Ingredients:

  • 2.5 cups cake flour
  • 1.5 cups granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, softened
  • 4 large egg whites, room temperature
  • 1 cup whole milk, room temperature
  • 2 tsp pure vanilla extract
  • 2 cups heavy whipping cream, cold
  • 8 oz cream cheese, softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 pint fresh strawberries, hulled and sliced
  • 1 pint fresh blueberries, firm and dry

Instructions:

  1. Preheat oven to 350°F (180°C). Grease a 9x13 inch baking pan and line with parchment paper.
  2. Beat softened butter and granulated sugar on medium-high until pale and fluffy.
  3. Gradually add egg whites one at a time, beating well after each addition, then stir in 2 tsp vanilla extract.
  4. Alternately add the sifted cake flour mixture and the milk, beginning and ending with flour. Mix only until combined.
  5. Pour batter into the pan and bake for 30–35 minutes until a toothpick comes out clean. Cool completely on a wire rack.
  6. Beat softened cream cheese and powdered sugar together until smooth, then stir in 1 tsp vanilla extract.
  7. Whip cold heavy whipping cream to stiff peaks and fold gently into the cream cheese mixture to create stabilized frosting.
  8. Spread frosting evenly over the cooled cake using an offset spatula.
  9. Pat berries dry with paper towels. Arrange strawberries and blueberries on top of the frosting to create an American flag design.
  10. Chill the cake for 2 hours before serving to ensure the frosting is set.