Ingredients:
- 3 cups (375g) All-purpose flour
- 1 cup (200g) Granulated cane sugar
- 1 tbsp (12g) Baking powder
- ½ tsp (3g) Fine sea salt
- 1 cup (240ml) Plain Greek yogurt
- 4 large (200g) Eggs
- ½ cup (120ml) Avocado oil
- 1 tbsp (15ml) Pure vanilla extract
- ½ cup (120ml) Whole milk
- 8 oz (225g) Low-fat cream cheese
- ½ cup (115g) Unsalted butter
- 2 cups (240g) Powdered sugar
- 1 tsp (5ml) Vanilla extract
- 2 tbsp (30ml) Heavy cream
- 2 cups (300g) Fresh blueberries
- 3 cups (450g) Fresh strawberries
- 1 cup (150g) Fresh raspberries
Instructions:
- Preheat oven to 350°F (175°C) and line a 12x17 inch half-sheet pan with parchment paper.
- Whisk together flour, granulated sugar, baking powder, and salt in a large bowl.
- Beat eggs, Greek yogurt, oil, and vanilla until smooth and pale.
- Gradually stir wet ingredients into dry ingredients, adding milk at the end. Mix until just combined.
- Pour batter into the pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely in the pan.
- Beat softened cream cheese and butter together until creamy white.
- Add powdered sugar and vanilla; whip on high for 3 minutes until fluffy.
- Stir in heavy cream to reach a spreadable consistency.
- Spread frosting over the cooled cake and arrange blueberries and sliced strawberries/raspberries in an American flag pattern.
- Chill the cake for 2 hours to set the frosting before serving.