Ingredients
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3 cups Flour
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1/2 teaspoon Salt
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1/2 teaspoon Baking Soda
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1 cup Unsalted Buttersoftened
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2 cups Sugar
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2 teaspoons Vanilla Extract
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4 Eggsat room temperature
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1 cup Buttermilk
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12 ounces Cream Cheese
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6 tablespoons Unsalted Butter
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1,5 cup Powdered Sugar
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1/4 cup Greek Yogurt
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1 teaspoon Vanilla Extract
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1 cup Blueberriesfresh
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2-3 cups Strawberriessliced fresh
Directions
Steps
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1
Done
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Preheat the oven to 350°F and set an oven rack in the middle position. Butter and flour a 9x13-in metal pan. |
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2
Done
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Whisk the flour, salt, and baking soda together in a medium bowl. Set aside. |
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3
Done
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In a bowl with a mixer, mix the butter and sugar together on high speed until light and fluffy, about a minute or so. Add the eggs, one at a time. Mix after each addition. Add vanilla. |
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4
Done
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Reduce the speed to low, then beat in one-third of the flour mixture, followed by half of the buttermilk. Scrape down the sides and bottom of the bowl, then add another third of the flour, followed by the remaining buttermilk. |
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5
Done
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Scrape the batter into the prepared baking pan and bake for 30 to 35 minutes. |
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6
Done
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In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer or spoon, beat the cream cheese, butter, powdered sugar, yogurt, and vanilla on medium speed until smooth and combined. |
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7
Done
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Using a spatula, spread the frosting all over the cooled cake. To make the "star" section of the flag, arrange blueberries in rows in the upper left corner. To make the "stripes," arrange the strawberry slices in 5 rows. Keep the dish refrigerated until ready to serve. |
