Fresh Fruit Flag Cake for 20 Slices

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. Cream softened butter and granulated sugar until pale and fluffy.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. Alternately add the dry ingredients (flour, baking powder, salt) and milk, starting and ending with the flour.
5. Pour batter into the pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool the cake completely on a wire rack.
7. Beat cream cheese and butter together until smooth.
8. Gradually add powdered sugar and salt on low speed, then increase to medium until frosting is stiff but spreadable.
9. Stir in vanilla extract and spread evenly across the cooled cake using an offset spatula.
10. Arrange blueberries in a rectangle in the top-left corner of the cake.
11. Create horizontal rows of sliced strawberries and raspberries across the remaining white space to form stripes.
12. Chill the cake for 2 hours before slicing and serving.