Ingredients:

  • 3 cups (375g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1 tbsp (12g) baking powder
  • ½ tsp (3g) salt
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tbsp (15ml) pure vanilla extract
  • 8 oz (225g) full-fat cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) heavy cream
  • 1 pint (300g) fresh strawberries, hulled and sliced
  • 1 pint (300g) fresh blueberries

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 12x17 inch sheet pan and line with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  3. Create a well in the center of the dry ingredients and add buttermilk, vegetable oil, eggs, and vanilla extract.
  4. Mix on medium speed until the batter is smooth and glossy.
  5. Spread the batter evenly into the prepared pan using a spatula.
  6. Bake for 25–30 minutes until the edges pull away slightly from the pan and a toothpick inserted in the center comes out clean.
  7. Cool the cake completely in the pan.
  8. Whip together softened cream cheese, softened unsalted butter, powdered sugar, vanilla extract, and heavy cream until smooth and structured.
  9. Spread the cream cheese frosting evenly over the cooled cake.
  10. Arrange sliced strawberries and blueberries on top of the frosting to create an American flag design.