Ingredients
3 ½ cups All-purpose flour, sifted
2 ½ cups Granulated sugar
1 cup Unsalted butter, softened (divided)
4 large Eggs, room temperature
1 cup Whole milk, room temperature
2 tsp Baking powder
½ tsp Baking soda
½ tsp Salt
3 tsp Pure vanilla extract (divided)
2 cups Heavy cream (for whipped frosting)
¼ cup Powdered sugar
2 cups Fresh strawberries, hulled and sliced
1 ½ cups Fresh blueberries
Instructions
1. Prep: Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans with parchment paper.
2. Batter: Cream ½ cup butter and 2 ½ cups sugar until fluffy. Add eggs one at a time, then 2 tsp vanilla. Alternately add dry ingredients and milk. Mix until just combined.
3. Bake: Spread batter evenly into pans. Bake 25-30 minutes until a toothpick comes out clean. Cool completely on a rack.
4. Frosting: Beat heavy cream and powdered sugar (with 1 tsp vanilla) until stiff peaks form.
5. Assemble: Place one cake layer down. Spread a thin layer of cream, then top with a dense layer of strawberries. Place the second cake layer on top.
6. Decorate: Frost the top and sides. Arrange blueberries in the upper left corner for the “stars.” Arrange sliced strawberries in rows to create “stripes” across the rest of the cake.
Notes
Pro-Tips:
• Pat sliced strawberries dry with a paper towel before layering to prevent the fruit from releasing juices and making the cake soggy.
• Chill the cake layers before frosting to ensure they don’t crumble and the cream stays stable.
• Use a ruler or piece of parchment to map out straight stripes for a neat, professional flag design.
Variations:
• Chocolate: Replace ½ cup flour with cocoa powder and add ½ cup hot water to the batter.
• Lemon Blueberry: Add lemon zest to the batter and use lemon-infused whipped cream.
• Gluten-Free: Swap flour for a 1-to-1 gluten-free baking blend.
- Prep Time: 30
- Cook Time: 30
- Category: Dessert/Cake
- Method: Bake
- Cuisine: American
- Diet: Vegetarian