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
  • 3 large eggs
  • 1 cup whole milk
  • 1 tbsp pure vanilla extract
  • 1 cup unsalted butter, softened
  • 3.5 cups powdered sugar, sifted
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1g salt
  • 1 pint fresh blueberries
  • 1 pint fresh strawberries
  • 1 tsp lemon juice

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 granulated sugar until pale and fluffy, approximately 3 minutes.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated.
  4. Alternately add the sifted cake flour, baking powder, and salt with the whole milk and vanilla extract, mixing on low speed until just combined.
  5. Pour batter into the prepared pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool completely.
  7. Prepare the buttercream by beating softened butter until smooth. Gradually add powdered sugar on low speed, then increase to high for 2 minutes.
  8. Stir in heavy cream, vanilla extract, and salt until velvety.
  9. Spread an even layer of buttercream over the cooled cake.
  10. Decorate by arranging blueberries in a rectangle in the top-left corner and alternating rows of sliced strawberries and white frosting across the rest of the cake.
  11. Chill the cake for 2 hours to stabilize the frosting before serving.