the center it came out wet and I did not want to over cook it. I'm not sure what went wrong. It may have been that the baking soda I used expired 5 months ago, or that I might have over mixed. I did not finish reading through the instructions when adding the flour. So I ended up adding the sour cream after adding all the flour and baking soda. Whatever it was, the flavor was not that great. I prefer making yellow cake from the box with whipped cream and berries on top. Much easier and much tastier.
Date published: 2006-05-22
Rated 4 out of 5 by from This is an excellent low-cal summery dessert! This is an excellent low-cal summery dessert! It's not too hard to make but you do have to know how to separate an egg. :-) Because of the price of fresh fruit, I used 1 pt. of rasberries, 1 pt. blueberries & 1 bag of frozen mixed berries. The recipe was a little "juicy" but delicious. I thought this was going to be a cheese cake but it wasn't--it was a very moist, light cake. My family loved it!
Date published: 2006-05-09
Rated 4 out of 5 by from I ended up using a 12-inch pan instead of a 9-inch so it didn't quite look like the picture. I ended up using a 12-inch pan instead of a 9-inch so it didn't quite look like the picture. If I had used the smaller pan I think it may have. In any case, it was quite delicious. Very light after a big meal. My family really enjoyed it and the leftovers were good the day after. The Cool Whip adds an extra kick of flavor with the berries. I would definitely make it again.
Date published: 2006-04-17
Rated 5 out of 5 by from I made this cake for my husband's birthday. I made this cake for my husband's birthday. He is not a lover of icing, so I thought this would be a nice alternative to the traditional birthday cake. It was a hit! Everyone loved it. The best part...I made it when the berries were in season! If you can get the berries from a local farm or farmer's market, it makes all the difference in the world! :-)
Date published: 2005-03-17
Rated 5 out of 5 by from This cake is absolutely delicious! This cake is absolutely delicious!!! I am doing Weight Watchers so wanted a nice lowfat desert for a dinner i was going to. Never would know it was low fat. The only thing i would change is i would use a little less suger when mixing it with the berries. It was a little two sweet, but other than that i will def make this cake again and again!!!!
Date published: 2008-03-10
Rated 5 out of 5 by from LOVE, LOVE this cake. LOVE, LOVE this cake. I made this for Christmas and everyone really liked it. I don't think they would of even known it was low fat if I hadn't told them. I didn't have a springform pan and I couldn't find a 9 inch pan so I used a 8 inch glass pie plate and it worked perfectly. This is definatly going in my keeper file.
Date published: 2008-12-26
Rated 5 out of 5 by from EXCELLENT & EASY! EXCELLENT & EASY! I made this for my Book Club where everyone is watching their weight. It was a hit! I followed the directions/recipe as printed except I used the zest of two lemons (I like lemons). For the fruit on the side (made a big bowl for or group), I added blackberries, added some sugar and triple sec.
Date published: 2009-03-05
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