Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated cane sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1/2 cup plain Greek yogurt
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1/2 cup whole milk
  • 8 oz full-fat cream cheese, chilled
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 tsp lemon juice
  • 1 cup heavy whipping cream, cold
  • 1 pint fresh blueberries
  • 1 lb fresh strawberries, hulled and sliced
  • 1 cup fresh raspberries

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper.
  2. Cream the softened butter and sugar until pale and fluffy, then beat in the eggs and vanilla extract.
  3. Gradually fold in the flour, baking powder, and salt, alternating with the Greek yogurt and whole milk.
  4. Pour the batter into the pan and bake until a toothpick inserted in the center comes out clean and the edges are golden brown. Let the cake cool completely.
  5. In a chilled bowl, beat the cold cream cheese and softened butter until smooth. Slowly add the powdered sugar and lemon juice.
  6. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until velvety and thick.
  7. Spread an even layer of the cream cheese frosting across the cooled cake using an offset spatula.
  8. Place blueberries in the top-left corner to form the union. Arrange sliced strawberries and raspberries in horizontal rows across the remaining space to create red stripes, alternating with lines of white frosting.
  9. Chill the cake for 4 hours before serving to ensure the design remains crisp.