Ingredients:

  • 1 box (15.25 oz) White Cake Mix
  • 3 large eggs
  • 1/2 cup Full-fat Plain Greek Yogurt
  • 1/2 cup Water
  • 1 tsp Vanilla extract
  • 8 oz Cream cheese, softened
  • 1/4 cup Unsalted butter, softened
  • 2 cups Powdered sugar
  • 1 tsp Vanilla extract
  • 2 tbsp Heavy cream
  • 1 pint Fresh blueberries
  • 1 pint Fresh raspberries
  • 1 tbsp Lemon juice

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan or line with parchment paper.
  2. Combine cake mix, eggs, Greek yogurt, water, and vanilla. Mix on medium speed until the batter is smooth.
  3. Pour batter into the pan and bake for 28 minutes, or until a toothpick inserted in the center comes out clean.
  4. Cool the cake completely in the pan. For best frosting results, chill the pan in the freezer for 15 minutes before frosting.
  5. Beat softened cream cheese and butter together until pale and fluffy.
  6. Slowly mix in powdered sugar and vanilla.
  7. Add heavy cream one tablespoon at a time until the frosting reaches a spreadable, stiff-peak consistency.
  8. Toss blueberries and raspberries in lemon juice and pat dry with paper towels.
  9. Spread frosting in an even layer across the cooled cake.
  10. Create the flag design: place blueberries in a tight rectangle in the upper left corner and arrange raspberries in horizontal rows with frosting gaps between them to mimic stripes.
  11. Gently press berries into the frosting to secure them.