Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1 ½ cups (300g) Granulated sugar
  • 1 cup (225g) Unsalted butter, room temperature
  • 3 large Eggs, room temperature
  • ½ cup (120g) Sour cream, full fat
  • 1 tbsp (15ml) Vanilla extract
  • 2 tsp (10g) Baking powder
  • ½ tsp (3g) Salt
  • 8 oz (225g) Full-fat cream cheese, softened
  • ½ cup (115g) Unsalted butter, softened
  • 3 cups (360g) Powdered sugar, sifted
  • 1 tsp (5ml) Vanilla extract
  • 1 tbsp (15ml) Heavy cream
  • 1 pint (300g) Fresh blueberries
  • 1 lb (450g) Fresh strawberries, hulled and sliced
  • 1 tbsp (15ml) Apricot glaze

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line with parchment paper.
  2. Beat the room temperature butter and granulated sugar on medium-high speed for approximately 3 minutes until pale and fluffy.
  3. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until the mixture is smooth.
  4. Sift together the all-purpose flour, baking powder, and salt. Gently fold the dry ingredients into the wet batter using a spatula until just combined.
  5. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
  6. Remove from oven and allow the cake to cool completely on a wire cooling rack.
  7. Prepare frosting by beating softened cream cheese and butter together. Gradually add powdered sugar, vanilla extract, and heavy cream until velvety.
  8. Spread the cream cheese frosting evenly over the cooled cake using an offset spatula.
  9. Arrange the blueberries and sliced strawberries on top of the frosting to create an American flag mosaic pattern.
  10. Optional: Brush the berries with apricot glaze for a professional shine.
  11. Refrigerate the cake for 2 hours to set the frosting and fruit before slicing.