Flag Cake with Cream Cheese Frosting: 1h

Instructions:

1. Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking pan or line it with parchment paper. Note: Parchment is safer for easy removal.
2. Beat the softened butter and granulated sugar together. Mix until the mixture is pale and fluffy. Add eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk the flour, baking powder, and salt. Alternately add this flour mixture and the whole milk to the butter mixture. Mix until just combined. Note: Overmixing creates a tough, bread like cake.
4. Pour the batter into the pan and bake for 30-35 minutes. Check it until a toothpick comes out clean.
5. Let the cake cool completely in the pan. Once room temperature, place it in the fridge for 30 minutes. Note: This is the secret to a stable frosting layer.
6. Beat the softened cream cheese and butter together. Mix until completely smooth and no lumps remain.
7. Add powdered sugar and vanilla extract. Beat until fluffy. Stir in heavy cream until it reaches a spreadable consistency.
8. Spread the frosting evenly over the chilled cake using your offset spatula.
9. Arrange the blueberries in the upper left corner to form the union.
10. Create red and white stripes using the sliced strawberries and raspberries.