Ingredients:

  • 2.25 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 3 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1 tbsp vanilla extract
  • 8 oz full-fat cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 pint fresh strawberries, hulled and sliced
  • 1 pint fresh blueberries

Instructions:

  1. In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
  2. Using a mixer with a paddle attachment, beat the softened butter and granulated sugar on medium-high for 3-5 minutes until pale and whipped.
  3. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  4. With the mixer on low, add 1/3 of the dry ingredients, then 1/2 of the milk. Repeat the process, ending with the remaining dry ingredients, mixing only until combined.
  5. Pour the batter into a greased and parchment-lined 9x13 inch pan. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  6. Beat the softened cream cheese and butter together until completely smooth.
  7. Gradually add powdered sugar one cup at a time on low speed, then increase to high for 2 minutes until airy.
  8. Fold in the vanilla extract and a pinch of salt.
  9. Place the frosting in the refrigerator for 30 minutes to stabilize before piping.
  10. Spread a thin layer of the chilled frosting over the completely cooled cake using an offset spatula.
  11. Decorate the top of the cake with sliced strawberries and blueberries to create a flag mosaic design.