Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Step 4: In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Step 5: Divide the batter evenly between the two prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Step 6: Let the cakes cool in the pans for 10 minutes, then remove from the pans and transfer to wire racks to cool completely.
- Step 7: In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, mixing on low speed until incorporated. Pour in the heavy cream and vanilla extract, and beat on high speed until light and fluffy.
- Step 8: Once the cakes are completely cool, place one layer on a serving platter. Spread a layer of frosting on top of the first cake layer. Place the second cake layer on top and frost the top and sides of the entire cake.
- Step 9: Divide the frosting into three bowls. Tint one bowl with red food coloring, one with blue food coloring, and leave the third white. Using the red frosting, create stripes across the top left corner of the cake to resemble the flag. Use the blue frosting to create a rectangle in the top left corner for the stars. Decorate the blue area with fresh blueberries. Use sliced strawberries to create the red stripes on the cake.
- Step 10: Slice the cake and serve with optional whipped cream on the side.
Notes
Store any leftovers in an airtight container in the fridge. It will last about 3-5 days in the fridge. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 3 months.